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Buffalo: Buffalo Rib Roast with Orange-Molasses Glaze

Source of Recipe

American Game Cooking / John Ash & Sid Goldstein


Recipe Link: www.exoticmeats.com

List of Ingredients

* 1 Buffalo rib roast or top sirloin roast (7 to 9 pounds)
* 1 tablespoon olive oil
* 1 1/4 cups (1 medium) finely minces red onion
* 3 tablespoons finely minced garlic
* 1 tablespoon cracked black pepper
* 1/2 cup balsamic vinegar
* 1 1/4 cups fresh orange juice
* 1 tablespoon grated orange zest
* 1/3 cup molasses
* 1 tablespoon coriander seeds, toasted and crushed
* 1/4 cup yellow mustard seeds
* 1 cup dry red wine
* 2 cups beef stock
* salt and freshly ground pepper to taste


Recipe

1. Carefully trim roast to remove all but a thin layer of fat. Tie securely if desired and set aside in a roasting pan on a rack.

2. Heat oil in a separate saucepan and sauté onions and garlic until just beginning to color. Add pepper, vinegar, orange juice, zest, molasses, coriander and mustard seeds and bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until glaze is lightly thickened. Cool.

3. Generously paint roast with glaze (not latex paint!) and allow to sit at least 2 hours at room temperature, or overnight refrigerated, before roasting (bring back to room temperature before cooking). Reserve any remaining glaze to baste roast during cooking.

4. Roast in a 450ºF oven for 15 minutes. Reduce heat to 325ºF and continue to cook until a meat thermometer registers 130ºF. Baste roast occasionally with any remaining glaze.

5. Remove roast from pan and keep warm. Add wine and stock to roasting pan and bring to a boil, scraping up any brown bits. Reduce slightly and then strain juices. Add salt and pepper if desired.

Serves 8-10