In this exclusive Chef Michael Kornick recipe, seasonal mushrooms, charred balsamic red onions, and cracked black peppercorn sauce top a tender bison rib roast.
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
- Yield: 6 Servings
Ingredients
1 lb seasonal mushrooms (cremini, oyster, trumpet, chanterelle, any of your favorites!)
3 oz butter
2 red onions
4 oz olive oil
2 oz balsamic syrup or glaze
1½ cups peppercorn sauce
3 cups demi-glace
2 cups dry red wine, such as Cabernet
4 tbsp green peppercorns in brine, drained well
2 tbsp cracked black peppercorns
4 oz unsalted butter
2 shallots, peeled and sliced
½ carrot, diced small
½ rib of celery, diced small
1 tsp sliced garlic
2 canned Italian plum tomatoes, diced, or 2 tsp tomato paste
1 bay leaf
2 sprigs thyme
1, 3-4 lbs boneless bison rib roast
2 oz olive oil
Directions
- Rib Roast
- 1.Trim any excess fat off roast (especially near thinnest part).
- 2.Rub roast with 2 ounces oil, and season with salt and ground black pepper.
- 3.Place in a roasting pan on a roasting rack.
- 4.Roast at 375°F for 45 minutes.
- 5.Reduce heat to 275°F.
- 6.In 15 minutes, check internal temperature with a thermometer. Continue every 15 minutes.
- 7.For rare to medium rare, pull roast out at 115°F. It will continue to cook as it rests. Do not slice for at least 20 minutes.
- 8.Garnish platter with the onions and mushrooms.
- 9.After roast rests, slice thin and serve immediately with peppercorn sauce.
- Peppercorn Sauce
- 1.In a 1½ quart sauce pot, sweat shallots, carrots and celery in 2 ounces of butter. Wait until tender and lightly browned.
- 2.Add diced tomatoes or tomato paste, and continue cooking for 10 minutes over medium/low heat.
- 3.Add red wine, bring to simmer and reduce slowly until ½ evaporated.
- 4.Add demi-glace. Bring to simmer, and reduce gently until sauce-like consistency (reduce by approximately 25-30 percent).
- 5.Add thyme and bay leaf. Cook slowly for about 10 minutes. Do not reduce by much, if any.
- 6.Strain into a clean sauce pot. Bring to simmer, and add peppercorns. Season with salt, to taste, and whisk in remaining butter. Serve warm.
- Mushrooms
- 1.Trim stems, slice or halve if very large.
- 2.Season with salt and pepper.
- 3.Saute at high heat in butter, reserve.
- Balsamic Onions
- 1.Slice 3 onions into 6 thick slices.
- 2.Brush or drizzle with oil and season with salt.
- 3.Char over high heat in a non-stick pan.
- 4.Note: Onions should burn on the outside, and remain sweet and delicious on the inside.
- 5.When cool enough to touch, drizzle with balsamic glaze.
