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Seriously Simple Carmen Creek Gourmet Prime Rib Roast

This is quite possibly the easiest way to create a magnificent bison prime rib. The unique rub mixture keeps the roast moist and creates a very flavorful crust. The only trick is keeping the oven door closed. You’ll be tempted to open the door and inhale deeply.


Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: Total oven time 65 to 70 minutes
  • Serves: Six generously

Nutritional information

Per 100g Pure, Lean Carmen Creek Gourmet Bison Roast (Meat Only)
  • Calories: 150
  • Fat: 2.5g
  • Protein: 22g


  •  One 3lb. Carmen Creek Gourmet Bison Prime Rib Roast (Fresh or fully thawed)

Spice Rub

  • ¼ cup of grainy Dijon mustard
  • ¼ cup of mild horseradish
  • 6-8 cloves of roasted garlic* (this needs to be roasted ahead of time to release a caramelized, sweet balance to the horseradish)
  • 1 tbsp. paprika
  • 1 tbsp. Montreal Steak Seasoning Spice

*You can either buy pre-roasted garlic, or cut whole garlic in half to expose inside cloves. Drizzle both halves with olive oil. Wrap in foil and roast at 400°F for an hour. Carefully scoop out cloves.



  • Preheat oven to 480°F for 20 minutes.
  • Mix spice rub ingredients together in a small bowl to create a paste. Be sure to fully mash the roasted garlic cloves.
  • Rub spice mixture on meaty sides of the roast.
  • Place roast, bone side down on a lightly oiled rack inside a roasting pan.
  • Place roasting pan UNCOVERED into center of the oven and roast for 30 minutes at 480°F.
  • Shut the oven off.
  • Leave the roast in the oven for 35-40 minutes or until roast reaches an internal temperature of 140°F. RESIST THE URGE TO OPEN THE OVEN DOOR!
  • Remove roast to a cutting board and loosely tent with foil.
  • Let stand for 10-15 minutes while the juices settle. The internal temperature will increase another 10 degrees while resting.
  • Carve with a sharp knife.
  • Note: Deglaze the roasting pan with red wine, add beef stock and a roux to create a rich gravy.