Porcini-Rubbed Carolina Bison

Photo by Matt Rose

recipe heading-plus-icon


8-10 servings

  • 4 ounces dried porcini mushrooms
  • 2 tablespoons dried thyme
  • 1 tablespoon dry mustard
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dried carrot powder (optional)
  • 1 trimmed bison rib eye roast
  • Kosher salt
  1. Pulverize dried mushrooms in a coffee grinder (make sure you clean out the grinder first!) until finely ground.
  2. Stir in thyme, mustard, cayenne pepper, and carrot powder.
  3. Season bison liberally with kosher salt and then rub with porcini rub. Let stand for about 1 hour.
  4. Preheat oven to 350 degrees. Place rib in a roasting pan on a wire rack. Roast until an internal temperature of 130 degrees, about 2 hours.
  5. Let rest for at least 25 minutes before slicing.
  • from Chef John Fleer, Rhubarb, Asheville, NC

Leave a Reply

Be the first to comment.