If you're looking for something special to serve for a holiday meal or a weekend dinner with friends, this Herb-Crusted Bison Prime Rib is a standout choice. The bison is leaner than beef, with a rich flavor that pairs perfectly with a simple herb crust. Let's dive in and make a meal they'll remember!
Bison prime rib roast offers a leaner alternative to beef, with a unique, rich flavor profile. We're using a 5-6 lbs bone-in roast for optimal taste and tenderness. The olive oil helps the herbs stick and adds moisture to the roast. Garlic, rosemary, and thyme are the key herbs here, providing an aromatic crust that enhances the bison's natural flavor. The kosher salt and black pepper bring out the meat's deep flavors, while the Dijon mustard adds a subtle tanginess that complements the herbs.
This bison prime rib pairs beautifully with roasted root vegetables or a creamy potato gratin. A simple arugula salad with a lemon vinaigrette can add a refreshing contrast to the richness of the meat. For wine, a robust red like a Cabernet Sauvignon complements the flavors well.
First, preheat your oven to 450°F. This high initial temperature is crucial for forming a delicious crust. While the oven heats up, pat the bison roast dry with paper towels to help the seasoning stick. Next, rub the roast all over with olive oil, ensuring it’s evenly coated. Now, mix together the minced garlic, chopped rosemary, thyme, salt, and pepper in a small bowl. Rub this herby mixture thoroughly over the meat, pressing it into the surface.
Once the roast is well-seasoned, spread a thin layer of Dijon mustard over the entire surface. This mustard layer will help the herbs adhere and add another dimension of flavor. Place the seasoned roast on a roasting rack inside a shallow pan to allow even heat distribution.
Roast the bison in the oven for 25 minutes at 450°F. This will sear the outside and lock in the juices. After 25 minutes, reduce the oven temperature to 325°F and continue roasting. Keep an eye on the internal temperature with a meat thermometer. You're aiming for 130°F for medium-rare, which should take about 1.5 to 2 hours depending on your oven and the size of the roast.
Once the desired temperature is reached, remove the roast from the oven. Let it rest for about 20 minutes. This resting period is essential to allow the juices to redistribute, ensuring each slice is juicy and tender.