Durham Bison Ranch is one of largest bison operations in the US, with a 55,000 acre ranch in Eastern Wyoming with around 3,000 bison. Unlike some producers, the bison from Durham is not completely 100% pasture raised. It’s finished on a feed lot where it is fed mostly grass based silage and very little grain, since it is not part of their natural diet. Why are their animals finished this way? Drought conditions means sometimes there isn’t enough grass to sustain the herd so “finishing” the bison gives them more food, it also helps ensure more consistency in the final product. The amount of time they are on a feed lot depends on various factors including the season and the weight and health of the animals. Durham does not use growth hormones or sub-therapeutic antibiotics on their bison.
Bison rib roasts are LARGE! Mine was about 16 inches long, had 7 bones and weighed over 12 pounds. It was large enough for me to cut several steaks off and still have a massive centerpiece roast.
1. Coat it with an herb or spice rub with some salt and pepper—this will give it a flavorful crust.
3. Cook the roat low and slow! Because bison is incredibly lean, you will ruin it if you overcook it. The temperature may vary depending upon the size of the roast and your oven, but somewhere around 225-250 degrees is fine. Cooking time will take somewhere between 2 and 3 hours.
5. Let the roast rest before slicing. This helps the juices reabsorb into the meat and means the roast will be juicier.
While some rare cuts of beef can be tough, the rib roast is extremely tender, typically even more tender than beef. It’s also leaner and milder in flavor. Leftover slices of rib roast are great for sandwiches.