We're considering roasting a Buffalo Rib Roast for a bunch of friends but have no idea how it will turn out. How does this meat compare (assuming it's cooked medium rare) to something like a Beef Sirloin Roast? Are there other meats that are particularly similar? Will it be succulent or dry out? How does the flavor profile compare with beef? Is it particularly gamey?
I can't help but think this will be a winner. Buffalo tastes very similar to beef, but has a richer flavor, almost (but not exactly) like what you get when you dry age a steak.
Buffalo is much leaner, obviously, but I honestly don't think that will make much of a difference in a rib roast. If it were a Chuck or brisket cut, I might feel differently, but a rib roast should not give you any problems, given that you are only roasting it for 1.5-2 hours.
Take it for what it's worth (not much, because it's a totally different cut of meat) -- I had a braised buffalo short rib at Ted's Montana Grill, and it was surprisingly excellent. It was very tender, but was so much more flavorful than a beef short rib.