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HOLIDAY DINNER

Kitchen at The Ranch

Serves 4

Paired with 2013 JRV Atlas Peak “Double Lariat” Single Vineyard Cabernet Sauvignon

ROAST BEEF
3.5 Lb. Prime Boneless Rib Roast
Kosher Salt
Freshly Ground Cracked Black Pepper

Set the roast out for 1.5 – 2 hours before cooking to allow to come to room temperature. Generously rub the roast on all sides with the kosher salt and freshly ground cracked black pepper. Place roast in a roasting pan, preferable with 3” high sides, and set on a rack, fat side up. Heat oven to 450 degrees. Sear the roast in 450 degree oven for 15 minutes, then reduce heat to 325 degrees. Cooking time depends on your desired doneness; estimated time 15 – 17 minutes per pound. Rare 120 – 125 internal temperature, medium rare 130 – 135 internal temperature. Use a digital probe thermometer to determine the internal temperature. Note that the internal temperature will increase 5 – 10 degrees once removed from the oven. Remove from oven and lightly tent with foil for 20 – 30 minutes to allow the roast to rest before carving.

BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON
2 Lbs. Brussels Sprouts 4-6 Pieces of Applewood Smoked Bacon
Freshly Ground Cracked Black Pepper

Cook the bacon in a non-stick pan, large enough to accommodate the Brussels Sprouts. While the bacon is cooking, trim the ends of the Brussels sprouts and cut in half,
quarter for the larger ones. Keep the loose leaves and set aside. Heat a pot of water and place the Brussels sprouts in a steamer, steam for 8 – 10 minutes until you can begin to pierce with a knife. Remove from the steam, and set aside. Place the cooked bacon on a paper-towel, and remove most, but not all of the bacon fat from the nonstick pan and set aside. Chop bacon into small pieces. While the Yorkshire Pudding is cooking, re-heat the Brussels sprouts in the non-stick pan until the outsides are slightly browned. Serve with bacon pieces sprinkled over the top and freshly ground cracked black pepper.

YORKSHIRE PUDDING
1 Cup All-purpose Flour 1 Cup Whole Milk
2 Eggs
3⁄4 Cup Crisco

In a blender, add eggs, milk and flour. Blend and allow to sit at room temperature before placing the roast in the oven. Once the roast has been removed from the oven, raise
the oven temperature to 450 degrees. Heat on the stove-top a 12” cast-iron skillet**, add the Crisco and heat until completely melted and warm. Blend the Yorkshire pudding mixture again, and pour into the heated pan with the melted Crisco. Place in the oven and cook approximately 30 minutes. The pudding will rise and turn golden brown, once the center is set remove from the oven. Remove the pudding from the pan and place on a paper-towel to drain, remove from paper towel and set on a serving platter and cut into individual servings.

GRAVY
12 Oz. Beef Stock – Demi Glace*
Heat the beef stock in a small saucepan on medium low.
Enjoy over the Yorkshire Pudding, Prime Rib, and Brussels Sprouts.

GARNISH
Fresh Cut Rosemary adds a wonderful look to the serving platter.

COOKING TIP
Keep the loose Brussels sprouts leaves for another meal. Heat the leaves in a nonstick pan with EVOO, Extra Virgin Olive Oil until slightly crisp, season with coarse salt and freshly ground cracked black pepper. Add to a salad to add a nice crunch or atop grilled fish. **If you do not own a cast-iron skillet, you may use a Pyrex oven-safe baking dish.

SHOPPING LIST
3.5 Lb. Prime Boneless Rib Roast
1 Cup Whole Milk
2 Lbs. Brussels Sprouts
2 Eggs
4-6 Pieces of Applewood Smoked Bacon
3⁄4 Cup Crisco
1 Cup All-purpose Flour
12 oz. Beef Stock – Demi Glace*
(professional pre-made located in freezer section. Or substitute with beef bouillon and water)
Black Pepper (such as Tellicherry peppercorns)
Kosher Salt

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