Cooking Prime Rib--tips from a rancher!

Who better to ask than a rancher how to cook the perfect prime rib? Many people are overwhelmed by a prime rib roast and it is a relatively expensive cut of meat. So you don't want to screw it up--but it is really pretty easy!

My first piece of advice is to do some research. I downloaded an app from Certified Angus Beef and it is awesome! Called Roast Perfect, you can download it for all cell phone types. It has recipes, suggested cuts of beef, recommended size of roasts for the number of people you are hosting and helps time your cooking. 

I found a recipe and, of course, adjusted it for our tastes. I softened two sticks of butter and mixed in our Blythe Family Secret Seasoning mix--it is a recipe I created a few years ago and you can find the recipe here: The Best Seasoning Recipe Ever!


Anyway, I then got the roast out of the refrigerator, dried it off with towels and then literally frosted it with the butter seasoning mixture. I have heard mixed advice about whether you should let meat come to room temperature before putting it on the grill or cooking it. Chefs on have told me to put it on the grill cold from the refrigerator to maintain a cool red center, and others have said to let it come to room temperature. So I think do what works for you. I tend to cook it straight from the refrigerator! 
Next, I use a digital meat thermometer. You do not have to have a digital one, but a meat thermometer is essential! Use the Roast Perfect app as a guideline, but every oven is different and each person's tastes are as well. We wanted the center to be medium rare. And the thermometer helped to monitor the exact time to remove it from the oven. 
My thermometer is an iGrill and it will communicate with my phone by Bluetooth. And I set it so it would alert me 10 degrees before I wanted the roast done. So we were aiming for medium rare--that's 130 degrees. 

Now, as the Roast Perfect app suggested, we started the roast at 450 degrees for 15 minutes and then turned it down to 325 for the rest of the time. This puts a perfect seared crust on the outside and wow, it was beautiful! 

Finally my iGrill alerted me when the middle of the rib roast reached 120 degrees and we took it out of the oven to let it rest under a tent of foil. The temperature will continue to come up. We sliced it when it was at a perfect 135 degrees! At this point, make sure everyone is nearby and ready to eat--because there is no holding the roast at this temperature!! You must eat it RIGHT NOW!!!! 

And it is now worth the time and the little bit of work! A beautifully tender and juicy prime rib roast! Wow! Nothing better--and it wasn't even hard!

One more thing...before you ask, this is an Aspen Ridge prime rib and it was a gift to my daughter when she left her recent job for a major career change. (Seems like they must have liked her at that job!) I have bought Certified Angus Beef prime rib before as well. I like the CAB best, because that is what we raise! I like knowing I am buying from ranchers just like me--heck it might even be my own rib I buy!

By the way, I have not been compensated for any of my brand comments above--just telling you what works best for me. But I wouldn't turn down a CAB prime rib if it were offered....#justsayin! 

Italian Wedding Soup - with a beefy twist!

The following is a guest blog post by my friend Leslie Williams--an amazing cook who is a very gracious host! I think you will enjoy her meatball soup recipe. I also believe that I will try this recipe in my electric pressure cooker during Christmas break while I have a houseful of kids home to feed! Thanks for sharing this recipe with it's "BEEF-y tweaks," Leslie!!

“No soup for you!”  The Soup Nazi, Seinfeld

I was scrolling through Facebook a couple of weeks ago and came across this recipe for an easy and quick Italian Wedding Soup from Jenny Rosenstrach in her blog, Dinner: A Love Story.   I work from home so soup is a great option to have on hand for a quick and filling lunch.  Here is Jenny’s soup with my own tweaks and tips.  Enjoy!

I’m married to the BEEFMAN (@REAL_BEEFMAN) so it’s unlikely I’ll ever make this with ground turkey but to each his/her own.  I used mild Italian pork sausage the first time I made it and it was delicious but a little salty so be sure to taste before you add the salt in the “soup” portion of the ingredient list. 

Today, I made it with ground BEEF and used BEEF broth instead of chicken broth.

Do ranchers care about animal welfare?

Guest post by Paige Pratt, a friend of mine from my hometown and lifetime family rancher in Kansas. I recently saw Paige and she said she had attended a meeting that Wayne Pacelle of the Humane Society of the US was one of the main speakers! Mr. Pacelle is often considered an enemy of animal agriculture and many people are afraid to confront him in person...but not Paige! She even asked a question during the Q&A and clearly showed him that as a farmer and rancher, she is involved in animal welfare every single day.  Below are her thoughts from the meeting...


Paige Pratt, a lifelong farmer and her son take a break
from feeding cattle to pose for the camera.
Earlier this week I went to the Bob Dole Institute for Politics and attended a session entitled Animal Welfare in America.  The speakers were Wayne Pacelle, President of the Humane Society of the United States (HSUS) and Nancy Perry, Senior VP of Government Relations, ASPCA.  The topics of the evening ranged from puppy mills to horse slaughter to food animal production.

Being a farmer and rancher, I was very intrigued by the discussion regarding food animal production, especially when Mr. Pacelle indicated one of their top priorities is to shut down all intensive confinement operations.

Happy Birthday Hamburger! #Recipe post! #giveaway


Burger Recipes via CertifiedAngusBeef.com @KidsCowsandGrass.com
On July 28, 1900, Louis Lassen served a hamburg steak between two slices of bread--and voila! The Hamburger was born! So, today in celebration of Louis and the first hamburger, let me share a recipe or two, and a link or three and just see if you can't get excited about hamburgers!

Prairie Wildflower of the Day: Butterfly Milkweed


Butterfly Milkweed is definitely my favorite prairie wildflower of the tallgrass prairie! It blooms near the end of May and early June and usually only for a short time, providing pops of bright orange in the lush green of the growing prairie.

Of course, it attracts large numbers of butterflies. Cattle do not eat it, but it doesn't bother them, either.

I had always been told that you could not transplant butterfly milkweed to domesticated landscape, but I tried it anyway! I dug up about half of a bush from our pasture, digging deep to get as much of the deep root as possible. I planted it immediately in my yard and watered it daily throughout May and early June. Despite all the water, it died. But...I soon noticed new shoots poking through the soil and after removing the dead stems, I realized it hadn't really died! It regrew into a lovely shrub and even bloomed again. Since then, I have divided and transplanted lots of this native plant in my yard. Once established, it needs little watering and it blooms every year!

A note of caution...do not try to dig it up from roadsides. That is actually illegal. If you own some native grassland and can dig it there, that is fine. But if you don't, I have seen it available to purchase at greenhouses! It is a perfect late spring/early summer pop of color and it is drought resistant. Perfect for my yard.

Watch for more Prairie Wildflower of the Day posts!


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