Reverse Seared Venison Rib Roast

Bone-in Wild Game Rib Roast 

Ingredients: 

1-2 bone in rib roasts, trimmed 

1 cup low sodium soy sauce 

1 cup Worcestershire sauce 

5 whole basil leaves 

1 tsp cracked pepper 

1/2 cup sun dried tomatoes with oil 

7 cloves garlic, smashed 

1/2 red onion, rough sliced 

1 tsp smoked paprika 

Directions: 

1. In shallow dish or ziplock bag add all ingredients and mix
2. Add rib roasts and cover or seal bag
3. Place in fridge for 12-18 hours 
4. Heat Traeger to 250 degrees, place roasts bone side down and cook 20 minutes
5. Remove roasts and set aside, heat Traeger to 450 degrees 
6. Add roasts back to Traeger bone side up, cook 5-7 minutes 
7. Flip and cook another 5 minutes 
8. Remove roasts and allow to rest 5-10 minutes 
9. Slice and fight off everyone else as you enjoy as many slices as you can grab. 

From Field To Plate 

Jeremiah Doughty