OK now, do you really think I cooked Buffalo Prime Rib? Unless you live next to a buffalo farm, your chances of getting anything more than ground buffalo burger in New England are very slim indeed.
Epicurious at least provides the contact info for some buffalo purveyors, which the cookbook doesn't, leaving you free to make the butcher laugh when you ask if they carry such a product. I'll save you some embarrassment by printing it here:
Wild Idea Buffalo Company 866-658-6137
Jackson Hole Buffalo Meat Company 800-543-6328
Arrowhead Buffalo Meats 877-283-2969
D'Artagnan 800-327-8246
Butchers do, however, carry beef standing rib roast (which the recipe allows can be substituted) and my butcher kindly cut the ribs out and rolled them in with the meat--the idea being that when the whole thing is cooked you just unroll them and voila! the meat is ready to be sliced without the bother of wrestling with the ribs.Which leads one to wonder why the heck you need the ribs in the first place, but maybe it has something to do with temp control, or fat, or something. I don't know. I do know people like to EAT the ribs, so maybe it's along the same lines as cooking a whole turkey so you can use the carcass.
Anyway, the prime rib was a big hit, delicious everyone called it. I wasn't too keen on the orange balsamic glaze, but I'm not a fan of sweet in my savory--the diners didn't seem to have a problem with it at all.
I also made Forty Naked Women Corn, which was wildly popular with everyone except Dr. S., who said that not only would he leave it for forty naked women, he would leave it for even just corn with butter and salt.
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