Bison Prime Rib Roast (4.7-5.5#)

Product 6375

Product # 6375

The most tender & flavorful bison rib eye roast weighs 4.7-5.5 lbs each. Serves 9-11. Prepare in your oven at 190 degrees until internal temperature reaches 135 degrees for a med. rare preparation and carve into delicious slices of boneless prime rib roast. Marinate with sweet butter, an inch & half of mango juice with a dash of salt, pepper, garlic placed into a roasting pan and cook to your desired finish or Use Beth's Executive Chef marinade included.

Ordering Info

$ 88.90 (5.00 lbs)

Quantity   

 
 

Bison Prime Rib Eye Roast


Servings: 6-8

Cooking Time: 25mins per lb

Difficulty: average

Meal: dinner


  • One (1) Standing Rib Roast (Buffalo)
  • Executive Chef Marinade
  • Sea Salt and Fresh Cracked Pepper ( to taste)
  • 1-2 red potatoes peeled per person cut length wise
  • 1 stick of unsalted sweet butter or 1/2 cup of grape seed oil
  • 1/4 cup of Red Wine (optional)

Preparation: Using a shallow roasting pan, set oven rack placed in the middle of your oven with enough room to allow clearance at the top of the roast. Place the potatoes around the roast swimming in the marinade. Melt 1 stick of unsalted sweet butter or cup of grape seed oil over roast. With hands, rub roast, especially the sides.
Cooking: Preheat the oven @325 degree F. Pour directly on roast 1 bottle of Executive Chef Marinade along with melted organic unsalted sweet butter or use 1/2 cup of grape seed oil . Place the roast fat side up (ribs down) on the rack (optional) in the roasting pan. Set in the oven. Evenly sprinkle Sea salt and fresh cracked pepper all over the roast. Drizzle the 1/4 cup of red wine (optional)over your roast put the roast into the hot 325 degree oven. For a rare roast- internal temperature should reach 125 degrees F. For a medium rare roast internal temperature should reach 135 degrees F For a medium roast internal temperature should reach 150 degrees F. Note the time you placed your rib roast beef into your oven, so you know when you should be checking for its doneness.
Serving: Allow meat to rest for 15-20 mins prior to serving

 

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