In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Sear the bison short ribs on all sides until lightly browned, about 3–4 minutes per side. This helps develop flavor and render the exterior fat. Remove the ribs from the pot and set aside.

Add the butter to the same pot and let it melt until lightly browned. Add the chopped onion, rainbow carrots, garlic, and ginger. Sauté for 3–4 minutes, until the onions begin to soften.

Stir in the dried dill, Dijon mustard, and soy sauce until well combined. Pour in enough broth to fully submerge the ribs and bring the liquid to a low simmer.

Add the maple syrup and hot sauce, then return the bison short ribs to the pot.

Reduce the heat to medium-low, cover, and let simmer for 3–4 hours, or until the meat is tender and pulls easily from the bone.

Remove the short ribs from the pot, cover, and let rest for 10–15 minutes. Meanwhile, bring the braising liquid to a simmer and reduce until thickened to your desired consistency.

Serve the braised bison short ribs with the reduced sauce spooned over the top. Enjoy!