Bison Rib Roast Recipes

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ULTIMATE BBQ BISON PRIME RIB ROAST

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 Servings

Number Of Ingredients 4



Ultimate BBQ Bison Prime Rib Roast image

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.

One 3 lb. Bison Prime Rib Roast (Fresh or fully thawed)
6 fresh garlic cloves roughly chopped (for roasting)
½ cup rock or very coarse sea salt
3 tbsp. finely minced fresh garlic (for spice rub)

BEST FRIEND'S BISON POT ROAST

Provided by Food Network

Categories     main-dish

Time 8h55m

Yield 4 Servings

Number Of Ingredients 13



Best Friend's Bison Pot Roast image

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.

One 2 lb. Bison Inside Round Roast (fresh or fully thawed)
1/3 cup flour
2 tbsp. chopped or granulated garlic
1 tsp. coarse sea salt
1 tsp. coarse ground pepper
1/3 cup olive oil
I diced large onion chopped
3 medium carrots diced
2 stalks of celery
1 large leek sliced
1 tbsp. tomato paste
2 1/2 cups of beef stock
1 1/2 cups of beef stock and one cup of dry red wine

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