ORANGE BUFFALO SAUCE RECIPES

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BUFFALO PRIME RIB WITH ORANGE BALSAMIC GLAZE RECIPE ...



Buffalo Prime Rib with Orange Balsamic Glaze Recipe ... image

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)

Provided by EPICURIOUS.COM

Total Time 5 1/4 hr

Cook Time 40 min

Yield Makes 8 servings

Number Of Ingredients 8

1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour)
4 1/2 to 5 cups water
Orange balsamic glaze
2/3 cup dry red wine
1/4 cup Madeira (preferably Sercial)
1 1/2 cups beef broth
a V-rack for roasting; a meat or instant-read thermometer

Steps:

  • Preheat oven to 450°F.
  • If using beef, trim all but a thin layer of fat 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).
  • 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.)
  • 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.)
  • Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
  • Carve roast and serve with jus.

THREE INGREDIENT BUFFALO WING SAUCE - EASY RECIPES FOR ...



Three Ingredient Buffalo Wing Sauce - Easy Recipes for ... image

With three ingredients and 10 minutes, this homemade buffalo sauce is simple to make. Check the notes section below for inspiration on adapting and storing it. The recipe below makes a medium-hot sauce. For a spicier version, add some cayenne pepper — start with 1/4 teaspoon, taste and go from there. For a milder version, reduce the hot sauce by 1/3 to 1/2 cup.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes about 2 cups

Number Of Ingredients 3

16 tablespoons (1 cup or 8 ounces) unsalted butter
2 teaspoons garlic powder
1 1/3 cups hot sauce, like Frank’s or Crystal

Steps:

  • Melt butter in a medium pan over medium-low heat until melted. Remove pan from the heat to prevent the sauce from breaking.
  • Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1 minute.
  • Use immediately or store in an airtight container in the refrigerator up to 1 month — mason jars are great for this.

Nutrition Facts : ServingSize 1 tablespoon, Calories 52, ProteinContent 0 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 15 mg, SodiumContent 61 mg

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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)
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