Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
160,995Members
30Seconds to join
Ad

Bison Standing Rib Roast

Browned on the grill and then slow roasted on the grill or in the oven – a western treat! Allow 8-12 oz of bone in roast per person. -- Medium

1 Bison Standing Rib roast – at least 4.5 pounds
Olive oil, as needed
Tony’s Steak and Roast, Canadian Steak or Prime Rib Seasoning
2-3 TBS flour
stock as needed

Rest roast at room temperature for 30-60 minutes. Preheat grill to medium high heat, and oven to 275 (if using oven). Brush roast with olive oil and season with Tony’s Steak and Roast seasoning, Canadian Seasoning, Prime Rib Seasoning, or garlic, sea salt, pepper and herbs of your choice.

Brush grill clean and mist with oil. Immediately place roast over direct medium high heat and brown on each side, about 3-4 minutes per side. The roast can be finished on the grill or in the oven.

Prepare an indirect grill with an air temperature of 275, or preheat oven to 275. Place a remote meat thermometer into the center of the roast and roast indirect on the grill, or in the center of your oven – cooking to 120-125 for rare, 125-135 for medium rare to medium.

Remove roast and tent with aluminum foil, resting for at least 20 minutes before slicing – this resting period will allow the roast to finish cooking and for the juices to settle.

While roast is resting, blend flour into roast drippings and when smooth, turn heat to medium and slowly whisk in stock (allowing about 1 cup stock to each TBS of flour.) Simmer to thicken. Slice roast and serve with gravy – or serve with a wine reduction sauce.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog TonysMarket.


If you liked this recipe, you may also like these game and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Cakebread Zinfandel
Zinfandel 2011,
Red Hills Lake County, California...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 160,995 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award