Asian Sticky Bison Short Ribs

Serves: 4 • Cooking Time: 1 hr 20 mins

Enjoy a delicious meal with less work with this tasty short rib recipe made in the pressure cooker. The sticky sauce is a perfect complement to the rich flavor of our tender bison short ribs that we know you'll love!


• 1/4 cup Soy Sauce

• 2 Tbsp Ginger Powder or Freshly Minced Ginger

• 2 Tbsp Dark Brown Sugar

• 2 cloves Garlic, minced

• 3 Tbsp Sesame Oil

• 1 Tbsp Molasses

• 1 Tbsp Rice Wine Vinegar (or any wine vinegar would work)

• 2 lbs Bison Short Ribs, cut into individual portions

Cooking Instructions:

Whisk together the soy sauce, ginger, brown sugar, vinegar, molasses, garlic, sesame oil and 1/4 cup water in a 6-quart Instant Pot®.

Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook.

Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, let the pressure naturally release.

Once the pressure has released and it is safe to remove the lid, turn the Instant Pot® setting to sauté and simmer for 20 minutes to thicken the sauce and further tenderize the ribs.

Serve with rice and an assortment of fresh veggies.

Recipe Notes:

Our Bison Short Ribs are packaged with 2 racks per vacuum seal. Each rack contains 3 rib bones and is approximatley 1 lb.