Dave Carter's Coffee + Black Pepper-Rubbed Bison Rib Roast


  • About 4 lb bison standing rib roast or bone-in prime rib roast
  • 1/4 cup arabica dark roast coffee beans
  • 1/4 cup black peppercorns
  • 4 cloves garlic, minched 
  • Extra-virgin olive oil

*makes about 12 servings

How to Make It

  Let the roast stand at room temperature for 30 minutes to 1 hour. Pat dry with paper towels. Using a sharp knife, score any fat.

  Preheat the oven to 400 F.

  Place the coffee beans and peppercorns in a spice grinder or coffee grinder. Pulse until coarsely crushed. Transfer to a bowl. Stir in the garlic

  Rub the roast with oil, and then coat all over with the coffee-pepper rub.

  Place the roast, rib side down, on a rack in a roasting pan. Insert an ovenproof digital thermometer in the thickest part of the roast without touching the bone. Loosely cover the roast with foil, Roast in the oven for 30 minutes. Turn the oven temperature down to 325 F, and cook until the thermometer registers 125 F for rare, 135 F for medium-rare, or 145 F for medium. Alternately, after roasting for 30 minutes, turn the oven to the lowest setting (usually 170 F) without opening the door. You can leave the roast for up to 4 hours like this. About 1 hour before serving , turn the oven to 325 F and finish cooking.

  Transfer the roast to a cutting board. Cover loosely with foil. Let stand for 20 minutes, so the temperature will rise, before slicing as desired. 


That's it! Time to enjoy all of your hard work. If you enjoyed this recipe and want to find more recipes like these, then check out  "Buffalo Girl Cooks Bison" by Jennifer Bain on amazon at: https://amzn.to/3Rd6SsD

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