Roasted Bison with Bell Pepper and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted bison recipe is one of my go to dinner solutions when I want something truly special without spending all evening in the kitchen. Bison is such a lean, flavorful meat that makes you feel like you're eating something really good for you, and it pairs beautifully with the sweetness of roasted bell peppers and the earthiness of fresh herbs. The whole dish comes together in just under an hour, which means you can have an elegant, restaurant quality meal on a weeknight. Plus bison is becoming easier to find at quality grocers and it's actually quite affordable compared to specialty beef cuts.
Ella x
Ingredients
- ¾ kgbison ribeye roast(trimmed of excess fat)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 2 sprigsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- 118 mlbeef broth
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the bison roast dry with paper towels and bring to room temperature for 15 minutes.
Tip: Room temperature meat cooks more evenly throughout.
- 2
Combine chopped rosemary, thyme, minced garlic, 1 tablespoon olive oil, salt, and pepper in a small bowl to form a paste.
- 3
Rub the herb paste generously over all sides of the bison roast, pressing gently so it adheres well.
Tip: Don't skip this step—the herbs create a flavorful, aromatic crust.
- 4
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- 5
Sear the bison roast on all sides for 2-3 minutes per side until deeply browned, then transfer to a plate.
Tip: Searing develops a rich, caramelized exterior.
- 6
In the same skillet, add bell pepper strips and sauté for 3-4 minutes until they begin to soften and char slightly.
- 7
Whisk together balsamic vinegar, beef broth, and dijon mustard, then pour into the skillet with peppers.
- 8
Nestle the seared bison roast back into the skillet among the peppers and transfer to the preheated oven.
- 9
Roast for 18-22 minutes, uncovered, until a meat thermometer inserted into the thickest part reads 130-135°F for medium-rare.
Tip: Bison is leaner than beef, so avoid overcooking to prevent dryness.
- 10
Remove from oven and let the roast rest for 5 minutes before slicing. Serve with the roasted peppers and pan sauce spooned over top.
Tip: Resting allows juices to redistribute for maximum tenderness.
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