Buffalo Prime Rib Roast
The perfect addition to any holiday gathering! Delicious!
Note: This rub is excellent on all roasts. Spices in the rub can be substituted or adjusted to your liking. Modify spices per pound. Serves 8 to 16.
Directions:
Note: This rub is excellent on all roasts. Spices in the rub can be substituted or adjusted to your liking. Modify spices per pound. Serves 8 to 16.
Ingredients:
Prime Rib Roast:
- 1 – tablespoon salt
- 1 – tablespoon salt
- 1 – tablespoon coarse black pepper
- 2 – tablespoons sugar
- 1 – teaspoon each: paprika, cumin, cardamom, chili powder, thyme, garlic powder, and onion powder
- 2 – tablespoons espresso (reduce espresso to strengthen flavor)
- 2 – tablespoons olive oil
- 1 - 8# Wild Idea Buffalo Prime Rib Roast, rinsed and patted dry
- 2 – stalks celery, quartered
- 1 – onion, quartered
- 2 – cups buffalo or organic beef stock (broth)
- ½ - cup dry sherry
- Red wine, to taste
- Horseradish cream sauce, for serving
Cranberry Port Sauce:
- 1 - tablespoon butter
- ½ - cup red onion, finely diced
- 1 - tablespoon garlic, minced
- 1 - teaspoon thyme
- ½ - teaspoon salt
- 1 - tablespoon black pepper
- 1 - cup port
- 1 - can cranberry sauce
Directions:
Prime Rib Roast
- Mix all dry spices together. Add espresso and oil, creating a paste.
- Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
- Preheat oven to 450° and insert meat thermometer in center of roast, avoiding the bone.
- Place celery and onion on bottom of heavy roasting pan. Place roast bone-side up on top of vegetable bed.
- Roast for 15 minutes.
- Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
- Continue roasting, calculating 10 minutes per pound (approximately 1 hour and 20 minutes for an 8-pound roast or until the internal meat thermometer reaches 110°. Rely on your internal meat thermometer.). Add remaining stock to pan as needed throughout roasting.
- Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125°.
- Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should read 135° for medium-rare.
- Place roasting pan on stovetop over medium-high heat, scraping the bottom to loosen vegetables. Add any remaining stock and the sherry and bring to a simmer.
- Slice roast into desired thickness and add juices from roast to au jus.
- Season au jus to taste with salt, pepper, and red wine. Strain.
- Serve roast with au jus and pass with horseradish cream sauce.
Cranberry Port Sauce
- In saucepan over medium-high heat, melt butter.
- Add onion, garlic, and seasonings. Sauté for 7 minutes.
- De-glaze the pan with port.
- Add cranberry sauce and stir to incorporate.
- Bring to a simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced buffalo roast.
Note: As another option, you can add 2 tablespoons of roasted and diced greens chilies.
Great recipe ! Followed it exactly and i was very glad it did. The meat was perfectly cooked , well- done yet juice. The flavor was great, all the aromatics worked perfectly with buffalo.
Thank you,
Kat
Hi Linda – This will work for a boneless or for a bone-in. Thank you for catching that error in the recipe – I have adjusted. And… thank you for your support and sustainable great taste!
Hi Jill,
What are your thoughts about how much to adjust the time for a boneless roast? I’m assuming less time per pound. Thanks.