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Buffalo Prime Rib Roast
Rated 5.0 stars by 1 users
Author:
Jill O'Brien
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. This recipe is based on an 8-pound roast; adjust cooking time to pounds.
Ingredients
- 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 Wild Idea Bu- ffalo Prime Rib Roast rinsed and patted dry
-
Export 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
- 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
Buffalo Prime Rib Roast
Cranberry Port Sauce
Directions
Buffalo 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 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.
Recipe Note
Note: As another option, you can add 2 tablespoons of roasted and diced greens chilies.
3 comments
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.