A whole grilled boneless bison ribeye with a delicious smoky flavor and a nice sear mark.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Weber Grills | 2016-12-24 18:12:03 |  109,468 Views |
Charcoal grilled entrecote
Serious Eats / J. Kenji López-Alt
When I think of prime rib I think of fatty unctuous melt-in-your-mouth tender festive not-so-common-if-I-don’t-want-to-die-young-and-happy and other such terms. Lean is not a word that comes to mind. But when we’re working with bison that’s the primary distinction from beef.
Of course a bison rib roast has the same fat cap as beef and the same fat line runs between the spinalis (also called the ribeye cap or the best part of the ox) and the longissimus (the big eye of the beef) but we're talking about marbling here: the intramuscular fat that appears in fine spiderweb-like patterns in the meat of a grain-finished cow.
