Thomas Cattle Holiday Recipes

HOLIDAY PRIME RIB ROAST

Ingredients:

  • TCC Prime Rib

  • 2 sticks softened butter

  • 6 cloves garlic

  • 2 sprigs rosemary

  • 2 sprigs thyme

  • Salt & Pepper

Instructions:

Spread:

  • Chop garlic and herbs and mix with softened butter in a bowl. Once mixed, place back in the fridge to chill and spread mixture.

  • After chilling for 5 minutes, wipe off the Prime Rib with a napkin or towel to remove moisture.

  • Spread the butter mixture on the sides and top of the Prime Rib.

Cooking:

  • Place Prime Rib on a roasting pan or cooling rack on top of a baking sheet.

  • Roast at 500 degrees for 30 minutes.

  • Reduce temp to 325 degrees and bake until the desired temperature is reached*.

  • Create a tent with tinfoil over the Prime Rib and rest for 30+ minutes.

HOLIDAY TENDERLOIN ROAST

Ingredients:

  • 1 Thomas Cattle Tenderloin Roast

  • 3 cloves garlic, minced

  • 2 T Olive oil

  • 1 tsp black pepper

  • 1/2 bunch fresh thyme

  • kosher salt to taste

  • Optional: Add citrus zest (orange or lime) for holiday flavor

Instructions:

Spread:

  • Mix all ingredients, except the salt, and rub on your roast 3 days before you are ready to cook

  • Cover and refrigerate roast.

    3 hours before you cook the roast, remove it from the fridge and place it on a baking rack with a baking sheet under it to allow for airflow. Allow the roast to rest uncovered at room temperature.

Cooking:

  • Pre-heat your oven to 425 degrees.

  • Generously salt your Tenderloin and place it in the oven for 15 minutes, then lower the temperature to 375 without opening the door.

  • Check the temperature of the Tenderloin after about 15 minutes.

  • Pull the roast when the desired temperature is reached*.

  • Let the meat rest for at least 20 minutes before you cut and serve.

ASIAN MARINATED FLAT IRON STEAK

Ingredients:

  • 1 TCC Flat Iron Steak

  • 1/4 C rice wine vinegar

  • 1 -15 oz can cubed pineapple with juice

  • 1 C low sodium soy sauce

  • 4 cloves crushed garlic

  • 1 tsp ginger

  • 3 T light brown sugar

  • 2 T sesame oil

  • 1 tsp Sriracha sauce

Instructions:

  • Mix all ingredients and marinate the Flat Iron for at least 1-4 hours, up to overnight. When ready to cook, heat the grill to a temp of 400 degrees F.

  • Remove meat from the marinade and pat dry.

  • Pour marinade into a saucepan.

  • Grill flat iron until preferred internal temp.

  • Rest the meat for at least 10 minutes before serving.

  • While the meat is resting, simmer the marinade until reduced by half, about 10 minutes. Serve with the sauce and your favorite sides.

TRI TIP SANDWICH

Ingredients:

  • 1 TCC Tri Tip

  • Favorite BBQ seasoning to taste

  • 4 French rolls

  • Arugula

    Chipotle Sauce

  • 2 chipotle peppers in adobo 1 T adobo sauce from the can of peppers

  • 1/2 C mayo

  • 1 /2 C sour cream

  • Juice of 1 lime

  • 2 cloves crushed garlic Salt

Instructions:

  • Preheat half of the grill on high and leave the rest of the grill turned off.

  • Season Tri Tip.

  • Place Tri Tip on the indirect (cold) side of the grill and cook for about an hour until the temperature reaches 100 degrees F.

  • Move Tri Tip to the hot side of the grill and sear until internal temp of 130 degrees F. Rest the meat for at least 10 minutes.

  • While the meat is resting, put all ingredients for the chipotle sauce in the blender and blend until smooth.

  • If sauce is too thick you can add a tablespoon or 2 of water (it will thicken as it sits).

  • Toast rolls and assemble sandwich.

RecipeCristina Carlosboise co-op