A large buffalo roast is seasoned, slow-roasted, and finished with a bourbon-molasses glaze for a sweet and savory crust. Served with optional chile butter.
2 ½ ounces dried whole chiles, stemmed, seeded, and flattened
1 tablespoon cumin seeds
1 tablespoon coriander seeds
(1 tablespoon black peppercorns)
1 tablespoon dried oregano, preferably Mexican
(1 tablespoon garlic powder)
(1 tablespoon onion powder)
Sub-recipe steps
Toast on the stovetop or in the oven: 2 ½ ounces dried whole chiles, stemmed, seeded, and flattened
Let cool and set aside. Toast until fragrant and browned in a dry skillet over medium heat: 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; (1 tablespoon black peppercorns)
Transfer to a bowl. Once cool, crush the chiles and add them along with the spices to a spice grinder or mortar and pestle. Add: 1 tablespoon dried oregano, preferably Mexican
Grind the ingredients into a fine powder. If using as a condiment, grind in: (1 tablespoon garlic powder); (1 tablespoon onion powder)
Prepare version I, substituting ½ cup ancho, chipotle, or other pure ground chile powder for the whole chiles and 1 tablespoon each ground cumin, ground coriander, and black pepper (if using) for the whole spices.
1 cup light molasses, maple syrup, sorghum syrup, or honey, or a combination
1 tablespoon Worcestershire sauce
(1 tablespoon Dijon mustard)
One 3-inch-long strip orange zest, removed with a vegetable peeler
¼ teaspoon ground cloves or allspice
1 bay leaf
Sub-recipe steps
Combine in a small saucepan: 1 cup bourbon; 1 cup light molasses, maple syrup, sorghum syrup, or honey, or a combination; 1 tablespoon Worcestershire sauce; (1 tablespoon Dijon mustard); One 3-inch-long strip orange zest, removed with a vegetable peeler; ¼ teaspoon ground cloves or allspice; 1 bay leaf
Simmer over medium heat until the mixture has reduced by half and coats the back of a spoon, about 15 minutes. Remove the orange zest and bay leaf before using.
2 tablespoons minced cilantro, parsley, or a combination
1 ½ tablespoons chipotle, ancho, or Urfa chile powder
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground cumin
Salt and black pepper to taste
Sub-recipe steps
Heat in a small skillet over medium heat: 2 tablespoons olive oil
Add and cook, stirring, until softened: ½ cup minced shallots or green onions; 4 garlic cloves, finely chopped
Transfer to a small bowl and let cool. Stir in: 4 tablespoons (½ stick) butter, softened; 2 tablespoons minced cilantro, parsley, or a combination; 1 ½ tablespoons chipotle, ancho, or Urfa chile powder; 1 tablespoon lemon juice; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; Salt and black pepper to taste
Use immediately or roll, chill, and store as directed.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
One 7- to 9-pound boneless buffalo rib or top sirloin roast
1 ½ tablespoons salt
1 1 tablespoon black pepper or 1 ½ tablespoons Chili Powder
1 Bourbon-Molasses Glaze
1 (Chile Butter)
Let's Cook
Step 1.
Trim all but a ¼-inch thickness of fat from: One 7- to 9-pound boneless buffalo rib or top sirloin roast
Step 2.
Season all over with: 1 ½ tablespoons salt; 1 tablespoon black pepper or 1 ½ tablespoons Chili Powder
Step 3.
If desired, tie securely every 2 inches so that the roast holds its shape. Place fat side up on a rack in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days.
Step 4.
When ready to cook, set the roast out at room temperature and preheat the oven to 250°F. Place the pan in the oven and roast until a thermometer inserted in the center of the thickest part registers 120° to 130°F for rare to medium-rare, 1 ¼ to 2 hours. As the roast cooks, prepare: Bourbon-Molasses Glaze
Step 5.
Remove from the oven and let rest uncovered for 30 minutes (the temperature will continue to rise 5 to 10 degrees during this time). Meanwhile, set the oven to 500°F.
Step 6.
Once the meat has rested, brush it all over with the glaze, return to the oven, and roast for 5 minutes. Take the roast out, glaze it again, and cook until nicely browned, about 5 minutes more. Slice the roast and, if desired, top each slice with a generous dollop of: (Chile Butter)
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