Bison Short Ribs with Mashed Potatoes and Huckleberry Wojapi

Ingredients

For the Bison short ribs:

• 4 tablespoons (½ stick) unsalted butter
• 8 bison short ribs
• Salt to taste
• 1 yellow onion, chopped

For the Mashed potatoes:

• 2 cups peeled and diced russet potatoes (about 2 potatoes)
• 4 tablespoons (½ stick) unsalted butter
• ½ cup sour cream
• Salt to taste

For the Huckleberry wojapi:

• 1 cup huckleberries
• 2 tablespoons maple syrup
• 1 teaspoon cornstarch

Instructions

1. 1
   Using sauté mode on an Instant Pot, melt the butter. Season the ribs with a sprinkling of salt. Add the ribs to the pot and sear until nicely browned on all sides, 10–15 minutes. Work in batches if necessary so as not to crowd. Transfer the short ribs to a plate as they are browned.
2. 2
   Add the onion to the pot and cook until translucent and soft, about 2 minutes, then press “cancel.” Return the ribs to the pot. Lock the lid into place and set to sealing. Cook on high pressure for 1 hour. Release the pressure manually, press “cancel,” and remove the lid. Let the ribs rest while finishing the other components.
3. 3
   To make the mashed potatoes, bring a medium saucepan of water to a boil over high heat. Add the potatoes and simmer until tender when tested with a fork, about 20 minutes. Drain the potatoes, then return them to the pot. Add the butter, sour cream, and a pinch of salt. Mash the potatoes with a potato masher until smooth and creamy. Taste and adjust the salt if needed.
4. 4
   To make the wojapi, put the huckleberries in a small saucepan and cook over medium heat until they start to burst and liquefy, about 10–15 minutes. Add the maple syrup and simmer for 5 minutes, then add the cornstarch and stir to incorporate evenly. Continue to cook until the sauce thickens slightly, about 10 minutes. Remove from heat and set aside until ready to serve.
5. 5
   Serve the short ribs over the mashed potatoes, with the huckleberry sauce on the side.