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Healthy Recipes using Grilled Bison Short Ribs

Spicy Grilled Bison Short Ribs with Chimichurri

These tender bison short ribs are marinated in a zesty chimichurri sauce, then grilled to perfection for a smoky and spicy flavor.

Ingredients
  • 2 lbs bison short ribs
  • 1 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper to create the chimichurri sauce.
  2. Marinate the bison short ribs in half of the chimichurri sauce for at least 2 hours.
  3. Preheat the grill to medium-high heat and grill the ribs for about 4-5 minutes per side, basting with the remaining chimichurri sauce before serving.

Honey Garlic Glazed Bison Short Ribs

These grilled bison short ribs are coated in a sweet and savory honey garlic glaze, making them a delightful and healthy treat.

Ingredients
  • 2 lbs bison short ribs
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • Green onions for garnish
Instructions
  1. In a bowl, whisk together honey, soy sauce, garlic, ginger, and sesame oil to create the glaze.
  2. Marinate the bison short ribs in the glaze for at least 1 hour before grilling.
  3. Grill the ribs over medium heat for about 5-7 minutes per side, brushing with additional glaze, and garnish with green onions before serving.

Bison Short Ribs with Roasted Vegetable Medley

Grilled bison short ribs served alongside a colorful roasted vegetable medley, providing a nutritious and satisfying meal.

Ingredients
  • 2 lbs bison short ribs
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 red onion, chopped
  • 2 carrots, sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C) and toss the vegetables with olive oil, salt, and pepper on a baking sheet.
  2. Roast the vegetables for 25-30 minutes until tender and caramelized.
  3. Grill the bison short ribs over medium heat for about 5-6 minutes per side, then serve with the roasted vegetables.

Bison Short Ribs Tacos with Avocado Salsa

These flavorful bison short rib tacos are topped with a fresh avocado salsa, making for a healthy and delicious meal.

Ingredients
  • 2 lbs bison short ribs
  • 8 corn tortillas
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 lime, juiced
  • Cilantro for garnish
Instructions
  1. Grill the bison short ribs over medium heat for about 5-6 minutes per side until cooked through.
  2. In a bowl, combine avocado, cherry tomatoes, red onion, lime juice, and cilantro to make the salsa.
  3. Serve the grilled ribs in corn tortillas topped with avocado salsa.

Herbed Bison Short Ribs with Quinoa Salad

Grilled bison short ribs seasoned with fresh herbs, served with a nutritious quinoa salad for a balanced meal.

Ingredients
  • 2 lbs bison short ribs
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • Fresh herbs (parsley, mint) for garnish
Instructions
  1. Cook quinoa in vegetable broth according to package instructions and let it cool.
  2. Grill the bison short ribs seasoned with salt and pepper for about 5-6 minutes per side.
  3. Mix quinoa with cucumber, cherry tomatoes, and feta cheese, and serve alongside the grilled ribs garnished with fresh herbs.

Bison Short Ribs with Sweet Potato Mash

These grilled bison short ribs are paired with creamy sweet potato mash, creating a comforting and healthy dish.

Ingredients
  • 2 lbs bison short ribs
  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup Greek yogurt
  • 1 tbsp maple syrup
  • Salt and pepper to taste
Instructions
  1. Boil sweet potatoes until tender, then mash with Greek yogurt, maple syrup, salt, and pepper.
  2. Grill the bison short ribs over medium heat for about 5-7 minutes per side.
  3. Serve the grilled ribs with a generous scoop of sweet potato mash.

Bison Short Ribs with Spicy Mustard Glaze

These bison short ribs are glazed with a spicy mustard sauce, grilled to perfection for a bold and healthy flavor.

Ingredients
  • 2 lbs bison short ribs
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp cayenne pepper
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix Dijon mustard, honey, apple cider vinegar, cayenne pepper, salt, and pepper to create the glaze.
  2. Marinate the bison short ribs in the glaze for at least 1 hour before grilling.
  3. Grill the ribs over medium heat for about 5-6 minutes per side, brushing with additional glaze while cooking.

Bison Short Ribs with Cauliflower Rice

Grilled bison short ribs served over a bed of cauliflower rice for a low-carb, healthy meal.

Ingredients
  • 2 lbs bison short ribs
  • 1 head cauliflower, grated
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh herbs for garnish
Instructions
  1. Sauté grated cauliflower with olive oil, garlic, salt, and pepper until tender.
  2. Grill the bison short ribs over medium heat for about 5-6 minutes per side.
  3. Serve the grilled ribs over cauliflower rice, garnished with fresh herbs.

Bison Short Ribs with Beet Salad

These grilled bison short ribs are served with a vibrant beet salad, creating a colorful and nutritious dish.

Ingredients
  • 2 lbs bison short ribs
  • 2 medium beets, roasted and sliced
  • 2 cups arugula
  • 1/4 cup goat cheese, crumbled
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper to taste
Instructions
  1. Grill the bison short ribs over medium heat for about 5-7 minutes per side.
  2. In a bowl, mix arugula, roasted beets, goat cheese, balsamic vinaigrette, salt, and pepper.
  3. Serve the grilled ribs alongside the beet salad.

Bison Short Ribs with Mediterranean Couscous

Grilled bison short ribs served with a flavorful Mediterranean couscous salad, packed with nutrients.

Ingredients
  • 2 lbs bison short ribs
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1/2 cup olives, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • Olive oil for drizzling
Instructions
  1. Cook couscous in vegetable broth according to package instructions and let it cool.
  2. Grill the bison short ribs over medium heat for about 5-6 minutes per side.
  3. Mix couscous with olives, cherry tomatoes, and feta cheese, drizzling with olive oil, and serve alongside the grilled ribs.