Standing Rib Roast of Bison with Herbs
Created by jnoel, Wednesday, 12 September 2007 Description
by Jesse Griffiths
Photography by Jody Horton
Being a lean and very flavorful meat, bison should usually be cooked
medium rare. Beyond this, it tends to be a bit dry. Letting the meat
rest allows the interior juices to redistribute, making for a more
tender, flavorful roast.
Ingredients
At a glance
Region
Serves
8-10
1 Thunder Heart Bison rib roast
Salt and pepper
1/4 c. chopped fresh herbs, such as oregano, thyme, rosemary, savory and parsley
Methods/steps
Preheat the oven to 450°. Remove the roast from the refrigerator and
allow it to come up to room temperature. Dry the roast very well and
season liberally with salt, pepper and the chopped herbs. Place the
roast directly on the oven rack with a pan below it, or on a roasting
rack and roast for about 1 ½ hours, or until a meat thermometer
inserted in the thickest part reads 120° (for medium rare) or 130° for
medium. Allow the roast to rest, loosely covered with foil, for at
least 30 minutes before carving.
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Additional Tips
The leftover bones from the duck and bison should be made into a delicious stock. Cover them with cold water, add a couple of peeled onions, some carrot and a bay leaf and simmer gently for as long as you can stand, up to 8 hours. Skim the foam and fat that rises to the surface, pour through a fine strainer and freeze in small batches for future soups and sauces.