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Prime Bison Rib Roast

A 7-pound roast will serve six generously. A 15- to 16-pound prime rib roast will serve about 20 people on a dinner buffet. Be sure guests have an opportunity to watch the carving. The deep, rich red meat of the magnificent roast is a beautiful sight to see.

Use this as a guide for cooking any roast cut. Rub the meat with kosher salt, insert a meat thermometer and put it on a rack in a shallow roasting pan. Sear the meat at 450 degrees for 20 minutes. Lower the heat to 275 degrees (opening the door if necessary to hasten the cool-down). Continue cooking until the internal temperature is 130 degrees for rare. Bison needs to be served rare because it is so lean. It will time out to about 20 minutes per pound including the searing time. Let the roast rest for 20 minutes before slicing.

Robert L. Wolke

Thursday, October 14, 1999



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