Plan: Prime Rib Bison Roast with Port & Stilton Gravy
Bison Prime Rib Roast
3 lb Bison Prime Rib Roast, thawed
1/2 tsp sea salt
1/2 tsp ground thyme
1 tsp granulated garlic
1 tsp ground black pepper
Preheat oven to 480° F for 20 minutes.
Season the top of the roast with salt, thyme, garlic and black pepper.
Place seasoned roast in center of oven and roast 30 minutes at 480° F.
After 30 minutes, turn off oven and leave the oven door closed for 35-45 minutes.
This will result in a roast that is medium-rare throughout.
Leave in oven for an additional 10 minutes for medium end cuts and medium-rare center.
Slice prime rib thinly for tenderness and ladle juices from the bottom of the roasting pan for flavor.
Port and Stilton gravy
2 tbsp fatty juices from the roast beef tin, plus extra to finish
1 tbsp plain flour
125ml/4fl oz ruby port
500ml/17fl oz beef stock, heated
125g/4oz Stilton cheese
1 tsp redcurrant jelly
salt and freshly ground black pepper
Make a roux by placing the two tablespoons of the fatty juices from the roasted beef into a clean pan over a medium heat.
Whisk in the flour to create a paste.
Add all but one tablespoon of the port and keep whisking over a low heat, until thickened and boiling.
Remove the pan from the heat and gradually whisk in the hot beef stock.
Add the Stilton and stir to melt into the gravy.
Add the redcurrant jelly and season, to taste, with salt and freshly ground black pepper.
Simmer the gravy for five minutes, then stir in the remaining tablespoon of port.
Serve in a jug alongside the roast beef.