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.
- 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
- 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, 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).
- 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 stove top over medium high heat, scraping the bottom to loosen vegetables. Add any remaining stock and 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.
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
- In saucepan over medium high heat melt butter.
- Add onion, garlic and seasonings. Sauté for 7 minutes.
- De-glaze pan with port.
- Add cranberry sauce and stir in to incorporate.
- 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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