buffalo prime rib with orange balsamic glazeFrom chef2 8 years ago
- buffalo prime rib with orange balsamic glaze shopping list
- Gourmet shopping list
- 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. shopping list
- 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. shopping list
- Active time: 40 min Start to finish: 5 1/4 hr (4 3/4 hr for beef) shopping list
- Servings: Makes 8 servings. shopping list
- Ingredients1 (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) shopping list
- 4 1/2 to 5 cups water shopping list
- orange balsamic glaze shopping list
- For jus shopping list
- 2/3 cup dry red wine shopping list
- 1/4 cup Madeira (preferably Sercial) shopping list
- 1 1/2 cups beef broth shopping list
How to make it
- Special equipment: a V-rack for roasting; a meat or instant-read thermometer
- PreparationCook roast:
- 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.)
- Make jus while meat stands:
- 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.
- This recipe is an accompaniment for Buffalo Prime Rib with Orange Balsamic Glaze.
- Active time: 20 min Start to finish: 45 min
- Servings: Makes about 2 1/4 cups.
- subscribe to Gourmet
- Ingredients1 1/2 tablespoons unsalted butter
- 1 cup finely chopped shallot
- 1 cup thawed frozen orange juice concentrate (8 oz) 1/2 cup water
- 1/2 cup sweet orange preserves
- 1/2 cup balsamic vinegar
- 1 tablespoon salt
- 1/2 tablespoon cracked black peppercorns
- 1 1/2 teaspoons finely grated fresh orange zest PreparationHeat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.
- Cooks' note:
- • Glaze can be made 3 days ahead and chilled, covered. Bring to room temperature before using.
The Cookchef2 Las Vegas, NV
The Rating1 people
great recipe havent eaten any Buffal0 meat but recipe sounds delicous thanks high5momo_55grandma in Mountianview loved it