Preheat oven to 425°F. Heat a large Dutch oven or oven-safe braiser over medium-high heat. Add 4 tablespoons of butter and melt until browned and frothy.

Sear the bison short ribs on both sides until lightly browned, then remove them from the pot and set aside.

Without cleaning the pot, add the garlic, ginger, and red chili paste. Stir until fragrant, about 2-3 minutes, then pour in the red wine, soy sauce, demerara sugar, Chinese five spice, and sumac. Stir until the sugar dissolves and the liquid reaches a light simmer.

Return the ribs to the pot and add the orange zest. Pour in enough vegetable broth to fully submerge the ribs. Bring to a gentle simmer.

Cover the pot and carefully transfer it to the oven. Braise until the ribs are tender and the bones can easily pull away from the meat, about 90 minutes to 2 hours.

Once tender, remove the ribs from the liquid and place them on a baking sheet. Turn off the oven and place the ribs back inside to keep warm.

Set the pot back on the stovetop over medium-high heat. Bring the braising liquid to a rolling boil and let it reduce by about a quarter, which should take approximately 20 minutes.

Add the orange juice and the remaining 4 tablespoons of butter. Continue simmering until the liquid reduces by half of its original volume, about 20-30 minutes.

Stir in the honey and lower the heat to medium-low. Simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and develops a glossy texture, about 15-20 minutes.

Remove from heat and strain the sauce through a fine-mesh sieve. The sauce will thicken further as it cools.

Serve the bison short ribs over mashed potatoes, drizzling the sauce over the top. Serve immediately and enjoy!