Roast Bison Prime Rib with Horseradish Crust

THE BELLINGHAM HERALDSeptember 10, 2010 

Twisted S Ranch, which raises bison at 2530 Douglas Road in Ferndale, suggest a different take on prime rib.



3½ pound boneless bison prime rib

Garlic cloves, smashed

¼ cup prepared horseradish

Needles from 2 fresh rosemary sprigs

Leaves from 4 fresh thyme sprigs

½ cup sea salt

¼ cup freshly ground pepper

½ cup extra virgin olive oil


2 parsnips

1 red onion, halved

1 head of garlic, halved


Preheat the oven to 325 degrees Fahrenheit. Lay the bison in a large roasting pan.

In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.

Scatter the vegetables around the meat and drizzle them with a 2-count of oil.

Put the pan in the oven and roast the bison until it reaches an internal temperature of 120 degrees, (about 1 to 1 ½ hours) for medium rare.

Remove the bison to a carving board cover with foil and let it rest 20 minutes. The internal temperature will continue to rise by about 10 degrees.

Remove vegetables and set aside.

Pour the pan juices into a fat separator or small bowl and allow the fat and bison juices to separate for au jus.

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