The rib primal yields bison’s most prized steaks — the ribeye and prime rib. Even here bison is leaner than beef, so cook it hot and fast and pull it early.
Where Bison Rib Comes From
The rib sits along the upper back, between the chuck and the loin.
Popular Cuts from Bison Rib
- Ribeye steak
- Prime rib (rib roast)
- Back ribs
How to Cook Bison Rib
- Grill hot and fast
- Reverse sear thick steaks and roasts
- Pan-sear in cast iron
- Pull at 125–130°F for medium-rare
Bison rib is part of the bison primals. Find a ranch selling bison direct near you.
Frequently Asked Questions
How do you cook a bison ribeye?
Grill or pan-sear it hot and fast, and pull it at 125–130°F for medium-rare. Bison ribeye is leaner than beef, so it overcooks quickly.
Is bison ribeye better than beef ribeye?
It is a matter of taste — bison is leaner with a cleaner, slightly sweet flavor, while beef ribeye is richer and more marbled.
What temperature should bison steak be cooked to?
Aim for rare to medium-rare, about 125–135°F. Past medium, bison’s low fat makes it dry and tough.