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!!!!

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.

Buffalo has a bit more fat than deer, due to its sheer size, it has
less predators. How much fat you use depends on the time of year, also.
Late summer and fall butchering will result in fatter meats, winter and
early spring, you will need more fat for flavor.

Unless it is ranch-raised, then it is probably as fat as it will get.

A safe route would be to buy another smaller portion and try it out.
Instead of bacon grease, try covering it with bacon and let the fat
cook into it.

>From what I have heard around the campfires, though, you should sear
(brown) it before you start baking it. This will prevent the juices and
fats from coming out during the baking.

www.gosyro.com

Ted Campanelli wrote:
> 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.

wrote:
> Buffalo has a bit more fat than deer, due to its sheer size, it has
> less predators. How much fat you use depends on the time of year, also.
> Late summer and fall butchering will result in fatter meats, winter and
> early spring, you will need more fat for flavor.
>
> Unless it is ranch-raised, then it is probably as fat as it will get.
>
> A safe route would be to buy another smaller portion and try it out.
> Instead of bacon grease, try covering it with bacon and let the fat
> cook into it.

Hardly know where to start with these messages...

Covering with bacon (barding) won't make the fat cook into
it. It'll run down the surface flavoring what it touches and
nothing else.

>>From what I have heard around the campfires, though, you should sear
> (brown) it before you start baking it. This will prevent the juices and
> fats from coming out during the baking.

Listen to the ghost stories and forget the culinary stuff.
Searing is to brown the surface because it tastes better.
There's no known method to prevent loss of fat and
water-based juices from meat as it cooks.

> www.gosyro.com
>
> Ted Campanelli wrote:
>> 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.

A rib roast isn't a chuck roast. Chuck is tough and has a
lot of connective tissue. Needs to be cooked very
fdifferently than a rib roast.

You're talking about roasting a hunk of meat. The "recipe"
you've suggested is for a chuck roast, a tough piece of
meat, and the technique is called braising, resulting in
what a lot of people call a pot roast. The rib should be
dry-roasted, on a rack in an open roasting pan.

The degree of moistness is determined by three factors:
1) the amount of fat in the meat
2) the amont of water-based juices in the meat
3) your saliva

The absolute determinant of moisture in meat is the degree
of doneness to which it's cooked. The less it's cooked, the
more moist it'll be.

>> With venison (buffalo should be very similar ),

Buffalo is like beef. Venison isn't.

>> 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.

The technical name for this is called larding. Fat inserted
into the meat and cooked that way will, indeed, add more of
a sense of moistness. The diameter of the holes should be
small because large ones permit heavy leakage of juices. A
good way to do what you want is to make holes with a
(freshly washed) butcher's steel. Cut bacon strips in half
lengthwise, and cut those strips in half across. Now you
haev four pieces form a single strip of bacon. For your
roast, I suggest three strips of bacon with a corresponding
number of holes. Space the holes evenly around the meat. Lay
out the strips of bacon on plastic wrap on a baking tray and
freeze. Working fast, push the frozen bacon strips through
the roast. Now you're ready.

Exactly *don't* do the following directions. It's steaming a
piece of meat, not roasting.

>> 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.

Take the roast out of the fridge two hours ahead of cooking
time. Let it sit at room temp to warm up. Heat the oven to
275F -300F. Put the meat on a rack in an uncovered roasting
pan. Roast it until a thermometer says that the temperature
in the center is 140F. Take it out of the oven and let it
rest for 20 minutes before carving.

Happy roast.

Pastorio

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

Thanks all for the info. I saw some sites that sell the roast
prepackaged in a roasting bag and found some recipies that call for
cooking it in a bag. I wonder if this will work, or will it just steam
the roast???


Andy wrote:
> 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

Great tips....Thanks. ))

Bob (this one) wrote:
> wrote:
> > Buffalo has a bit more fat than deer, due to its sheer size, it has
> > less predators. How much fat you use depends on the time of year, also.
> > Late summer and fall butchering will result in fatter meats, winter and
> > early spring, you will need more fat for flavor.
> >
> > Unless it is ranch-raised, then it is probably as fat as it will get.
> >
> > A safe route would be to buy another smaller portion and try it out.
> > Instead of bacon grease, try covering it with bacon and let the fat
> > cook into it.
>
> Hardly know where to start with these messages...
>
> Covering with bacon (barding) won't make the fat cook into
> it. It'll run down the surface flavoring what it touches and
> nothing else.
>
> >>From what I have heard around the campfires, though, you should sear
> > (brown) it before you start baking it. This will prevent the juices and
> > fats from coming out during the baking.
>
> Listen to the ghost stories and forget the culinary stuff.
> Searing is to brown the surface because it tastes better.
> There's no known method to prevent loss of fat and
> water-based juices from meat as it cooks.
>
> > www.gosyro.com
> >
> > Ted Campanelli wrote:
> >> 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.
>
> A rib roast isn't a chuck roast. Chuck is tough and has a
> lot of connective tissue. Needs to be cooked very
> fdifferently than a rib roast.
>
> You're talking about roasting a hunk of meat. The "recipe"
> you've suggested is for a chuck roast, a tough piece of
> meat, and the technique is called braising, resulting in
> what a lot of people call a pot roast. The rib should be
> dry-roasted, on a rack in an open roasting pan.
>
> The degree of moistness is determined by three factors:
> 1) the amount of fat in the meat
> 2) the amont of water-based juices in the meat
> 3) your saliva
>
> The absolute determinant of moisture in meat is the degree
> of doneness to which it's cooked. The less it's cooked, the
> more moist it'll be.
>
> >> With venison (buffalo should be very similar ),
>
> Buffalo is like beef. Venison isn't.
>
> >> 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.
>
> The technical name for this is called larding. Fat inserted
> into the meat and cooked that way will, indeed, add more of
> a sense of moistness. The diameter of the holes should be
> small because large ones permit heavy leakage of juices. A
> good way to do what you want is to make holes with a
> (freshly washed) butcher's steel. Cut bacon strips in half
> lengthwise, and cut those strips in half across. Now you
> haev four pieces form a single strip of bacon. For your
> roast, I suggest three strips of bacon with a corresponding
> number of holes. Space the holes evenly around the meat. Lay
> out the strips of bacon on plastic wrap on a baking tray and
> freeze. Working fast, push the frozen bacon strips through
> the roast. Now you're ready.
>
> Exactly *don't* do the following directions. It's steaming a
> piece of meat, not roasting.
>
> >> 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.
>
> Take the roast out of the fridge two hours ahead of cooking
> time. Let it sit at room temp to warm up. Heat the oven to
> 275F -300F. Put the meat on a rack in an uncovered roasting
> pan. Roast it until a thermometer says that the temperature
> in the center is 140F. Take it out of the oven and let it
> rest for 20 minutes before carving.
>
> Happy roast.
>
> Pastorio

Shadowdog said...

> Thanks all for the info. I saw some sites that sell the roast
> prepackaged in a roasting bag and found some recipies that call for
> cooking it in a bag. I wonder if this will work, or will it just steam
> the roast???


That's great!!! Buy one and try it. Stop asking unanswerable questions.

How mamy days until Christmas?? Ya BUM!!!

Andy