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.
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).