BISON RIB ROAST RECIPES

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PERFECT POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK



Perfect Pot Roast Recipe | Ree Drummond | Food Network image

With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast 
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F. 
  • Generously salt and pepper the chuck roast. 
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
  • Add in the onions and the carrots, along with the fresh herbs. 
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

SHOULDER ROAST WITH GARLIC AND HERBS - JAMIE GELLER



Shoulder Roast with Garlic and Herbs - Jamie Geller image

Learn to cook this stunning, flavorful and mouthwatering Shoulder Roast that is easy enough for the novice, but impressive enough for anyone.  It is flavored with a Garlic Herb Rub marinade you will love.

Provided by Grow and Behold

Total Time 80 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 8+

Number Of Ingredients 12

2 cups chopped fresh herbs (such as rosemary, parsley, basil, thyme)
1 head garlic, mashed
½ cup olive oil
1 teaspoon salt
1 tablespoons freshly ground black pepper
1 (4-7 lb.) beef shoulder roast or french roast from Grow & Behold  
Olive oil
Reserved garlic/herbs mixture from roast
½ cup red wine
1 tablespoon cornstarch (or matzo meal for Passover)
¼ cup warm water
1-2 cups beef broth, vegetable broth or water

Steps:

  • 1. Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. Refrigerate 4-6 hours.  2. When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside. 3. Preheat oven to 250°F.   4. Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stove top.) Transfer the roast to a roasting pan and put in the oven. 5. Allow 20 minutes per pound, or cook until roast is medium-rare. 6. Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving. 7. Remove roast from the Dutch oven and transfer to stove top. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It’s ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn. 8. Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers. 9. Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness. 10. Slice roast and serve with pan sauce.  Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.   

More about "bison rib roast recipes"

WHOLE ROASTED NEW YORK STRIP LOIN RECIPE - NYT COOKING
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine american
Calories 887 per serving
  • Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
See details


PERFECT POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK
With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.
From foodnetwork.com
Reviews 4.7
Total Time 4 hours 30 minutes
Category main-dish
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
See details


SHOULDER ROAST WITH GARLIC AND HERBS - JAMIE GELLER
Learn to cook this stunning, flavorful and mouthwatering Shoulder Roast that is easy enough for the novice, but impressive enough for anyone.  It is flavored with a Garlic Herb Rub marinade you will love.
From jamiegeller.com
Total Time 80 minutes
Cuisine American
  • 1. Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. Refrigerate 4-6 hours.  2. When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside. 3. Preheat oven to 250°F.   4. Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stove top.) Transfer the roast to a roasting pan and put in the oven. 5. Allow 20 minutes per pound, or cook until roast is medium-rare. 6. Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving. 7. Remove roast from the Dutch oven and transfer to stove top. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It’s ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn. 8. Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers. 9. Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness. 10. Slice roast and serve with pan sauce.  Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.   
See details


WHOLE ROASTED NEW YORK STRIP LOIN RECIPE - NYT COOKING
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine american
Calories 887 per serving
  • Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
See details


PERFECT POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK
With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.
From foodnetwork.com
Reviews 4.7
Total Time 4 hours 30 minutes
Category main-dish
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
See details


SHOULDER ROAST WITH GARLIC AND HERBS - JAMIE GELLER
Learn to cook this stunning, flavorful and mouthwatering Shoulder Roast that is easy enough for the novice, but impressive enough for anyone.  It is flavored with a Garlic Herb Rub marinade you will love.
From jamiegeller.com
Total Time 80 minutes
Cuisine American
  • 1. Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. Refrigerate 4-6 hours.  2. When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside. 3. Preheat oven to 250°F.   4. Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stove top.) Transfer the roast to a roasting pan and put in the oven. 5. Allow 20 minutes per pound, or cook until roast is medium-rare. 6. Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving. 7. Remove roast from the Dutch oven and transfer to stove top. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It’s ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn. 8. Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers. 9. Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness. 10. Slice roast and serve with pan sauce.  Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.   
See details


WHOLE ROASTED NEW YORK STRIP LOIN RECIPE - NYT COOKING
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine american
Calories 887 per serving
  • Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
See details


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A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This "secret" recipe is a secret no more! ... Roast Recipes; Garlic Prime Rib; Garlic Prime Rib. Rating: 5 stars. 2299 Ratings. 5 ... I baked it for 6 hours at 200 degrees. I was using bison …
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And crockpot pork roast is no exception. You can slow cook a boneless pork roast by itself, or you can dress it up by adding your favorite herbs and spices. ... How to Cook Frozen Rib-Eyes in the Crock-Pot 2 How to Crock-Pot a Chuck Tender Roast ... 2 How to Cook a Bison Roast …
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100% GRASS-FED BEEF | BUY HEALTHY MEATS ONLINE | US ...
Setting the standard for grass-fed meats since 2000. Buy grass-fed beef, steaks, gourmet food gifts, seafood, bone broth, and other healthy foods online.
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See details


GARLIC PRIME RIB - ALLRECIPES
A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This "secret" recipe is a secret no more! ... Roast Recipes; Garlic Prime Rib; Garlic Prime Rib. Rating: 5 stars. 2299 Ratings. 5 ... I baked it for 6 hours at 200 degrees. I was using bison …
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HOW TO COOK A BONELESS PORK ROAST IN A CROCKPOT | LIVESTRONG
And crockpot pork roast is no exception. You can slow cook a boneless pork roast by itself, or you can dress it up by adding your favorite herbs and spices. ... How to Cook Frozen Rib-Eyes in the Crock-Pot 2 How to Crock-Pot a Chuck Tender Roast ... 2 How to Cook a Bison Roast …
From livestrong.com
See details


100% GRASS-FED BEEF | BUY HEALTHY MEATS ONLINE | US ...
Setting the standard for grass-fed meats since 2000. Buy grass-fed beef, steaks, gourmet food gifts, seafood, bone broth, and other healthy foods online.
From grasslandbeef.com
See details


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