Ribeye Roast Bison
For this Ribeye Roast, we actually turned to our friends and chefs at An Poitin Stil to create this recipe for us. With this Ribeye Roast, we told them we were looking for something juicy that tasted great, and of course, they delivered.
I asked a lot of questions about this recipe as there weren't a lot of ingredients, such as, why don't we have to cover it, why aren't we adding any liquid, etc.
The ribeye is fattier than other cuts of bison, so the fat really holds in the flavor which makes everything nice and savory. We didn't even sear this roast, but it looks just as good as you'd expect! The directions for this recipe are pretty straightforward with very few ingredients, so it really makes a perfect dish that you can enjoy without too much of a hassle.
~4lb Roast Prime Rib, Ribeye
2 tablespoons olive oil
4 garlic cloves, minced (or about 2 teaspoons of garlic powder)
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper
Preheat your oven to 325 degrees
In a bowl, combine and mix the garlic, salt, and pepper
Rub the mixture all over the meat (you may need to make 2x the seasoning to cover the entire bison)
Pour the olive oil on a shallow roasting pan
Put the now season-covered bison in the roasting pan and put the roasting pan in the oven for about 2 hours, or until the roast's internal temperature reaches around 135 - 145 degrees (the resting in the next step will continue to cook it slightly)
Take the roast out of the oven and put it on a warm plate, and tent loosely with foil.
After 10 minutes serve!