Bison Whole Ribeye Roast
- 3-4 lb. bison bone-in rib roast
- ½ cup beef base concentrate
- ¼ cup (approx. 2 heads) freshly pureed garlic
- ½ cup dried rosemary
- Coarsely ground black pepper
- ¼ cup vegetable oil
- Outer peels of 4 large onions
Rub the roast with beef base concentrate and then the garlic. Sprinkle the rosemary and pepper all over, letting it stick the beef base. Wipe the oil on your hands and gently rub the herbs into the roast. Let stand 1 hour at room temperature.
Preheat oven to 500 degrees F. Place the roast on a foil-covered roasting pan. Arrange the onion peels around the base of the roast and place in oven. Roast for 8 minutes, so that the onion peels burn and the smoke lightly penetrates the meat, then lower the heat to 250 degrees F. Roast for 18 minutes per pound, or until a meat thermometer reads 125 degrees f for rare or 138 degrees F for medium-rare. The low temperature will keep the roast tender.
Remove the roast from the oven and allow it to rest for 15 to 20 minutes before carving. The temperature will rise about 10 degrees F while resting, bringing the meat to the correct serving temperature.