Ultimate Bbq Bison Prime Rib Roast Recipes

THE ULTIMATE, PRIME RIB

The Ultimate, Prime Rib image

This method for cooking a roast will give you an even temperature throughout the entire piece of meat. I also tell how to choose the best roast to cook. For additional pictures, please visit: http://www.capnrons.com/R_M_Prime_Rib.html?ID=RZ_11_09

Provided by Capn Ron

Categories Meat

Time 1h34m

Yield 1 Roast, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 lbs prime rib roast, # 7 - # 10 bones
6 garlic cloves
kosher salt, To Taste
black pepper, To Taste
cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste
1 medium onion, Sliced Lengthwise

Steps:

1. Preheat the oven to 500.
2. When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate.
3. Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it.
4. Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it.
Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter.
5. This temperature (120 degrees) makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough.
6. Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce.
7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables inches Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.

Nutrition Facts : Calories 1832.1, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 296.7, Carbohydrate 4.1, Fiber 0.6, Sugar 1.2, Protein 103

BBQ BISON BACK RIBS

BBQ Bison Back Ribs image

An easy and simple recipe for bison back ribs made with your favorite BBQ sauce.

Provided by Deb C

Categories Main Dishes Rib Recipes

Time 4h30m

Yield 2

Number Of Ingredients 7

Ingredients

2 ½ pounds bison back ribs, cut into 2 to 3 rib portions
3 cups water to cover
1 medium carrot, sliced
1 medium celery, sliced
1 medium onion, sliced
1 bay leaf
1 cup BBQ sauce

Steps:

Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

Nutrition Facts : Calories 478.5 calories, Carbohydrate 54 g, Cholesterol 145.1 mg, Fat 4.8 g, Fiber 2.8 g, Protein 51.4 g, SaturatedFat 1.7 g, Sodium 1549.6 mg, Sugar 36.7 g

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