Happy Birthday Cowboss/Prime Rib Roast

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It is a weeklong birthday celebration at the ranch. We like to go all out for birthdays. Nothing better than to surprise the Cowboss with few unexpected, non-requested presents and of course great dinner or two or in this year's case.. three great dinners.

We had family over on Sunday to watch the game. Go Broncos! Well, they didn't win, but there is always next time. Our new smoker arrived a few weeks ago and since then the Cowboss have been producing culinary wonders. Smoked ham and chicken, pork green chili nachos, carrot cake, well you get the picture here. Nobody leaves the 3T Ranch hungry!

But the awaited meal was delivered on the actual birthday night. We have been saving the Prime Rib Roast for this special occasion. I was a little nervous, little intimidated and very excited. I sure didn't want to mess up this meal! I have read through at least 10 recipes, bought a new meat thermometer and finally went for it!

Our prime rib roasts are about 2 lbs, perfect size for the four of us, second helpings and steak and egg breakfast in the morning.

Prime Rib Roast

  • 3T Ranch prime rib roast bone in- 2lbs
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 5 garlic cloves - minced
  • 2 tablespoons of salt
  • 2 tablespoons of crushed peppercorns
  • 2 tablespoons of olive oil
  • Horseradish sauce:
    • 2 tablespoons of horseradish
    • 1&1/2 tablespoons of mayo
    • 2 dashes of Worcestershire sauce

Directions

  • Preheat oven to 500 degrees. Pour olive oil all over the roast and rub it like you mean it!
  • In a bowl put together chopped up rosemary, thyme, garlic, salt and peppercorns. I have used our small handy dandy mini food processor, but you an certainly chop it up as well. Mix it together and rub it all over the meat. Press the mixture into the meat.
  • Put the roast onto a rack in a roasting pan and cook it at 500 degrees for about 15 minutes. This will give the meat a nice crust.
  • Lower the temperature to 250 degrees and cook the meat for another hour or until the thermometer is about 140 degrees.
  • Our beef is grass fed/grass finished, therefore, very lean. The cooking method should always be low and slow!
  • Let the meat rest for about 10 minutes and make sure to cover it with foil. You don't want the tasty juices to run all over your cutting board.
  • I have served this culinary wonder with popovers and wild rice.
  • Mix the horseradish sauce and serve!

I would say, I made my guys pretty happy. After all, the prime rib was really easy to make. Happy Birthday Cowboss!

P.S. Whiskey tasting dinner is coming up on Thursday. Not a bad week for the birthday boy! Stay tuned for whiskey finger licking recipes!

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Mexican Quiche

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This recipe came from my good friend Liz and it will be one of our staples for sure! It makes two 9” pie crusts. Make basic taco meat 1lb. Follow recipe on McCormick’s taco packet. I have added chopped onion, 5 garlic cloves and fresh cilantro. Evenly divide the meat into the pie crusts. Mix together ½ cup of cream or milk, ¾ cup of salsa, salt, pepper, ½ cup of Mexican Four Cheese Blend and 6 large eggs. Evenly distribute over the meat in the pie crusts. Bake in 350 oven for about 40-50 minutes. Serve with a nice side salad. The cowboss said that cowboys don’t eat quiche, but he changed his mind after this recipe. It was a hit!


Perfect Pot Roast by The Pioneer Woman

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INGREDIENTS
  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cups To 3 Cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste
INSTRUCTIONS - (3T Ranch Tip - use a crockpot instead)!

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


Cheeseburger Gnocchi

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This is our new favorite recipe. I have used a bigger can of tomatoes and didn't use the cream and the broth. Make sure your gnocchi have a nice brown toasted color. We have used our 3T ground beef, but you can also use chorizo or hot Italian sausage. Enjoy!
Ingredients
  • 1 tablespoon butter
  • 1 (16 oz) package potato gnocchi
  • ½ lb lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon mustard powder (optional)
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1 cup beef broth (or water)
  • ¼ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup thinly sliced scallions
Instructions
  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
  2. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
  3. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
  4. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! :)

Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-gnocchi.html#ixzz3mOFPpwD1
Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-gnocchi.html#lkkJOTaeCw4T7lru.99


3T Ranch Meatballs

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Hungry for some comfort food? 3T Ranch Meatballs are easy, fast and tasty!
You will need:
Meatballs: 1 pound grass fed/grass finished ground beef, 1 egg, ½ cup garlic breadcrumbs, 2 tablespoons chopped fresh parsley, good dash of garlic and pepper seasoning, salt and pepper, 1 chopped sweet onion, 1 chopped jalapeno, ½ chopped red bell pepper.
Sauce: 1 jar of your favorite marinara sauce, 4-5 chopped cloves of garlic (the more the better for our family), 5 chopped basil leaves, salt & pepper. 

Mix all of your meatballs ingredients, onion and peppers need to be sautéed. I use one of my smallest ice cream scoops to make my meatballs the same size. I also preheat my cast iron skillet with about 2 tablespoons of oil. All of your meatballs should be nicely brown in about 8 minutes, make sure you turn them, so they have a crunchy crust all over them. Your meatballs will not be fully cooked at this point, they will need to finish up in the tasty sauce. Take all of your meatballs out of the skillet, pour your marinara in along with the basil and garlic, salt and pepper to taste. Stir for about 2 minutes and put the meatballs into the sauce. Turn your heat on low, put a lid on and let it simmer for about 10 minutes. During the 10 minutes, turn the meatballs twice. I serve the meatballs on a toasted bun with melted mozzarella on the top. We had a lot of green beans this year, so I try to sneak some veggies to my cowboys. Gotta eat healthy! Enjoy!