Herb-Crusted Bison Prime Rib

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
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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!

Ingredients for Herb-Crusted Bison Prime Rib

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.

Tips & Tricks

  • Let the bison come to room temperature before cooking for more even roasting.
  • Use a digital meat thermometer for accurate temperature readings.
  • Resting the meat is crucial; do not skip this step.
  • If you prefer a different doneness, adjust the final internal temperature accordingly.

Serving Suggestions

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.

Frequently Asked Questions

Can I use beef prime rib instead?
Yes, you can substitute beef if bison is unavailable, though the cooking time might vary slightly.
How do I store leftovers?
Wrap leftovers tightly in foil or plastic wrap and refrigerate. They should last 3-4 days in the fridge.
Can I freeze the cooked roast?
Indeed, wrap it well and store in the freezer for up to 3 months. Thaw in the fridge before reheating.

Herb-Crusted Bison Prime Rib Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Rich, unique flavor with a leaner cut of meat.
  • Simple, yet impressive preparation.
  • Perfect for special occasions and celebrations.
  • Minimal ingredients with maximum impact.
  • A delightful infusion of herbs with each bite.

Ingredients

1 bone-in bison prime rib roast (5-6 lbs)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp Dijon mustard

Step-by-step Instructions

1. Preheat your oven to 450°F.
2. Rub the bison prime rib with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Spread a thin layer of Dijon mustard over the seasoned roast.
4. Place the prime rib on a roasting rack in a shallow pan.
5. Roast for 25 minutes, then reduce oven temperature to 325°F.
6. Continue roasting until the internal temperature reaches 130°F for medium-rare, about 1.5 to 2 hours.
7. Remove from oven and let rest for 20 minutes before carving.

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