Preheat your oven to 375°F (190°C).

In a small bowl, combine the cracked cardamom, salt, and black pepper. Rub the bison rib roast with olive oil and then coat it with the cardamom mixture, ensuring an even layer.

In a large skillet over medium-high heat, add a splash of olive oil. Once hot, add the halved shallots, cut side down. Sear until they are charred and caramelized, about 4-5 minutes. Remove from the skillet and set aside.

Place the head of garlic in the skillet, cut side down, and roast for about 10 minutes until it’s golden and fragrant. Remove from heat and let it cool slightly before squeezing out the softened garlic cloves.

In a bowl, combine the softened butter, roasted garlic, chopped fresh herbs, lemon juice, and lemon zest. Mix until well combined. Set aside.

In a large roasting pan, place the bison rib roast and surround it with the charred shallots. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare or to your desired doneness.

Once the roast is done, remove it from the oven and tent it with foil. Let it rest for at least 15-20 minutes before slicing.

While the roast is resting, you can fire-roast the herb butter. Place dollops of the butter on a baking sheet and broil them in the oven for 2-3 minutes until just melted and starting to brown.

Slice the bison rib roast and serve it topped with the fire-roasted herb butter.