- One bone-in 6 to 7 lb bison prime rib roast
- Olive oil
- Salt and Pepper
- 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 400F
- Pat the roast dry with paper towel. Coat roast with some olive oil, and season liberally with salt and pepper. Put the roast on a vented roasting pan and place it in the middle of the preheated oven.
- Roast for 20 minutes then turn off the oven, leaving the roast in the oven. Open the oven door fully to allow the oven to cool for 5 minutes.
- While the oven is cooling insert a meat thermometer into the centre of the roast (digital probe preferred). This roast will usually take 3 to 3 1/2 hours to cook; but allow the thermometer to be your guide for doneness, not the clock.
- Close the door and set the oven to 200F. Roasting at this low temperature will ensure evenly roasted meat (pink throughout), reduced moisture loss during cooking, and very juicy tender meat.
- Roast until the meat thermometer reads 125F for a rare roast, or 133F for medium-rare.
- Remove roast from the oven; place it on a carving board. Tent and loosely wrap the roast with aluminum foil. Rest for 20 to 30 minutes before slicing. Due to 200F low heat roasting, the level of doneness is not affected while the roast rests. A rare roast may increase by a degree or two while resting; a medium-rare roast by two or three degrees; but the level of doneness will remain the same in either case. The best part is, unlike a bison prime rib roast cooked in the 275 to 350F range, a roast cooked at 200F loses much less moisture providing it is rested properly. After allowing the roast to rest, slice, serve and enjoy.
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