4 pounds buffalo short ribs
2 T vegetable oil
1 can condensed beef broth
1 jar (5 oz) horseradish
1/8 t salt
Have ready when serving
2 large red onions, sliced
2 T all-purpose flour
Sour cream – to taste
1 - Cook bison in oil in 4-qt Dutch oven over medium heat until brown; drain.
2 - Stir in broth, horseradish and salt. Heat to boiling, reduce heat.
3 - Cover and simmer until tender (about 2 hours).
4 - Remove bison from broth – keep warm.
5 - Add onions, cover and simmer until onions are tender (5 – 8 minutes).
6 - Skim excess fat from broth. Add enough water to broth to measure 2 cups.
7 - Shake ¼ C water and 2 T flour in tightly covered container. Gradually stir into broth, heat to boiling, stirring constantly.
8 - Boil and stir one minute; remove from heat.
9 - Stir in sour cream. Pour sauce & onions over ribs.
Consider serving ribs nestled on cooked pasta and drizzled with the sauce. If necessary to refrigerate – do not exceed 48 hours.