SERIOUSLY SIMPLE PRIME RIB ROAST
This is quite possibly the easiest way to create a magnificent bison prime rib. The unique rub mixture keeps the roast moist and creates a very flavorful crust. Because it smells so good while roasting, the only trick will be keeping the oven door closed!
3 lb bison prime rib roast (Fresh or fully thawed)
1/4 cup grainy Dijon mustard
1/4 cup mild horseradish
6 cloves of roasted garlic (this needs to be roasted ahead of time to release a caramelized, sweet balance to the horseradish)
1 tbsp paprika
1 tbsp Montreal Steak Seasoning Spice
Preheat oven to 480°F for 20 minutes.
Mix spice rub ingredients together in a small bowl to create a paste. Be sure to mash the roasted garlic cloves fully.
Rub spice mixture on the meaty sides of the roast.
Place roast, bone side down, on a lightly oiled rack inside a roasting pan.
Place the roasting pan UNCOVERED into the center of the oven and roast for 30 minutes at 480°F.
Shut the oven off.
Leave the roast in the oven for 35-40 minutes or until the roast reaches an internal temperature of 140°F. RESIST THE URGE TO OPEN THE OVEN DOOR!
Remove roast to a cutting board and loosely tent with foil.
Let stand for 10-15 minutes while the juices settle. The internal temperature will increase another 10 degrees while resting.
Carve with a sharp knife.
Note: Deglaze the roasting pan with red wine, and add beef stock and a roux to create a rich gravy.