Preparing a Bison Frenched Prime Rib Roast

In the Oven:

1. Let Roast fully defrost if frozen. Rest at room temperature for 30 min before cooking.
2. Lightly coat roast with olive oil and season with salt and pepper (or the seasoning of you choice).
3. Cook at 400°F for 20 minutes in a roasting pan or on a roasting rack.
4. Reduce heat to 200°F. (slow roasting will ensure a juicy and tender roast).
5. Every 15 minutes check internal temperature with a thermometer.
6. For rare, pull roast out at an internal temp of 125°F and more a medium-rare roast 135°F. 
7. Let the roast rest for 15-20min before carving and serving.

On the BBQ:

1. Let Roast fully defrost if frozen. Rest at room temperature for 30 min before cooking.
2. Pre-heat BBQ to high heat.
3. Wet hands and press your spice mixture into the surface of the roast.
4. Sear roast on a lightly oiled grill, 4 minutes each side. This will lock the juices in.
5. Place roast on the top grill with a roasting pan underneath to catch any drippings
6. Place a meath thermometer in the roast and continue to cook until an internal temp of 125°F for a rare roast or 135°F for a medium-rare roast.
7. Let Roast rest 15-20 min before carving.

In the Smoker:

1. Let Roast fully defrost if frozen. Rest at room temperature for 30 min before cooking.
2. Set smoke to a temperature of 225°F.
3. Apply a rub of your choice to the roast.
4. Generously coat roast in a butter and herb mixture.
5. Cook at 225°F until an internal temp of 120°F is reached.
6. Turn Smoker up to 400°F and wrap roast in foil. Once the temperature reaches 400°F unwrap and place the roast on the grill.
7. Cook until an internal temp of 125°F is met (for a rare roast) or 135°F (for a medium rare roast).