Bison Rib Roast Recipe

Bison Rib Roast

Recipe provided by The Bison Council

Watch the preparation video of this recipe.

• Yield: Serves 6
• Nutritional Information Per Serving (1 of 6): Calories 968, Total Fat 78 g, Saturated Fat 30 g, Carbohydrates 40 g, Dietary Fiber 10 g, Sugar 12 g, Protein 23 g, Cholesterol 125 mg, Sodium 930 mg
• Total Time: 2 hours
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes

Discover the exquisite flavors of Chef Michael Kornick's signature bison rib roast, where tender, lean bison is elevated with seasonal mushrooms, charred balsamic red onions, and a luxurious cracked black peppercorn sauce. This dish promises a restaurant-quality meal at homeperfect for impressing guests with its rich, savory profile.

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1. Rib Roast Preparation
2. Trim any extra fat from the roast, especially on the thinnest section, for flawless results.
3. Rub the roast evenly with 2 ounces of olive oil and season generously with salt and freshly ground black pepper to build incredible flavor.
4. Place the roast on a roasting rack inside a roasting pan.
5. Roast in a preheated oven at 375F for 45 minutes to sear perfection.
6. Lower the oven temperature to 275F after initial roasting for gentle cooking.
7. Check the internal temperature every 15 minutes using a thermometerprecision is key!
8. For rare to medium-rare doneness, remove at 115F internal temperature; it will continue cooking while resting. Rest at least 20 minutes before slicing to lock in juices.
9. Arrange the charred onions and sauted mushrooms on your serving platter for a stunning garnish.
10. After resting, slice thinly and serve immediately with warm peppercorn sauce for an unforgettable bite.

Peppercorn Sauce

1. In a 1.5-quart saucepot, gently sweat the shallots, diced carrots, and celery in 2 ounces of butter until tender and lightly goldenaromatic bliss begins here.
2. Add the diced tomatoes or tomato paste, cooking for around 10 minutes on medium-low heat to deepen flavors.
3. Pour in the red wine, bring to a simmer, and reduce slowly until approximately half the liquid evaporates, concentrating the richness.
4. Stir in the demi-glace, return to simmer, and reduce gently until sauce-like thickness (about 25-30% reduction).
5. Add thyme sprigs and bay leaf, simmering slowly for 10 minutes without much further reduction for layered depth.
6. Strain into a clean pot, reheat to simmer, add peppercorns, season with salt to taste, and whisk in remaining butter. Serve warm to elevate your roast.

Mushrooms

1. Trim stems and slice or halve large mushrooms for even cooking.
2. Season with salt and pepper.
3. Saut over high heat in butter until golden and irresistibleset aside to shine as a side.

Balsamic Onions

1. Cut onions into six thick slices each for perfect char.
2. Brush or drizzle with olive oil and season with salt.
3. Char over high heat in a non-stick skillet until exterior is beautifully blackened but inside stays sweet and tender.
4. Once cooled, drizzle with balsamic glaze for a sweet-tangy finish that complements bison perfectly.