Recipe Author: Mary Graese
Prime Rib Roast is a specialty in many cultures around the world and is served on many holiday menus. Bison Prime Rib is our family favorite
and we use this recipe for a sure success every time. SIMPLE for the first timer to the experienced!
To determine the size you need for your meal, figure 8-10 oz. of raw meat per adult and you will have enough. If you are serving big appetites, go with the larger portion of 10 oz. or so. You get the idea.
Serving Size: 6-8 oz.
Prep Time: 24 hours in advance of meal, 10 min
Cook Time: Approx. 1 hour
1 Northstar Bison Prime Rib Roast, (bison, elk or beef)
3 -4 Tbsp. Olive Oil
3-4 garlic cloves, minced
3 tbsp Northstar Seasoning or your favorite seasoning mix or rub
Tip: For best results of meat taking on flavor of your desired seasonings, brine your meat for at least 1 hour prior to starting the seasoning processes. In bowl enough to hold meat cut, pour 4 cups of pure water and add 1 tbsp of unprocessed salt and submerge meat for ideally 1 hour at room temp. No need to cover.
After 1 hour remove meat and pat meat dry with paper towel, then proceed with the following directions:
(1 day before serving)
Coat thawed or fresh roast with olive oil and cover with your favorite seasoning rub. I like to use fresh minced garlic and our Northstar Seasoning. Wrap with foil or celephane and marinate in the refrigerator for 12-24 hours. Take out of refrigerator 1 hour before putting in oven and remove foil.
Preheat oven to 500 degrees. Place meat on flat cookie sheet.
Braise meat for 10 minutes on each side. This gives is a crust to seal the juices in.
Turn oven down to 170-200 degrees and roast 10 mintes per lb of meat for rare (130 degrees). DO NOT OPEN OVEN until ready to check temp after allotted time. Use a meat thermometer to check internal temperature. Remove roast and let set for 15 minutes before cutting and serving.
A Standing Rib Roast will take a little longer to cook (5-10 minutes).