Rump Roast European Goulash (Czech Gulas)
Gulas is a traditional dish in the Czech Republic. Every pub or restaurant that you go to has their own unique version. Often is is served with "Knedliky" (bread dumplings) or freshly baked bread along with their amazing beer! (Which by the way, you can purchase in the U.S. as well, most of the liquor stores will carry Pilsner Urquell, Budvar or Staropramen).
Last year, I was lucky enough to take a quick trip to the Czech Republic and meet up with my family, visit beautiful castles, cathedrals, eat gulas and as you can see from the photos, I have enjoyed their amazing beer as well. A visit to the Czech Republic should be on your bucket list!
When I got home, I had to recreate gulas for my family and it has been added to our dinner rotation list. The bread dumplings are little bit hard to make, so we substitute with sautéed gnocchi. There are a couple of Czech restaurants in the Denver area and they do sell already made bread dumplings.
I hope you will try this recipe and also visit Prague along other beautiful cities and towns in the Czech Republic.
Ingredients:
- 3T Ranch Rump Roast (about 3-4 lbs), cut up into one inch cubes or stew meat
- 1 tablespoon of Hungarian paprika (see note)
- 1/2 tablespoon of salt, pepper, cumin, oregano, chili powder, garlic powder, onion powder
- 3 tablespoons of corn starch
- 32 oz of beef stock (you can also do 1/2 beef stock & 1/2 Czech beer)
- 1 onion - thinly sliced
- 1 green pepper - thinly sliced
- 3 garlic cloves - minced
- 1 heaping tablespoon of tomato paste
- 2-3 tablespoons of canola oil
Directions:
- Cut up your rump roast. Pat dry with paper towel.
- Mix the spices except paprika with corn starch. (You will be adding paprika once the beef cubes are sautéed as adding the paprika too early can make the dish bitter).
- Drench the beef in the spice and corn starch mixture. Shake off excess.
- Turn the instantpot on the sautéed mode and brown your meat in one tablespoon of oil . At this point, you don't want to cook the meat, just give it a nice color. Maybe 30 seconds on each side. Don't overcrowd your pot, brown the meat in batches.
- Take our the meat out, pour in another tablespoon of oil and saute the onion and pepper until translucent, put in minced garlic and cook for another 30 seconds. Turn off your saute mode on the instantpot.
- Put the meat back along with the veggies and stir in one tablespoon of tomato paste and 1 tablespoon of paprika. Stir only for 30 seconds.
- Pour in beef stock or 1/2 beef stock 1/2 Czech beer liquid combo, stir to combine the beef, the veggies and the liquid.
- Close and seal the instanpot lid and set manual pressure for 30 minutes, natural release.
- Once the beef is cooked, you can thicken the sauce (if desired) with 2 tablespoons of cornstarch and 1/2 cup of the sauce. Pour back in the sauce to thicken. I typically do that while the instantpot is on the saute mode for a couple of minutes or until the sauce thickens.
- I like to serve gulas with gnocchi. Use a large cast iron skillet, heat it up and put in two tablespoons of grassfed butter along with gnocchi. This way, the pasta will have a nice crunch, yet soft in the middle. Cook and stir for about 10 minutes.
And as they say in the Czech Republic - Dobrou Chut - Bon Appetit
Summer Family BBQ Beef Roast
We love our summer Saturday dinners with family and friends. We have recently hosted Luke's Karissa and her mom for a tasty dinner at the 3T. If you think beef roast is only good on cold snowy days, think again! Our BBQ Beef Roast was a hit and we had no leftovers. Nothing makes me more happy than people going for second serving of food!
Karissa has been helping on the 3T all summer long. We are so glad Luke found a match that is not afraid of hard work during our hot summer days. They have fixed many miles of fence together, helped with branding and sorting calves, played with our two little people, so the ranch mom can get some work done.. But don't worry, they also had plenty of times for riding the horses and relaxing!
We have sure enjoyed our summer dinner and I thought I would share these recipes with you as they were easy, tasty, but most importantly I didn't spend all day in the kitchen!
BBQ Beef Roast
Ingredients:
- 3T Ranch roast - I have used brisket, but you can also use Chuck, Tri-Tip, Sirloin Tip, Eye of the Round, Round roasts or Round steaks
- our roasts are typically 3-4 lbs
- 1 cup of your favorite BBQ sauce
- we like Sweet Baby Ray's
- 1 cup of Coke
- do not use diet
- 1 tablespoon of Chipotle in Adobe Sauce
- use just the sauce, not the peppers
- you can also use Chipotle Sauce
- 1/8 cup of Weber Chicago Seasoning
- 1 red onion - thinly sliced
Directions:
- For this recipe, I used InstantPot to save time!
- Cut the roast in quarters, it cooks more evenly and faster.
- Sprinkle 1/8 of a cup of Weber Chicago Seasoning all over the roast.
- Mix BBQ sauce, Coke and Chipotle Sauce.
- Put the roast and onion in the InstantPot and pour over your liquid mixture.
- Lock the lid and move the pressure valve to sealing and set your InstantPot on Manual "High" for 60 minutes.
- When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to venting.
- If you are using round steaks, your cooking time will be only 45 minutes, release naturally for 15 minutes.
- At this point I check on the beef to see, if it needs additional cooking. Brisket and Round Roast will need additional 15 minutes on Manual "High". Again, release naturally for 15 minutes. Other roasts should need only 60 minutes depending on the size of your roast.
- Take out the beef roast, trim any fat and shred the beef into bite-size pieces.
- Put your shredded beef back into the InstantPot, so it can soak up all of the delicious sauce. I typically, turn on the saute mode (no lid) and cook it for additional 5 minutes to heat through the beef.
- Now it is ready to serve!
Orzo Pesto Summer Salad
Ingredients:
- 16 oz Dellalo Orzo - use only 2/3 of the box
- 1/8 cup of homemade or store bought pesto
- 1 small yellow squash - cut up
- 1/2 cup of Queso Fresco - crumbled
- Handful of cherry tomatoes
Directions:
- Cook orzo per box directions.
- Saute yellow squash. (Sauted red onion would be also good in this recipe).
- Cut up your tomatoes, crumble your cheese.
- Put orzo in a big bowl, stir in pesto, cheese and veggies.
- Keep it in the fridge until you are ready to serve.
Jalapeno Cheddar Corn Muffins
Ingredients:
- 2x Jiffy Corn Muffin Mix
- 2/3 cup of milk
- 2 eggs
- 2/3 cup of Cheddar
- 1/8 cup of chopped pickled jalapeno
Bake per directions on the box.
Karissa's Out of This World Brownies
Here is a link to the recipe:
https://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-butter-brownies-8830400
We had a wonderful evening, we hope you will try some of our recipes!
3T Beef Roast Leftovers - Roast Pockets
Well, we are on a week three on being at home and still adjusting to the always changing COVID-19 regulations and recommendations. We are typically home/ranch bodies end of March and April anyways, as it is a calving season for us and the Cowboss has to check on the mamas and the calves many times a day, but we do miss seeing our friends and family.
Calving season is a big deal on our ranch, we are very dedicated to make sure all of our mamas and calves have the best care. A good calving season will ensure that in two years, we will have enough animals to sell. Yep! This year's calving season effects our business in two years! Some days can be long and turn into evenings when a mama cow is in distress. I'm thankful that Scott is a season calf delivery cowboy and most of our births are pretty uneventful! We are expecting 60 calves this year and so far we have 15 little farts running around!
Since, our schools have been canceled, we have taken the opportunity to incorporate calving season into homeschooling. Even our little guy, Junior, who is 3, is now counting to 15 as he loves checking on the calves every morning and making sure they are all accounted for! Allie is very curious about the circle of life and how animals grow. (Future vet in the family?! It sure would be useful)! And our oldest, the Top Ranch Hand has been helping out with feeding the animals and fixing fence. Fixing fence is a never ending project, the good thing is that you really get to see every corner of the ranch pastures. He is learning that money is easily spent, but you have to do a good job at work to earn it.
I have been contributing to a smooth calving season in the kitchen. The cowboys are always hungry, especially after cold long day. Since, we are bound to be at home at least until the end of April, I have been trying and creating new recipes. Our grocery store has been out of stock for certain items, so I have been forced to improvise and really use up our supplies in the pantry, fridge and freezer. Nothing goes to waste.
We are big fans of beef roasts and last week I have made BBQ Pulled Beef for dinner, which was a hit. The next day, I wanted to make sandwiches for lunch for my crew, but the store was out of cold cuts and so I came up with beef roast leftover pockets. BBQ pulled beef leftovers were the perfect substitution. It was warm, easy and a crowd pleaser. You can use any kind of beef roast leftovers, this recipe is versatile. Scott teased me that the plate had a salad with a balsamic glaze.. We really are a Ranch Dressing family! ;)
Ingredients:
- 10 frozen dinner rolls (Rhodes)
- 1 egg, 1 tablespoon water for egg wash
Filling:
- 2 cups leftover beef roast - shredded and liquid drained
- 1 cup shredded Cheddar
- 20 pickled jalapeño slices
Directions:
- Put frozen rolls onto a baking sheet. Cover with a kitchen towel and let it thaw and rise for 2 hours. Don't go more than 2 hours the dough will be harder to work with.
- Preheat the oven to 400 degrees.
- Roll out each dinner roll into a thin circle.
- Put 1 tablespoon of shredded beef in the center and top it with 1 scant tablespoon of cheddar and top with two jalapeño slices.
- Mix 1 egg and 1 tablespoon of water in a small bowl.
- Brush egg wash around the edges of the dough.
- Fold over the dough and press edges together with a fork. (It is important that you drain the liquid from your roast or the pocket will not seal correctly).
- Put pockets on silicon or parchment lined baking sheet and brush the tops with the egg wash.
- Bake for 10 to 12 minutes.
I like to serve these beef roast leftover pockets warm with a fresh salad and yes, Ranch Dressing!
Are you an Instapot user yet? This is my "go to" gadget these days. I use it at least three times a week. It saves time, but I really like how it cooks the beef. All of the beef cuts are nice and tender in a nick of time.
It seems like we went from summer to winter this year in one day. We are finishing up a few ranch projects before the Cowboss and the Top Ranch Hand bring the cows home. The cows have been enjoying the summer pastures and around Thanksgiving, we bring everyone home. During the winter we feed hay and yes.. even on those snowy cold days when schools and business are closed.. we venture outside to feed our herd. Then, spring rolls around and we keep a tight watch on the mama cows to make sure that we have healthy calves and healthy mamas. In early May, we load up the mamas, calves, yearlings and take them again to our summer pastures. The bulls have to wait until June 19th. Cows are pregnant for 9 months and by releasing the bulls on June 19th, we make sure that we don't have any winter calves. That's how the cycle goes on our ranch.
The Mexican Street Tacos are perfect for a busy night. You can get the dish prepped in less than 5 minutes and let it cook while you finish up your chores or homework or like us, finish setting up concrete forms.
Ingredients:
- 3-4 lb round roast or 1-2 round steaks (depending on size)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1/2 onion - sliced
- 1 red pepper - sliced
- 1 can (10 oz.) whole green chile peppers (no liquid)
- 1 can (7.76 oz.) La Costena Chipotle Salsa (you can find it by the enchilada sauces at the grocery store)
- 1 cup of water
- 1 bunch of cilantro
Directions:
- If you are using a round roast, quarter the roast, this will ensure that your roast will be tender and cook faster.
- If you are using round steaks, just put the cuts into the instapot.
- Beef is in the instapot, now salt, pepper, onion, green chile and red peppers go in.
- Pour Chipotle salsa over the meat.
- Pour 1 cup of water around the beef. You want the Chipotle salsa to say on top of the meat.
- Seal per instapot instructions and cook for 60 minutes on the "meat/stew" setting for round roast and 45 minutes for round steaks.
- When cooking is complete use slow release.
- Shred the beef and the green chile peppers and put back in the instapot, so the beef can absorb the tasty sauce!
- Serve with tortilla, shredded cheese, chopped up cilantro and rice.
Beef Tacos for Busy Summer Nights
Are your summer days packed with activities and dinner becomes a big headache? The 3T crew is busy with ranch construction projects, fixing fences, transporting cattle to summer pastures and the kids have their own summer activities. Plus, we have decided to get not one, but two puppies.. I know, who does that? Their parents are great cattle working dogs and we could always use help to work our cows. So, I don't know about you, but by dinnertime, I'm pretty tired.
Here is an easy summer recipe, so you can enjoy dinner on your deck or patio. Nobody wants to spend a couple of hours making dinner. Even better.. The InstaPot or CrockPot will do the cooking for you in this recipe, so you can enjoy a Margarita while dinner is cooking on its own!
Ingredients:
- 3 lbs 3T Ranch Beef Roast (you can also use flank or skirt steak)
- 1 tablespoon dry oregano
- 1 tablespoon salt
- 1/2 tablespoon ground pepper
- 1 diced medium sweet onion
- 1 diced bell pepper
- 1/4 cup canola oil
- 4 chopped garlic cloves
- 1 can (7.76 oz) LaCostena Chipotle Sauce or Chile in Adobo Sauce (if using Chile in Adobo Sauce - use two peppers and scrape out the seeds, then use all of the sauce from the can and discard the rest of the peppers It would be too spicy to use all of the peppers).
- 1 cup beef broth (2 cups of beef broth for CrockPot version)
Directions for InstaPot: Preferred 3T method
- Cut up your roast into bigger chunks. (I think the beef cooks better vs just putting in the whole roast).
- Set your InstaPot on "sear" and pour in 1/4 cup of canola oil.
- Dry off your beef chunks with a paper towel and season with salt and pepper.
- Now, that the pot is hot, sear the beef chunks on all sides. Take out the beef.
- Time to sauté the onion and bell peppers. Give it a couple of minutes to sauté the veggies before adding the garlic. You don't want the garlic to burn. Cook until all veggies are tender.
- TIP: if your onion is getting a little burned before being tender add a little bit of water to the pot.
- Add oregano, one can of Chipotle Sauce and one cup of beef broth and stir all together.
- Beef goes back in the pot, close the lid and set your InstaPot on "Beef Stew". Depending on your InstaPot setting, your beef will be done in about 60 minutes. If you are using steaks, you can cut down the cooking to 35 minutes.
Directions for CrockPot: This recipe
- You can certainly use CrockPot for this recipe as well.
- Dry off your beef chunks with a paper towel and season with salt and pepper.
- Heat your skillet and add 1/4 cup of oil.
- Sear the beef in a skillet on all sides. Take out.
- Time to sauté the onion and bell peppers. Give it a couple of minutes to sauté the veggies before adding the garlic. You don't want the garlic to burn. Cook until all veggies are tender.
- TIP: if your onion is getting a little burned before being tender add a little bit of water to the pot.
- Put in the CrockPot - oregano, one can of Chipotle Sauce and two cups of beef broth and stir all together.
- Beef goes in the CrockPot.
- Set you CrockPot for high for 4 hours. (I don't like to cook my beef on low in the CrockPot. I think the beef gets too dry on the low setting).
- Make sure to check your liquid levels during cooking.
Beef is done, time to serve it to your crowd. You can certainly shred the beef, but we do like the beef in chunks. You can cut the beef into bitesize chunks. The beef is juicy and tender, you can discard the sauce the beef was cooking in. (Or you can certainly skim off the fat and reduce the liquid in a sauce pan. It will have a kick. The beef on its own is not spicy). I typically serve the beef with rice, guacamole, salsa, pepper jack cheese and Costco uncooked flour tortillas. I know it adds another step to your cooking, but it is so worth it! And if you really want to step it up.. Here is a recipe for Homemade Corn Tortillas!
Homemade Corn Tortillas:
Ingredients:
- 1 1/2 cups masa harina, more for dusting
- 1/2 teaspoon salt
- 2 tablespoons fat such as melted lard, butter or canola oil
- 1 cup hot water, plus more as needed
Directions:
- Place masa and salt in a bowl and throughly combine with the fat, mixing with fingers or a whisk. (KitchenAid works great for this). Slowly stream in the water while mixing until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface and knead until smooth, about 1 minute.
- Divide the dough into 12 portions and form each into a smooth ball.
- Place masa balls on a baking sheet, cover with plastic, rest for 30 minutes.
- After the dough has rested, preheat a cast iron skillet over medium-high for 5 minutes, then reduce heat to medium.
- If the dough has dried slightly during resting, wet hands and roll each ball again to moisten. Place the dough between two sheets of plastic wrap and place directly in the center of the tortilla press. Press down firmly, then durn the tortilla 90 degrees and press again.
- Transfer it into the hot skillet. Cook the tortilla until brown spots appear on the bottom, about 1 minute. Flip with a thin metal spatula, and do the same on the other side.
TIP: Sur La Table has many great gadgets how to keep you tortillas warm while you are cooking the rest. The homemade tortillas might sound intimidating, but they are really easy. I have taken a class at Sur La Table with my friend and the tortillas were piece a cake to make and the flavor was amazing!!
Dobrou Chut!
Mexican Beef Barbacoa - 3T Test Kitchen
I enjoy watching the FB cooking videos, it gives me ideas on what to cook for my family. Last weekend, I have seen a tasty looking Mexican Beef Barbacoa. Our family likes beef and we like Mexican food, so I had to try it out. It came out delish and it is definitely on our dinner rotation list! I have made a few tweaks to suit our family's taste buds, but the core of the recipe was awesome. My Cowboss is on a roll to decrease the amount of sugar we eat, so I have omitted the sugar in this recipe all together.
Here is the link to the original recipe and below you can find our tweaks and tips!
Ingredients:
- 4 Chile De Ristra (mild) - dry chile peppers - The original recipe calls for a couple of different chile peppers, but I was only able to find Chile De Ristra at our grocery store. It was a great substitution. (soaked, stemmed and seeded)
- 1 (3 lb) beef chuck roast - I have used Eye of the Round Roast - this type of roast is very lean and great for this recipe as it has to cook for some time.
- Salt and Pepper
- 4 tablespoons olive oil, divided
- 1 chipotle in adobo
- 6 garlic cloves, minced
- 1 tablespoon cider vinegar
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon dried oregano
- 1/2 tablespoon ground cinnamon - I have increased the amount of the spices. You need flavor, don't be afraid of it!
- 1/2 cup water - I have used the water that was left over from my Chile De Ristra soaking
Directions:
- Place dried peppers into a bowl or jar and fill with water until covered. Soak for 20 minutes until softened.
- Bring the roast to room temperature - about 30 minutes. Season roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear roast on all sides. Once seared, remove pot from heat and set aside.
- In a blender, add in Chile De Ristra peppers, chipotle, garlic, cider vinegar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
- Pour sauce over chuck roast in the crock pot or insta pot. See specific directions for the crock pot or insta pot below.
- Shred and serve. If you are using Eye of the Round Roast - thinly slice the meat after you are done cooking the beef and put back into the sauce. The beef will absorb a good amount of the sauce and it will be nice and tender.
INSTANT POT: 3T's preferred method. Use the sear setting to sear seasoned roast. Make sauce and pour over meat. Cook on the beef/stew setting for about 70 minutes. Take out, thinly slice the meat, put it back into the insta pot and let it cook for another 5-10 minutes on the sear setting. Make sure to stir around and don't walk away!
Texas Style Brisket
This recipe was so good. Our family ate the whole brisket last night for dinner. I have made this dish for my cowboys the day came home from hunting. They are not exactly roughing it when they go hunting as the cabin is quite comfortable, but I wanted to have a nice dish ready for them. We did miss them and were happy to have them home.
They came home, shared their hunting stories, took showers, wanted a quick grilled cheese sandwiches and hit the bed. Well, change of plans! Brisket will be served the next night, when they can keep their eyes open.
This recipe came from the Pioneer Woman. I was catching up on her cooking show while the guys were away. It is delicious. We typically smoke all of our roasts, especially brisket, but I had to try this recipe. We have all licked our fingers and ate it all!
Ingredients:
- 3T brisket
- 2 sliced onions
- 1 head of garlic - just peel it
- 2 teaspoons ancho chile powder
- Kosher salt and freshly ground black pepper
- Two 15-ounce cans red enchilada sauce (We like Hatch brand).
- 1/2 cup water (Check half way through, if your sauce needs more liquid).
Directions:
- Put the garlic and onions into a 6-quart slow cooker.
- Place the brisket on top.
- Sprinkle over the ancho powder and 1 teaspoon each salt and pepper.
- Pour in the enchilada sauce.
- Cover and cook on low until the meat falls apart, about 8 hours.
- Check your liquid and add water, if necessary.
- I have sliced the meat vs shredding it. We like the texture of the beef better.
- I have served the beef with Mexican style rice, flour taco tortillas, guacamole, salsa and cheese.
Dobrou chut!
Smoked Tri-Tip Roast
I have been trying to take a picture of the smoked Tri-Tip Roast the whole summer, but still no luck. The moment the meat is ready to be served it is gone in minutes! It is that good! The Cowboss smoked the roast this past weekend for our monthly BBQ with our friends. It was a hit.
I have used Chicago Steak Seasoning from Weber, but you can use any dry rub you like. Bring the roast to room temperature, let it sit on the counter for at least 30 minutes.
Here are the smoker directions from the Cowboss:
- I like to get my smoker going at about 225 and I use a combination of hardwood lump charcoal and walnut chunks for the fuel. A meat thermometer is handy to have as well. I put it right on the grill of the smoker and let it go for about 3 hours and let it get to 155 or so for the inside temperature. Then, wrap it in a foil and put it back on for another two hours, keeping the heat still at 225. That helps soften and slow cook the meat without getting it dry. It’s a lean cut, so the foil keeps the juices in while you’re finishing the smoke. The times vary depending on the size of your roast, I usually do about a 2.5 pounder. Let it rest for a few minutes when it’s done and then you’re all set for a wonderful Tri-Tip roast. Done right and you can eat the slices with just a fork, no knife. Enjoy!
Italian Beef Sandwiches
I have been searching for new recipes to add to our "staples dinner list" and came across these Italian Beef Sandwiches. Our family loves roast, our favorite is smoke roast of any kind. The Cowboss does an excellent job smoking our beef, but I have to say these Italian Beef Sandwiches come as very close second! Plus it can't get any easier to make them.
Ingredients:
- 3 lbs 3T Ranch beef roast (any type of roast will be do just fine)
- 1 packet of Zesty Italian Dressing Seasoning
- 1 cup water
- 16 ounce jar banana peppers or 1/2 of the banana peppers jar and whole jar of red roasted peppers
- Sandwich rolls
- Pepper Jack Cheese
Directions:
- Place roast into the crockpot, sprinkle the seasoning and pour the entire jar of banana peppers including the liquid over the meat.
- Cover and cook on low for 4 hours.
- Pour in 1 cup of water.
- Cover and cook for another 4 hours. I find that our meat likes the low temperatures better.
- Shred the meat with forks and place onto broiled sandwich rolls. As you can see in my pictures, I have put the cheese on top of the meat and put it into the oven for a couple of minutes to melt it. My Cowboss had a good idea.. Broil the rolls and melt the cheese and then put the meat on the bun. Extra layer to prevent a soggy bun.
Have to give credit to Buns in My Oven website for this wonderful recipe. It is a winner.
Dobrou chut!
Happy Birthday Cowboss/Prime Rib Roast
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!
