Bison Roasts, Ribs & Stew Meat - Basic Cooking Instructions



  • Posted on by jill

    Hi Jill. Follow the Hot & High, the Low & Slow method above, but reduce hot cooking time to 7 minutes.
    There is also a specific recipe for it here:
    I’m so delighted to hear that you found us! Thank you for caring about where your food comes from and how it is raised. jill

  • Posted on by Jill Soffer

    Hi Jill, how do you cook the English Roast- rare? I stopped eating meat for 30 years until I found yours, along with some of my locally grass fed beef from my neighbors here in Colorado. So I have no idea of temp, time, please help!

  • Posted on by jill

    HI Howard. Sounds amazing! Thank you for sharing! jill

  • Posted on by Howard Haber

    I made the most delish Bison Back Ribs yesterday. Dry spices were Smoked Garlic Salt, fresh cracked black pepper, sweet paprika, a touch of brown sugar and japanese chile powder. Squeezed limes over each section, covered and put in fridge for 6 hours. Then place ribs on a rack in aluminum tray, add one beer (good beer), seal tight and put on the bbq (used as oven at 225 degrees, no direct heat. Or use oven), cook for 2-2.5 hours until tender. Cut each rib (shears made this easy), made BBQ sauce with Ketchup, Hoisin Sauce and Soy Sauce, brushed just a bit of sauce on each rib, and seared off on a hot grille. They were THE hit of the day on the beach!

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