Bison Rib Roast Recipes

Steps:

• Pre heat BBQ grill to HIGH.
• Mix salt and garlic together in a small bowl.
• Fully wet your hands with very COLD water.
• Press spice mixture into the entire surface of the meat.
• Sear roast on lightly oiled grill for 4 minutes each side to lock in juices.
• Remove roast and place on a platter.
• Cover the surface of the roast with the chopped garlic cloves.
• Return roast to BBQ and place on the TOP/UPPER grill with a roasting pan underneath on the lower grill to catch drippings.
• Insert a meat thermometer into the center of the roast and allow to cook until it reaches an internal temperature of 130°F for rare or 140°F for medium rare.
• Move the roast directly to a cutting board, loosely tent with foil for 10 minutes to let juices settle. The internal temperature will increase another 10 degrees during this time.
• Carve with grain and serve.
• Note: If you wish, deglaze the dripping pan on the stovetop with a good splash of red wine. Add 1½ cups of beef broth and thicken with a roux to achieve gravy consistency.

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.