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Bison Prime Rib -- Getting The Most From The King Of Roasts |
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The perfect roast for Thanksgiving, Christmas, and all special occasions
When a three bone-in 6 to 7 lb bison prime rib roast can run as much as $125.00, you want to be sure to get the most from this premium cut.
If you are not having 8 to 10 people for dinner, don't worry-leftover cold bison roast makes for great Cold Roast Bison Sandwiches,
superb BISON GREEK SALAD,
or BISON PASTA VEGGIE SALAD.
You can even prepare fantastic tasting PRIME RIB SHEPHERD'S PIE with as little as 2 pounds of leftover roast.
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Roasting the Prime Rib
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- If not using fresh, transfer the roast from freezer to fridge 2 days before needed.
Before roasting let the roast stand at room temperature for 1 to 1 1/2 hours.
- Preheat the oven to 450F
- Pat the roast dry with paper towel.
Coat it with some olive oil, then sprinkle it lightly all over with salt and pepper.
Put the roast on a vented roasting pan and place it in the middle of the preheated oven.
- Cook for 15 to 20 minutes, or just until the meat is distinctly brown.
Turn off the oven, open the door fully and allow the oven to cool down for 5 minutes.
- While the oven is cooling insert a meat thermometer into the center of the roast (digital probe preferred).
Allow the thermometer to be your guide for doneness, not the clock.
To ensure evenly roasted meat, due to lower fat content bison prime rib must be cooked at a considerably lower temperature and longer duration than a beef prime rib of similar size.
It's not uncommon for a bison prime rib to take up to an hour, sometimes longer, to roast properly.
- Close the oven door and set the oven at 275F.
- Roast until the meat thermometer reads 115F for a rare roast, or 125F for medium-rare.
- Remove the roast from the oven.
Let it rest on the carving board for 30 minutes before slicing.
Over that time frame the internal temperature of the roast will increase by about 10F.
A roast removed at 115F will have finished temperature of about 125F (rare); a roast removed at 125F will have a finished temperature of about 135F (medium-rare)-as shown in the photograph at the top of the page.
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