• prep: 40 min
• cook: 0 hr
• total: 40 min

servings:

Buffalo meat can be very red, even when cooked to medium-rare. Don't be alarmed — this is a naturally occurring phenomenon that has to do with the animal's diet and how little fat is marbled through the muscle. While testing this recipe, we learned that buffalo meat varies in quality; the purveyors whose meat we like best are Wild Idea Buffalo Company (866-658-6137; wildideabuffalo.com), Jackson Hole Buffalo Meat Company (800-543-6328; jhbuffalomeat.com), Arrowhead Buffalo Meats (877-283-2969; arrowheadsteaks.com), and D'Artagnan (800-327-8246; dartagnan.com). Before you begin roasting your buffalo, roughly calculate the total roasting time: Plan on about 16 minutes per pound once the oven temperature is reduced to 350°F (20 minutes per pound for beef), but start checking the temperature of either type of roast about 30 minutes before you think it will be done. Active time: 40 min Start to finish: 5 1/4 hr (4 3/4 hr for beef)

• 1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour)
• 4 1/2 to 5 cups water
• Orange balsamic glaze
• 2/3 cup dry red wine
• 1/4 cup Madeira (preferably Sercial)
• 1 1/2 cups beef broth
• a V-rack for roasting; a meat or instant-read thermometer

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