Bison Prime Rib And Loin Roasts

Suggested minimum sizes: 4 1/2 lbs for prime rib roasts, 3 lbs for loin roasts.

Remove roast from refrigerator 30 minutes prior to preparation.

Turn on top broiler for oven. Place roast fat side up on a rack in an open roasting pan. Deeply insert meat thermometer. Put roast 2 to 3 inches under the broiler, and broil for about 5 minutes or until top fat browns.

Reduce heat to 275°F, place roast in the middle of the oven and cook until thermometer registers 125°F for rare, or 135°F for medium rare. Once desired doneness is reached remove roast from oven. Longer cooking is not recommended for these cuts.

Remove thermometer from roast. Cover roast loosely with aluminium foil and set aside. Let stand for 20 minutes before carving. (Internal roast temperature will rise marginally at this stage but level of doneness will not be affected.)

While roast is standing, make gravy by first blending 2 to 3 tbsp flour with drippings in roast pan. Over medium heat, add enough stock or water from boiled vegetables (usually 2 to 3 cups) and whisk continuously at low boil until gravy thickens.

Remove aluminium foil from roast. Carve roast to desired thickness and serve with gravy and vegetables.