Holiday Grassfed Prime Rib Feast
By Stanley A. Fishman, Author of Tender Grassfed Meat
Celebrating an important holiday with a special feast is one of the oldest of human traditions. Grassfed prime rib is a noble cut of meat that is fit to be the centerpiece of any holiday dinner. Of course, any feast needs its side dishes. Prime Roast Potatoes and Red and Green Cabbage go perfectly with tender, flavorful prime rib.
This recipe is for grassfed and grass-finished prime rib only. Grassfed and grass-finished meat is a totally different product than factory meat, or any grain-fed meat. It is denser, much less watery, and much more flavorful. Grassfed and grass-finished meat must be cooked differently than other meat, because it is so different.
The traditional flavors we use with this roast really bring out and enhance the deep beefy flavor of this king of roasts.
You can use a 2, 3, or 4-rib roast, depending on how many people you’re going to feed. The roast we used was from U.S. Wellness Meats.
Holiday Prime Rib with Parsley, Sage, Rosemary, and Thyme
Many people think of turkey as the centerpiece of a holiday feast. But for me, nothing can equal a magnificent grassfed prime rib roast, sitting majestically on the carving board, supported by its built-in rack of delicious flavor-giving bones, crowned by its crisp, nourishing fat glistening with delicious juices.
Parsley, sage, rosemary, and thyme is not just the name of a song, but also a magnificent flavor combination that really enhances the taste of this regal cut of beef.
Placing the herbs on the fat instead of the meat may seem unusual. However, this is an old technique that results in magnificent flavor, as the melting fat carries some of the herbal flavors into the meat when it bastes the roast during the cooking process.
You can make this roast in several different sizes, depending on how many people you have to feed. If you are making a 2-rib roast, use the smallest recommended amount of ingredients; if you are making a 3-rib roast, use the middle amount of ingredients; or if you are making a 4-rib roast, use the largest amount of ingredients. Whatever you do, be sure to have plenty of meat.
This roast is perfect for any feast.
Serves 4 to 8
1 (2, or 3, or 4 rib) grassfed standing rib roast, with fat cap
2, or 3, or 4 tablespoons unfiltered organic extra virgin olive oil
2, or 3, or 4 cloves organic garlic, crushed
2, or 3, or 4 sprigs organic Italian parsley
6, or 9, or 12 organic sage leaves
1, or 1½, or 2 sprigs organic rosemary
2, or 3, or 4 sprigs organic thyme
1, or 1½, or 2 teaspoons freshly ground organic pepper
Beef tallow, pastured butter, or extra virgin olive oil to grease the roasting pan
1, or 1½, or 2 teaspoons coarse unrefined sea salt, crushed
1. At least 1 hour before cooking, rub the unfiltered olive oil all over the meat. Press the crushed garlic into each meat side of the roast. Let rest at room temperature for at least 1 hour. If you are making the Prime Roast Potatoes, peel, parboil, and cut them as discussed in that recipe.
2. Remove the leaves of the herbs from the stems and crush the leaves together. Chop the crushed leaves. Combine the leaves with the pepper. Place the mixture on top of the roast, and spread directly on the fat cap. Remove the garlic from the meaty part of the roast and place that also on the fat cap. Preheat the oven to 425 degrees.
3. Grease a large roasting pan with beef tallow, or butter, or extra virgin olive oil. Sprinkle the salt over all sides of the meat and fat. Place the roast in the center of the pan, bone side down. Surround the roast with the potatoes.
4. Put the pan in the preheated oven and cook for 15 minutes.
5. Remove the pan from the oven, turn over the potatoes, and baste the roast with the drippings. Return the pan to the oven and cook for another 15 minutes.
6. Remove the pan from the oven, turn over the potatoes, and baste the roast with the drippings. Return the pan to the oven and turn the heat down to 250 degrees. Start checking for doneness after 30 minutes. Continue to check at 10 minute intervals. While the larger size roasts will probably take longer than the 2-rib roast, this is not necessarily true since the diameter and shape of the roast are more important than the weight.
Prime Roast Potatoes
These potatoes go perfectly with the Holiday Prime Rib. They are cooked in the same pan at the same time, and soak up the magnificent unique flavor that can only be from prime rib fat, with the subtle flavor provided by the herbs.
Parboiling the potatoes may seem unusual, but trust me, the parboiling really opens up the potatoes to the wonderful flavors of the roasting meat and fat, and gives you crusty on the outside, soft on the inside potatoes that are in a class by themselves. The parboiling is an extra step, but well worth it.
Some people are reluctant to eat potatoes because of their high glycemic index. Traditional people solved that problem the same way I do. They always cooked and served the potatoes with plenty of good saturated animal fat from grassfed animals.
I’m not going to say how many people this recipe serves, because you can’t make too many of these potatoes.
6 to 8 medium organic potatoes, peeled
(The rest of the ingredients are part of the Holiday Prime Rib recipe)
1. Place the peeled potatoes in a pot large enough to hold them, and add enough filtered water to just barely cover the potatoes. Bring the pot to a boil over high heat. Then turn the heat to low, and simmer for 10 minutes.
2. Carefully remove the potatoes from the pot and let them cool on a plate. When the potatoes have cooled down somewhat, cut them into 1-inch thick circles.
3. At this point, just follow the recipe for Holiday Prime Rib, which includes instructions for finishing the potatoes.
Red and Green Cabbage
Cabbage is one of the most cherished winter vegetables, especially in Europe. Both red and green cabbage have been valued for their nutritional qualities and wonderful taste when properly cooked. There are literally hundreds of traditional recipes featuring either red or green cabbage. For some reason, these two different cabbages are almost never combined in the same recipe. Since red and green are associated with Christmas, I decided to try combining them. Red and yellow onions are also widely eaten in Europe, but almost never combined. I decided to add them too. Since I love all of these vegetables, the risk was small.
There’s a tradition in Germany of always balancing meat with some freshly cooked vegetables. This provides balance to the meal.
This dish not only balances the prime rib, but is absolutely delicious. I had hoped that the cooked result would look red and green, but it turns out looking purple. Nevertheless, this purple concoction is wonderful, both in nutrition and taste.
Serves 4 as a side dish
½ small organic red cabbage, coarsely chopped
½ small organic green cabbage, coarsely chopped
1 large organic red onion, sliced
1 large organic yellow onion, sliced
5 tablespoons pastured butter
1. Place the butter in a large cast iron frying pan over medium heat. When the butter is hot and bubbly, add the sliced onions. Sauté the onions for about 2 minutes, then add the cabbage. Don’t worry if the cabbage seems to overflow the pan, it will shrink with cooking.
2. Cook for another 5 minutes, stirring occasionally to make sure that the vegetables are well mixed and coated with the butter.
3. Turn the heat to low and continue to cook for another 20 minutes, stirring occasionally. The dish will be ready when the vegetables have shrunk, and are caramelized into a wonderful purple medley.
Stan Fishman is the author of Tender Grassfed Meat. His book describes in detail how to cook grassfed beef, grassfed bison, and grassfed lamb. The book follows the nutritional principles of Dr. Weston A. Price, and uses only the best natural ingredients. The book can be purchased through Amazon.com.
This post is part of the Real Food Wednesday blog carnival, hosted this week by Kelly the Kitchen Kop. Check out her blog for more tasty ideas!
To find grassfed meat, see the Hartke is Online.com Resources page.
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