Humboldt Grassfed Beef Standing Rib Roast
- (3-rib, about 7 pounds), set at room temperature for 1 hour, tie with kitchen twine at both ends, twine running parallel to bone
- Salt
- Ground black pepper
Adjust oven rack to low position and heat oven to 215 degrees. Heat large roasting pan over two burners set at medium-high heat until hot. Place roast in pan and sear on all sides until nicely browned, 6 to 8 minutes.
Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper. Place roast in oven and roast until meat registers 130 degrees (for medium-rare) on instant-read thermometer, 3 to 3-1/2 hours.
Remove roast from oven and tent with foil. Let stand 20 to 30 minutes. Carve, and serve immediately.
Recipe courtesy of America's Test Kitchen.
COOKING TIPS for PRIME RIB
Buy your roast a week ahead of time and age in the refrigerator, however, a day or two of aging will help.
Sear your roast well. This will be the finished color. The prime rib will be cooked uniformly end to end whether you like it rare or well done. We won't cook it any other way.
CROSS RIB ROAST
- 3-5 pound Humboldt Grassfed Beef cross rib roast
- Garlic
- 2 tablespoon extra-virgin olive oil
- Salt
- Pepper
- 2 teaspoons of dried herbs
Preheat oven to 450. Make several slits in top of meat. Put a piece of garlic in each. Drizzle meat with oil. Sprinkle on salt, pepper and herbs (we use rosemary and thyme). Place in a heavy bottomed pan and put in oven.
After 15 minutes TURN THE TEMPERATURE DOWN to 350. Roast approximately 20 minutes per pound. Use a meat thermometer to be sure things are on target. [130 (rare) to 140 (medium)]. Remove from oven, tent and let stand about 25 minutes.
COOKING TIPS for CROSS RIB ROAST
The secret to serving this flavorful roast is to slice it thin regardless if you serve it hot or cold.
The Cross Rib is the cut between the shoulder and the rib. Not as expensive as a classic rib roast but not a tough bargain either (such as a rump or blade). Very thin slices of this roast, after it is cold, make an excellent sandwich or a great addition to your meat and cheese tray.
POT ROAST OF BEEF
- 3-4 pound Humboldt Grassfed Beef chuck roast
- 1 medium onion
- Salt
- Pepper
- Garlic powder
- 2 cups water or beef broth
Season meat, sear in heavy roaster on all sides. Cut onion in quarters and add to pan, add water or broth, cover and bake at 350 for approximately 2 hours.
COOKING TIPS for POT ROAST
Substitute red wine for some of the water or broth and add a bay leaf. Serve with your favorite winter vegetables.
GRILLED STEAKS WITH TOASTED GARLIC BUTTER
- 4 of your favorite Humboldt Grassfed Beef steaks
- salt
- pepper
- toasted garlic butter (recipe below)
- fresh parsley
Lightly brush steaks with oil (use canola or other light oil to keep your grass fed steaks moist). Salt and pepper both sides. Grill steaks to your preferred doneness - remember to start hot and finish slow. Tent and let stand for 5 minutes, drizzle with garlic butter, sprinkle with parsley, and serve.
Toasted Garlic Butter
In a small saucepan, cook 4 large (we used 10) unpeeled cloves of garlic 5 - 7 mins. until skins turn brown, turning occasionally. Remove from heat and cool. Peel garlic and put back in saucepan with 1/2 cup butter. Cook over low heat smashing garlic with a fork. Add 1 tsp of Worcestershire sauce, serve warm. Garlic butter can be made ahead of time and reheated.
