Ultimate Bbq Bison Prime Rib Roast Recipes

BISON RIB ROAST

Steps:

• Rib Roast
• 1.Trim any excess fat off roast (especially near thinnest part).
• 2.Rub roast with 2 ounces oil, and season with salt and ground black pepper.
• 3.Place in a roasting pan on a roasting rack.
• 4.Roast at 375°F for 45 minutes.
• 5.Reduce heat to 275°F.
• 6.In 15 minutes, check internal temperature with a thermometer. Continue every 15 minutes.
• 7.For rare to medium rare, pull roast out at 115°F. It will continue to cook as it rests. Do not slice for at least 20 minutes.
• 8.Garnish platter with the onions and mushrooms.
• 9.After roast rests, slice thin and serve immediately with peppercorn sauce.
• Peppercorn Sauce
• 1.In a 1½ quart sauce pot, sweat shallots, carrots and celery in 2 ounces of butter. Wait until tender and lightly browned.
• 2.Add diced tomatoes or tomato paste, and continue cooking for 10 minutes over medium/low heat.
• 3.Add red wine, bring to simmer and reduce slowly until ½ evaporated.
• 4.Add demi-glace. Bring to simmer, and reduce gently until sauce-like consistency (reduce by approximately 25-30 percent).
• 5.Add thyme and bay leaf. Cook slowly for about 10 minutes. Do not reduce by much, if any.
• 6.Strain into a clean sauce pot. Bring to simmer, and add peppercorns. Season with salt, to taste, and whisk in remaining butter. Serve warm.
• Mushrooms
• 1.Trim stems, slice or halve if very large.
• 2.Season with salt and pepper.
• 3.Saute at high heat in butter, reserve.
• Balsamic Onions
• 1.Slice 3 onions into 6 thick slices.
• 2.Brush or drizzle with oil and season with salt.
• 3.Char over high heat in a non-stick pan.
• 4.Note: Onions should burn on the outside, and remain sweet and delicious on the inside.
• 5.When cool enough to touch, drizzle with balsamic glaze.

BEST FRIEND'S BISON POT ROAST

Steps:

• Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
• Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
• Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
• Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
• Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
• Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
• Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
• When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.