Henry and the Buffalo Prime Rib Roast

Henry, Dan’s number one hunting dog, is the sweetest four legged creature on the ranch. The position of “sweetest” is highly sought after and generates some serious competition. But Henry continues to take the cake, or should I say, the Buffalo Roast.

Henry is from France, and has always had a liking for the finer things in life; plush dog beds, the shot gun seat on road trips, and good food. From early on he began honing his discerning palate and working on his sneaky moves.

His first feat was when he was still just a puppy, I had left the car door open while unloading groceries, upon returning to retrieve my second load, there was Henry, proudly running through the yard with a baguette in his mouth. The look on his adorable face said he was only trying to help, and with a little coaxing, he was willing to share.

Henry has become very good at sharing, and although his manners and patience have improved with age, sometimes he just can’t help himself.

Wild Idea’s Buffalo Prime Rib Roast is unbeatable, (as proven in Gourmet magazine). When preparing, it is necessary to let the roast rest at room temperature before cooking. So last Christmas, while our roast was resting on the low butcher block, we all went for a leisurely walk to the river, unaware that Henry was asleep on his luxurious dog bed. When we returned, there was Henry enjoying his Christmas roast. Luckily for us he prefers the bone area (I think he was trying to “French it”, a technique of removing the meat between the bones), leaving enough of the roast for our meal. Once again he was willing to share.

My recipe for Buffalo Prime Rib Roast is as follows. Remember to let your roast rest in a high out of reach place!  Cheers! Jill   P.S. Save 15% on your Holiday Prime Rib Roast!

Buffalo Prime Rib Roast

Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking.

Ingredients:

• 1 Wild Idea Buffalo Prime Rib Roast, rinsed and patted dry
• 1 Tb. salt
• 1 Tb. coarse black pepper
• 2 Tb. sugar
• 1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
• garlic powder, and onion powder
• 2 Tb. espresso, (reduce espresso to strengthen flavor)
• 2 Tb. 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 475°. Insert meat thermometer in center of roast, avoiding the bone.
4. Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5. Roast for 15 minutes in pre-heated oven.
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, checking every 20 minutes or so. Roast approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110°. Because the shape of each roast is different, this too will affect cooking time, so 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 red 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.

Wine Pairing:

Dovetail Ashley Vineyard Cabernet Sauvignon 2004 Oak Knoll district, CA

This dark grape colored wine offers aromas and flavors of berries, minerals, and a hint of oak. Finishes with well rounded earthy tannins.