Directions

1. Preheat the oven to 350F.
2. Prepare the Bison French Rack. Pat meat dry with paper towels and season all over with kosher salt and black pepper.
3. Prepare garlic herb rub for Bison French Rack. In a small bowl, combine 3 tablespoons of the olive oil, 6 garlic cloves, parsley, thyme, and sage.
4. Sear the Bison French Rack. In a heavy bottomed skillet, heat the remaining tablespoon of oil over high heat. Once the oil is glistening, add the french rack, ribs facing up. Brown for 4-5 minutes and then turn and cook the other side for another 4-5 minutes. Transfer to a baking sheet.
5. Add the herb garlic rub. Brush the entire rack with the herb garlic rub.
6. Roast the Bison French Rack. Roast the rack for 60-80 minutes or until the temperature reaches 120F (for rare). Use a meat thermometer like the Meater Plus Wireless thermometer for the most accurate results.
7. While the Bison French Rack is roasting, prepare the merlot wine fig reduction. In a small pot add the wine, fresh figs, balsamic vinegar, brown sugar, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for about 20 minutes until the liquid has reduced by about half. Then remove from the heat and add in the butter.
8. Rest the meat. Cover with foil and rest for a full 15 minutes. This step is crucial as it redistributes the juices evenly throughout the meat and brings the meat to the right temperature. The meat will gain up to 10 degrees while resting.
9. Serve sliced or whole with merlot wine fig reduction on the side to drizzle on top or dip the meat in. Enjoy!