Roasted Bison with Tomato and Herb Crust
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite ways to prepare bison, and honestly, it comes together faster than you'd think. The lean, nutrient rich meat takes beautifully to a savory tomato and herb crust that keeps everything moist and flavorful. I love that bison is packed with protein and omega 3 fatty acids, making this a dish that tastes indulgent but actually nourishes your body. The whole meal comes together in just over an hour, making it perfect for a weeknight dinner that feels special without demanding hours in the kitchen. Fresh rosemary and thyme do most of the heavy lifting here, so you don't need a complicated ingredient list to create something truly delicious.
Ella x
Ingredients
- 1 kgbison ribeye roast(trimmed of excess fat)
- 4roma tomatoes(diced)
- 3 sprigsfresh rosemary(chopped)
- 4garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 2 sprigsfresh thyme
- 1shallot(minced)
- 118 mldry white wine
- 118 mlbeef broth
Detail level
Instructions
- 1
Remove bison roast from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C).
Tip: Room temperature meat ensures even cooking throughout the roast.
- 2
Pat the bison roast dry with paper towels. Season generously all over with sea salt and cracked black pepper.
Tip: Dry meat develops a better crust when seared.
- 3
Heat 2 tablespoons olive oil in a large oven-safe skillet over high heat. Sear the bison roast for 3-4 minutes per side until a golden-brown crust forms. Transfer to a plate.
Tip: Don't move the roast while searing; let it develop color undisturbed.
- 4
In the same skillet, add remaining olive oil and sauté minced shallot and garlic for 1 minute until fragrant. Add diced tomatoes, chopped rosemary, and fresh thyme, cooking for 2 minutes.
Tip: The tomato mixture creates a flavorful bed for the roast.
- 5
Deglaze the pan with white wine, scraping up browned bits with a wooden spoon. Add beef broth and balsamic vinegar, stirring to combine.
Tip: Deglazing captures all the caramelized flavors from searing.
- 6
Roast for 25-30 minutes for medium-rare (internal temperature of 130-135°F at the thickest point). Remove from oven and let rest for 10 minutes before slicing.
Tip: Position the roast so the tomato crust covers the top.
- 7
Slice the roast against the grain into 0.5-inch thick pieces. Spoon the pan sauce and tomato mixture over the sliced bison and serve immediately.
Tip: Resting the meat allows juices to redistribute, keeping it tender.
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