Elk French Rack equates to fine dining. This recipe is sure to make your French Rack experience an amazing one.
Serving Size: varies based on size of rack
Prep Time: 15 minutes
Cook Time: 2-3 hours
1 - Northstar Bison/Elk Standing Rib Roast or French Rack, rinsed and patted dry
2 - tablespoons olive oil
2 - onions, peeled and sliced into thick slices
4 - tablespoons finely ground coffee
3 - tablespoons chili powder
1 - tablespoon black pepper
1 - tablespoon smoked paprika
1 - teaspoon ginger
sea salt or finishing salt, such as Omnivore Salt
1-2 Hours prior to prepping roast with seasoning, I like to brine my meat in 4 cups water with 1 tbsp. sea salt. This prepares the meat to received and absorb the seasonings very evenly and also tenderizes the meat.
1) Place prepped Northstar Bison/Elk Prime Standing Rib Roast on a baking sheet and rub with olive oil.
2) Combine all rub ingredients, and rub into export roast. Let rib roast rest at room temperature for two hours before cooking.
3) Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill.
4) Preheat oven to 500° and place the oven rack in the center of the oven.
Oven Method: If you do not use a grill and choose to use the oven to finish, turn the over off after the 25 minutes at 500 degrees and DO NOT OPEN oven for about 10 minutes per pound, for a medium rare result. Follow directions for testing temp and resting roast before carving to serve.
5) Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place prepared roast on top of the onions, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub.
6) Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast. Open grill vents half way and cover the grill with the lid while the roast is cooking.
7) Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will affect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. *I prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°.
8) Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow to rest for 15 minutes before carving.
9) Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with sea salt