Wild Idea’s Buffalo Prime Rib Roast is unbeatable (as proven in Gourmet magazine). My recipe for Buffalo Export Prime Rib Roast is based on an 8 lb. roast, so adjust your cooking time to roasts pounds. Spices in the rub can be substituted or adjusted too, based on your personal preference.
Buffalo Prime Rib Roast
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
- 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 475°. Insert meat thermometer in center of roast, avoiding the bone.
- Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
- Roast for 15 minutes in pre-heated oven.
- 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, 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.
- 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 red 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.
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.