Bison Prime Rib Roast
Bison Recipe
1Setup & Prepare
About This Recipe
Slow-roasted bison prime rib develops beautiful crust while staying perfectly medium-rare inside. This impressive centerpiece proves bison belongs at celebratory feasts.
Cultural Context
This preparation showcases bison's premium rib roast using classical steakhouse technique. Perfect for holidays and special occasions, it demonstrates that bison deserves center-stage treatment equal to finest beef.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Remove roast from refrigerator 2 hours before cooking. Pat completely dry.
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Herb Rub: Mix oil, garlic, rosemary, thyme, salt, and pepper into paste. Rub all over roast.
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Resting: Let roast sit at room temperature for 1 hour.
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Roasting Setup: Preheat oven to 450°F. Place vegetables in roasting pan as rack for roast.
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Initial Sear: Place roast bone-side down on vegetables. Roast at 450°F for 20 minutes to develop crust.
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Slow Roasting: Reduce heat to 275°F. Continue roasting until internal temperature reaches 120°F for rare, 125°F for medium-rare, about 1.5-2 hours.
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Resting: Transfer roast to cutting board, tent with foil, and rest 30 minutes before carving.
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Au Jus: Place roasting pan on stovetop. Add stock and simmer, scraping up browned bits. Strain and serve with roast.
4Chef's Notes & Pairings
Chef's Notes
- Use meat thermometer for accuracy
- Don't overcook - bison is best rare to medium-rare
- Resting is crucial for juicy results
- Impressive presentation for special occasions
Wine Pairing
Aged Cabernet Sauvignon or Bordeaux provides elegant accompaniment.
Nutrition Facts
Per serving: 580 calories, 68g protein, 30g fat, 4g carbohydrates. Very high in protein and iron.
