📝 About This Recipe
Experience the rugged elegance of the American West with this succulent Roasted Bison Ribeye. Leaner and more nutrient-dense than traditional beef, bison offers a sophisticated, slightly sweet flavor profile that is beautifully enhanced by a crust of roasted garlic and mountain herbs. This dish transforms a premium cut of game meat into a melt-in-your-mouth masterpiece, finished with a rich umami-packed mushroom reduction.
🥗 Ingredients
The Roast
- 3 pounds Bison Ribeye Roast (boneless, tied with butcher's twine)
- 2 tablespoons Kosher Salt
- 1 tablespoon Coarse Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (for searing)
Herb Crust Rub
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 teaspoon Smoked Paprika
Wild Mushroom Jus
- 8 ounces Cremini or Shiitake Mushrooms (thinly sliced)
- 1 large Shallot (finely minced)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon)
- 1.5 cups Beef or Bison Stock (low sodium)
- 1 tablespoon Cold Butter (to finish the sauce)
👨🍳 Instructions
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1
Remove the bison ribeye from the refrigerator at least 60 minutes before cooking to bring it to room temperature; this ensures even roasting.
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2
Pat the roast completely dry with paper towels. Rub the entire surface generously with kosher salt and cracked black pepper.
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3
Preheat your oven to 325°F (165°C). Bison is leaner than beef and benefits from a slightly lower roasting temperature to prevent drying out.
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4
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and smoked paprika to create a thick herb paste.
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5
Heat the grapeseed oil in a large oven-proof skillet or Dutch oven over medium-high heat until shimmering.
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6
Sear the bison roast for 2-3 minutes per side until a deep golden-brown crust forms on all surfaces. Remove from heat.
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7
Carefully spread the herb butter paste over the top and sides of the seared roast while it is still in the pan.
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8
Insert a meat thermometer into the thickest part of the roast and place the pan in the oven.
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9
Roast until the internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare. This typically takes 35-45 minutes.
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10
Transfer the roast to a cutting board and tent loosely with foil. Let it rest for at least 15-20 minutes to allow juices to redistribute.
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11
While the meat rests, use the same roasting pan to sauté the shallots and mushrooms over medium heat until softened, about 5 minutes.
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12
Deglaze the pan with the red wine, scraping up all the browned bits (fond) from the bottom. Reduce the liquid by half.
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13
Add the stock and simmer until the sauce thickens slightly and coats the back of a spoon. Whisk in the cold butter at the very end for a glossy finish.
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14
Remove the butcher's twine and slice the bison into 1/2-inch thick slices against the grain.
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15
Arrange the slices on a platter and spoon the mushroom jus generously over the meat before serving.
💡 Chef's Tips
Always use a meat thermometer; because bison is so lean, the window between perfectly medium-rare and overdone is very small. Do not skip the resting period, or the precious juices will run out, leaving the meat tough. If you cannot find bison stock, a high-quality beef bone broth is an excellent substitute. For an extra-crispy crust, dry-brine the roast with salt in the fridge overnight, uncovered, before cooking. Avoid cooking bison past medium (140°F), as the lack of fat will cause it to become gamey and dry.
🍽️ Serving Suggestions
Pair with a bold, tannic Red Zinfandel or a Syrah to complement the richness of the meat. Serve alongside garlic-mashed Yukon Gold potatoes to soak up the mushroom jus. Honey-glazed roasted heirloom carrots provide a beautiful sweetness that balances the earthy herbs. A side of sautéed bitter greens, like kale or chard with lemon, cuts through the savory depth of the dish. Finish the meal with a simple blackberry cobbler for a true North American feast.