Ultimate Bbq Bison Prime Rib Roast Food

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.

THE BEST PRIME RIB

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

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.