Hi all...I'm new here.... )) I am planning to cook a boned 4-pound
bison prime rib for christmas dinner. Help!!!!

Should I lard it??? Can I use bacon grease? Commercial lard?
Suggestions.

Any cooking hints. I have a cook book that shows how to cook a rib
roast (chuck) that calls for browning on stove top and add wine and
then cook in oven. Will this work with a prime rib???

I am looking to cook it without it coming out like dry shoe leather.

Thanks!!!!