Bison Rib Roast
In this exclusive Chef Michael Kornick recipe, seasonal mushrooms, charred balsamic red onions, and cracked black peppercorn sauce top a tender bison rib roast.
- Prep Time:
- 30-45 Minutes
- Cook Time:
- 1.5 Hours
- 1, 3-4 lbs boneless bison rib roast
- 2 oz olive oil
- 1 lb seasonal mushrooms (cremini, oyster, trumpet, chanterelle, any of your favorites!)
- 3 oz butter
- 2 red onions
- 4 oz olive oil
- 2 oz balsamic syrup or glaze
- 1½ cups peppercorn sauce
- 3 cups demi-glace
- 2 cups dry red wine, such as Cabernet
- 4 tbsp green peppercorns in brine, drained well
- 2 tbsp cracked black peppercorns
- 4 oz unsalted butter
- 2 shallots, peeled and sliced
- ½ carrot, diced small
- ½ rib of celery, diced small
- 1 tsp sliced garlic
- 2 canned Italian plum tomatoes, diced, or 2 tsp tomato paste
- 1 bay leaf
- 2 sprigs thyme
- Trim any excess fat off roast (especially near thinnest part).
- Rub roast with 2 ounces oil, and season with salt and ground black pepper.
- Place in a roasting pan on a roasting rack.
- roast at 375°F for 45 minutes.
- Reduce heat to 275°F.
- In 15 minutes, check internal temperature with a thermometer. Continue every 15 minutes.
- For rare to medium rare, pull roast out at 115°F. It will continue to cook as it rests. Do not slice for at least 20 minutes.
- Garnish platter with the onions and mushrooms.
- After roast rests, slice thin and serve immediately with peppercorn sauce.
- In a 1 ½ quart sauce pot, sweat shallots, carrots and celery in 2 ounces of butter. Wait until tender and lightly browned.
- Add diced tomatoes or tomato paste, and continue cooking for 10 minutes over medium/low heat.
- Add red wine, bring to simmer and reduce slowly until ½ evaporated.
- Add demi-glace. Bring to simmer, and reduce gently until sauce-like consistency (reduce by approximately 25-30 percent).
- Add thyme and bay leaf. Cook slowly for about 10 minutes. Do not reduce by much, if any.
- Strain into a clean sauce pot. Bring to simmer, and add peppercorns. Season with salt, to taste, and whisk in remaining butter. Serve warm.
- Trim stems, slice or halve if very large.
- Season with salt and pepper.
- Sauté at high heat in butter, reserve.
- Slice 3 onions into 6 thick slices.
- Brush or drizzle with oil and season with salt.
- Char over high heat in a non-stick pan.
- Note: Onions should burn on the outside, and remain sweet and delicious on the inside.
- When cool enough to touch, drizzle with balsamic glaze.