Reverse Seared Bison Prime Rib Roast

Name: Reverse Seared Bison Prime Rib Roast
Prep time: 5 min
Total time: 5 min
Yield: 4-6
Cuisine: American
Ingredients: 1 3-4 lb bone out bison prime rib roast; 2 tbsp olive oil; ½ tbsp granulated garlic; Kosher salt and freshly ground black pepper

Nov 28, 2023Courtney Johnston

Reverse Seared Bison Prime Rib Roast

Rated 5.0 stars by 2 users

Cuisine

American

Author:

Courtney Johnston @court.in.the.kitchen

Servings

4-6

Prep Time

5 minutes

Cook Time

2-3 hours

Why Reverse Sear? Reverse searing a roast to achieve a perfect medium rare isn't just about the taste; it's a scientific revelation. Consider this: a study done on the Serious Eats website, concluded that meat that was seared first and then roasted lost 1.68% more juices than the one that was roasted first and then seared. It's not a massive difference, but it's a game-changer in understanding how searing doesn't conclusively lock in juices. Embracing the reverse sear technique liberates us from traditional prime rib recipes, offering a more controlled and precise cooking process. Reverse searing the Prime Rib Roast grants you the ability to cook the meat gradually at first, allowing it to reach an ideal internal temperature evenly. A final high-heat sear not only creates that irresistible crust but also enhances flavor, producing a juicy, tender interior that is perfectly pink to the edges, and medium rare throughout. It's a transformative way of thinking about cooking that delivers consistently delicious results.

Image of Reverse Seared Bison Prime Rib Roast

Ingredients

1 3-4 lb bone out bison prime rib roast
2 tbsp olive oil
½ tbsp granulated garlic
Kosher salt and freshly ground black pepper

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Directions

A couple hours before you are ready to start cooking, take out the roast and allow it to come up to room temperature.
Preheat the oven to 225F.
Pat the roast dry to remove any blood and bits of fat
Rub olive oil and then the spices on the roast ensuring it is evenly coated
Place the roast on an oven rack in your pan.
TIP: No rack? no problem. Grab an onion and thickly slice it, use the rings to prop up the roast. If you don’t like onions, celery ribs or carrot sticks work too.
Insert the probe thermometer into the thickest part of the meat. Set the thermometer to 110F.
Once the meat reaches 110, turn the oven up to 450F and reset the thermometer for an internal temperature of 130F for a perfect medium-rare. Rotate the roast to sear all sides.
Remove from the oven, cover loosely with foil. Let it rest for about 10 min per pound of roast to allow the juices to redistribute,
Revel in the crunch of the glorious bark and you slice into thick even slices. Enjoy with your favorite sides!