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Active Time
40 min
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Total Time
5 1/4 hr
Buffalo meat can be very red, even when cooked to medium-rare. Don't be alarmed — this is a naturally occurring phenomenon that has to do with the animal's diet and how little fat is marbled through the muscle. While testing this recipe, we learned that buffalo meat varies in quality; the purveyors whose meat we like best are Wild Idea Buffalo Company (866-658-6137; wildideabuffalo.com), Jackson Hole Buffalo Meat Company (800-543-6328; jhbuffalomeat.com), Arrowhead Buffalo Meats (877-283-2969; arrowheadsteaks.com), and D'Artagnan (800-327-8246; dartagnan.com).
Before you begin roasting your buffalo, roughly calculate the total roasting time: Plan on about 16 minutes per pound once the oven temperature is reduced to 350°F (20 minutes per pound for beef), but start checking the temperature of either type of roast about 30 minutes before you think it will be done.
Active time: 40 min Start to finish: 5 1/4 hr (4 3/4 hr for beef)
Ingredients
Makes 8 servings
Forjus
Special Equipment
Cook roast:
Step 1
Preheat oven to 450°F.
Step 2
如果使用牛肉,修剪一层薄薄的脂肪from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
Step 3
Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)
Make jus while meat stands:
Step 4
If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
Step 5
Stir in any buffalo or beef juices accumulated on platter and seasonjuswith salt, if necessary. Pourjusthrough a fine-mesh sieve into a gravy boat and keep warm, covered.
Step 6
Carve roast and serve withjus.
How would you rate Buffalo Prime Rib with Orange Balsamic Glaze?
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Reviews (34)
Back to TopPrime Rib with Orange Balsamic Glaze has been a Christmas Day tradition since 2002. My husband who works in one of best steakhouses in Las Vegas can be rather critical when it comes to meat. However, after the first bite and said "this is a do-over", I have ever since. I use bone-on prime rib from a local market and take it out of the oven around 125 for rare/mid-rare meat. Unfortunately, I have yet to find pistachio oil, for the salad so I use pumpkin seed oil and toasted pumpkin seeds. Yum. Enjoy.
lyndavogt
Las Vegas
12/23/2008
The glaze was incredible... but my buffalo... was not. I bought a frozen roast and it seemed very gamey tasting. Buffalo is not readily available in my area.. I may order in from the suggested 'Wild Idea Buffalo' and try again... since I keep hearing how incredible it is.. and I think ANYTHING with this glaze will be delicious!
lafinnegan
Las Vegas, NV
11/18/2008
I did this with buffalo per the recipe and turned out very well. So for easter, I used the orange balsamic glaze on a boneless leg of lamb. Cooked the lamb until 135 in a 200 degree oven. Then turned the oven off for an hour. the lamb was wonderful.
drdave42
Phoenix AZ
3/24/2008
Frankly any dish is superior with buffalo rather than beef. I have almost entirely given up beef in favor of buffalo, which is lean, tender and has an almost sweet flavor. I'll take a buffalo burger over a greasy hamburger any day! Wild Idea Buffalo is a wonderful, environmentally caring supplier. Although buffalo is still considerably more expensive than beef, it is well worth it.
Anonymous
Wilton, CT
3/7/2007
This is an absolutely wonderful dish!
Taryn
Fullerton, CA
1/9/2005
I made this for 8 people and everyone loved it. Used a boneless rib roast and used the orange balsalmic glaze with 1 tsp. salt as advised by the other reviewers. The meat was delicious--expensive but worth it. Definately make the au jus or some kind of gravy because buffalo is drier (leaner) than beef and needs the moisture.
Anonymous
Westfield, NJ
3/7/2004
I made this for my gourmet club dinner and they are still raving about it. I followed the recipe exactly and it was perfect. Served it with garlic mashed potatoes but would add horseradish to them next time and yorkshire pudding.
Kim
North Vancouver, British Columbia
11/27/2003
I have to laugh at the "buffalo - exotic or not?" debate - I happen to live in a part of the world where you can get tons of wonderful organic buffalo. BUT, you can't get any decent kind of fish (except maybe walleye), the shrimp are dubious, and the only thing resembing scallops is "scallop product." (yuck.) So does that mean I should write in to all the scallop recipes asking Gourmet to get real? If you can't get the ingredients, don't make the recipe, but don't complain that this is unfair - your grocery store is not everyone' s grocery store! (I'm looking forward to trying this recipe and will review it when I have.)
Anonymous
the wild MN prairie
8/24/2003
in small blue letters. just click the link.
Anonymous
ny
5/24/2003
I give! Where's the orange-balsamic glaze recipe?
Iris514
Chicago
5/22/2003
I made this for our gourmet group and it received rave reviews! The orange balsamic glaze is what made it and would think it would be nice on a pork loin too. Yummmm! Unlike the other reviewer, I thought the prime rib cut is very expensive and hard to come by but was worth it $80 for 4.5 lbs. We all thought buffalo would taste gamey or be tough. Oh contraire--tender and delicous!
Anonymous
Louisville,KY
3/22/2003
Not hard to make but because a bone in roast was difficult to come by in our area we went with a boneless roast. We turned off the over 10 degrees before rare but the meat kept cooking to about medium, Argh!
Anonymous
Santa Barbara, CA
3/2/2003
I prepared this with a 9-lb. beef rib roast, accompanied by a standard (freshly grated)horseradish sauce, garlic mashed potatoes and the featured beet salad. It was ideal for a dinner that permitted me to be with my guests but still have a standout menu. I believe the sumptuous orange glaze could work with other roasts, too.
Lisa
Clinton, CT
1/29/2003
The cook from Missoula is lucky. He or she can get buffalo meat from that one joint in Rollins, MT, in the Flathead basin--for some dang reason I can't remember what it's called, but it was featured in Gourmet's June or July issue. Then again, the cook from Missoula is lucky just to live in Missoula. AMENDED: it's called M&S Meats and they are the best. They are on the Net at www.shopworks.com/msmeats, or toll free at 800-454-3414. One of the many reasons I look forward all year to summer in the Flathead Basin.
Anonymous
1/16/2003
I made this recipe for Christmas dinner with Prime Rib rather than buffalo. The glaze was especially delicious. I added flour when making the au jus so it was more of a gravy. The horseradish mashed potatoes suggested with the recipe were also great. We had a big snow storm on Christmas day in New York so my guests couldn't make it but my family dined in style and we have lots of leftovers in the freezer.
Anonymous
Scarsdale, NY
1/6/2003
