Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
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!!!!


With venison (buffalo should be very similar ), I thread beef lard
through the meat. Make holes all the way through the piece of meat and
thread beef lard through it. Game meat is very lean and needs the
additional fat/lard to avoid having it come out dry.

In addition, when doing a roast, I cover it with aluminum foil and
tightly seal the foil to the pan. The foil is removed after the roast
is 5 - 8 degrees UNDER the desired cooking temp, the broiler part of the
oven is turned on to 500 degrees and the roast is put under the broiler
for about 8 minutes to get a crust on it.

Hope this helps.