Buffalo Prime Rib Roast

The perfect addition to any holiday gathering! Delicious!

Note: This rub is excellent on all roasts. Modify spices per pounds. This recipe is based on an 8-pound roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking.

raw buffalo prime rib roast on dark plat with raw vegetables


  • 1 - Wild Idea Buffalo Prime Rib Roast or Export Roast, rinsed and patted dry
  • 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
  • 2 - stalks celery, quartered
  • 1 - onion, quartered
  • 2 - cups buffalo or organic beef stock (broth)
  • ½ - cup dry sherry


  1. Mix all dry spices together. Add espresso and oil, creating a paste.
  2. Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
  3. Preheat oven to 450° and insert meat thermometer in center of roast, avoiding the bone.
  4. Place celery and onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
  5. Roast for 15 minutes.
  6. Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
  7. Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting (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).
  8. Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125°.
  9. Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should read 135° for medium rare.
  10. Place roasting pan on stove top over medium high heat, scraping the bottom to loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
  11. Slice roast into desired thickness and add juices from roast to au jus.
  12. Season au jus to taste with salt, pepper and red wine. Strain.
  13. Serve roast with au jus and pass with horseradish cream sauce.

Or, you might also want to try the Cranberry Port Sauce for the holidays? 

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


  1.   In saucepan over medium high heat melt butter.
  2.  Add onion, garlic and seasonings. Sauté for 7 minutes.
  3. De-glaze pan with port.
  4.  Add cranberry sauce and stir in to incorporate.
  5. Bring to 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.

Photo Credit: Jill O'Brien

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  • 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 Woskov
  • 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.

    Linda C Nelson

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