Shadowdog said...

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!!!!


If you're talking a prime rib roast (no bone). I'd rotisserie the roast.
That said, I've never done a whole roast yet but now that you mentioned
it...

I'd lightly spice it and then lard it. Rotisserie only to rare. There is
a fair amount of fat in this cut, but it's still going to cook in about
half the time as it's beef counterpart.

Use buffalo lard if available. I wouldn't use bacon as it would detract
from the natural flavor of the buffalo.

The alternative would be to cut the roast into rib eye steaks and grill
them.

Good luck,

Andy