Ultimate Bbq Bison Prime Rib Roast Recipes

GRILLED PRIME RIB ROAST

Steps:

• First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart.
• Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).
• Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.
• Once seasoned, allow the meat to rest at room temperature for half an hour.
• This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.
• While your roast warms up, now is a good time to light the grill.
• The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.
• For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.
• Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.
• Once the grill and the meat have come up to temperature, you can begin cooking.
• Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.
• You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.
• Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning.
• When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.
• Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.
• During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat.
• Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.
• As your meat rests, now is the perfect time to make some delicious gravy to go with it.
• Place the pan full of drippings onto the stove and heat it over medium heat.
• Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.
• Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.
• Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.
• You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.
• Once both your meat and gravy are ready, it's time to eat.

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.

ULTIMATE BBQ BISON PRIME RIB ROAST

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.

OUTDOOR GRILLED PRIME RIB ROAST

Steps:

• Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.