Bring bold flavors to your holiday table with this roasted buffalo rib roast, a recipe created by Ricky Albright of Iron Fire Cooking using Jackson Hole Buffalo Meat Company's boneless buffalo prime rib roast. Seasoned to perfection and basted with a fragrant herb butter as it roasts over the grill. This festive centerpiece highlights buffalo meat's rich, natural flavor, complemented by a medley of tender, caramelized root vegetables.
Roasted Buffalo Prime Rib Roast with Herb Butter Baste
Rated 5.0 stars by 1 users
Category
Buffalo
Cuisine
American
Author:
Ricky Albright
Servings
4-6
Prep Time
10 minutes
Grilled to a perfect medium-rare using indirect heat, this rib roast is basted with a blend of melted butter, rosemary, and sage, adding layers of savory goodness. Whether prepared on a rotisserie or directly on the grill, this dish is a showstopping addition to your holiday feast—hearty, flavorful, and unforgettable.
Ingredients
-
1 Buffalo rib roast (trimmed)
-
3 tbsp Chancy’s seasoning or our Perfect Prime Rib Rub
- 4 tbsp unsalted butter (melted)
-
Fresh rosemary
-
Fresh sage
- Assorted root vegetables (carrots, parsnips, potatoes)
- Olive oil, salt, and pepper (for vegetables)
Directions
Prep Roast: Remove silver skin and excess fat from the rib roast.
Season generously Chancy’s seasoning or our Perfect Prime Rib Rub
Set Grill: Preheat the grill for indirect heat (350°F). Add a rotisserie attachment if available.
Prepare Vegetables: Toss root vegetables with olive oil, salt, and pepper. Place them in a grill-safe pan and set on the grill for indirect cooking.
Cook Roast: Mount the rib roast on the rotisserie or place on the grill over indirect heat. Use a thermometer to monitor internal temperature.
Baste: Mix melted butter with rosemary and sage.
Brush the roast every 15 minutes with the herb butter.
Finish: Cook until internal temp reaches 125-130°F (medium-rare). Rest for 10 minutes before slicing and serving on a bed of the root vegetables.
Enjoy!
