The Original title is Sunday Roast Beef with Wine Gravy from 500 Best Comfort Food Recipes by Joanna Burkhard. Using Bison I had to make a few changes. The book is looking for medium-rare, which my husband would never stand for. Bison though sweeter and less strong than beef, but has a lot of flavor. It’s not as fatty, so it cooks faster, but may not be as juicy and tender, so I made a few changes. One was to use the pressure cooker, so it cooks without losing as much of the moisture. I didn’t use corn starch, but added a little flour instead. The gravy was like an au jus more than a gravy, however, the taste was fantastically delicious. One of the best gravy/sauces I ever had with a roast. The dijon mustard with thyme on the top of the roast didn’t come through strongly, it was muted but flavorful. I liked it though because it didn’t mess with that gravy that was so good, or maybe it added to the gravy in a subtle way.
- 4lb Standing Rib Roast
- 1 large clove garlic cut into small slivers
- 2 tbsp Dijon mustard
- 1 tbsp chopped fresh thyme or 1 tsp dried thyme leaves
- 1/2 tsp salt
- 1 tsp coarsely ground black pepper
- 1/2 cup red wine sauce
- 1/2 cups beef stock
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp Worcestershire sauce
- salt and freshly ground pepper
- Make small slits in roast and insert garlic slivers. Let roast stand for 30 minutes. In a bowl, combine mustard, thyme, salt and pepper. Spread over roast.
- Place rib side down in shallow roasting pan. Roast in preheated oven for 15 minutes; reduce heat to 350 degrees F and continue to roast for 1 1/4 to 1 1/2 hours or until meat thermometer registers 140 degrees F for medium rare. Transfer to carving board, covered loosely with foil for 15 minutes.
- Wine Gravy: Skim fat from drippings in pan. Place over medium heat; add wine. Cook, scraping up brown bits from bottom, until reduced by half. Stir in beef stock; strain sauce through a fine sieve into saucepan. Bring to a boil; cook for 5 minutes or until slightly reduced.
- In a small bowl, blend cornstarch with water and Worcestershire sauce. Add to pan, stirring constantly, until sauce boils and thickens. Season with salt and pepper to taste. Cut beef into think slices and accompany the sauce.
It took a few tries for the Bison Ribs from the Ohio Bison Farm to get to me. I made arrangements one Saturday at the farm market to pick up bison ribs the next weekend. Well, I forgot all about my son’s college orientation and didn’t make it. The next weekend we were there, but they put the ribs in the wrong cooler and it went to another town. Finally, we met up and I got my ribs, I was so excited. I’ve been buying bison from the farm market for a few years now, and have always been pleased with the quality of the meat. Bison can be tricky because it doesn’t have the fat that beef has, and it’s not as strong, and a little sweeter. I had a chance recently to smoke a brisket, that gave me a little experience with slow cooking bison all day. I used a pan and foil to keep some of the moisture in instead of just sitting it on the rack. That worked out so well the brisket melted in our mouth. A nice thing about bison is that there is hardly any shrinkage. You will end up with just as much afterward, because there is so little fat. You get what you pay for, it won’t drip away, though the bones are pretty big.
I had some Barefoot Wine Sweet Red to make this great barbecue sauce along with a nice wine to sip with it. Try this for your labor day gathering. You can use it on any type of ribs, or on top of chicken, beef or pork.
Barefoot Wine’s Sweet and Spicy Sauce
- 6 ounce can tomato paste
- 1 cup Barefoot Sweet Red
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt
- 1 ½ teaspoon garlic herb powder
- 1 tablespoon brown mustard
- ¼ cup molasses
- ½ teaspoon pepper
- 2 tablespoons brown sugar
- ½ teaspoon Hot Chili Sauce
Directions: Mix all of the above ingredients together!
Brush Ribs with sauce and place in zipper bag over night in the fridge. Let come to room temperature. Sear on grill on both sides. Then coat with more barbecue sauce, place in pan with aluminum over it, then smoke for about six hours.
Disclosure: I was given a bottle of Barefoot Sweet Red to try out with this recipe. It was delicious, sweet, and fruity/berry wine, however, the ribs didn’t taste fruity or full of berries. It was a good tasting barbecue sauce, but I would like a stronger wine with it. I did like the wine a lot and so did my husband, and I think it’s a fun hangout with friends type of wine. Or a nice sit in front of the tv and watch a movie type of wine.
A little more about Barefoot Sweet Red Wine.
- It’s a sweet blend of Zinfandel, Pinot Noir, Barbera, Brenache and Petite Sirah.
-Suggested price is 7.99 for a 750ml bottleDiana
The other day we went to Long Horn Steak House and I had some Rum Soaked Ribs that were very good. Soaked in a spiced rum – which in my house is Captain Morgan’s – my favorite spiced rum. I decided to try soaking my Bison Skirt Steak in some of my favorite rum (no, it wasn’t free, I bought it myself) for dinner. It came out really well. My family loved it and so did my mom who is visiting. Delicious – try it out. I started out with an 1/8th of a cup, but I poured on a little more on each side as it cooked. I can’t help it, I like rum, mmmmm. I would have liked to try out some garlic with it, but I ran out. It was still really really great.
- 1 1/2 lb skirt steak
- 1/8 cup spiced rum
- 1/8 cup olive oil
- garlic pepper
- 2 nice splashes of rum
Directions: Mix together the rum, and olive oil. In a deep dish or flat bowl (or even plastic zipper bag) brush the skirt steak with the mixture, sprinkle on some salt and garlic pepper. Pour the rest over top and let sit in fridge for 1/2 hour up to a day to soak. Heat up grill pan and brush with some olive oil. Place skirt steak on grill pan, and cook until nicely browned on one side. Flip over and cook on other side. Splash a little rum over top of the cooked side. I flipped it and poured a little rum over it one more time for good luck. I cooked it to medium and it was tender, but I’ve been reading that medium rare is better for bison.
The picture here is beyond belief bad, but I’m including it anyway. Think good thoughts, it tasted a lot better than the picture looks.Diana
I’m in love with Bison. The last couple of years, we’ve bought bison meat at the local Saturday morning farm market. Bison meat is low in fat and low in cholesterol, but comes out really tender when cooked.
We had 1/4 lb bison burgers, that we bought from the Ohio Bison Farm. I defrosted the patties and cooked it up on my grill pan. When I was done, I let the fat congeal because I wanted to see how much fat was in the pan. Usually when I cook burgers there’s a big amount of fat congealed in the pan and there wasn’t a lot. Still with that little grease you’d think it would be dry, but it wasn’t. Bison is a little sweeter or maybe richer tasting than beef, but it is really delicious.
I stole one of their brochures with all the stats and facts. It compares bison, beef, pork and chicken – 3.5 oz.
|Species||Fat (g)||Protein||Calories||Cholesterol||Iron(mg)||Vitamins B-12|
So, I want you all to know that I recommend Bison for anyone who is thinking about trying it out. For more information see this link to the National Bison Association.
Here’s a pic of the burger, as well as one of the pan – look at how little grease there is.