The prime rib roast is the most desirable and tender part of the beef. Called standing rib roast when ribs are attached. The ribs are kept attached to keep the meat juicier when roasting.Rib roasts stay tender when cooked rare or medium rare, and get dry when cooked medium or well done. A ten pound roast yields ten steaks, 1” thick, close to a pound of meat for each steak after the rib bone has been trimmed off.

Here is a way to get that roasted succulence and exceptional flavor of prime rib with one steak only.This recipe is called reverse sear, brings out that roast flavor in one small individual medium rare steak perfectly, as long as the steak is at least one inch thick.

We farm raise, butcher and cook our own beef, so we have proven recipes for each cut of meat. This is our recipe for tender cross rib steak, a delicious and less expensive cut if bought in a store. We cut our beef extra thick, one inch. A six ounce steak per person. Cooked till tender in a Dutch oven with lid, with the juices of potatoes, carrots, and celery vegetables braising the meat. The meat juices make a tasty gravy.

Our family butcher has local grass fed Wagyu TriTip Beef for sale. ( Wagyu sounds like Mr Magoo). We bought a tritip, 1 1/2 pound, 1 1/2” thick, enough for 2 people two days in a row.Our first time trying Wagyu beef. Grilled to get the best flavor, no herbs or spices, put flaked seasalt and a peppermill on the table for flavoring after we taste it.Served with steamed potatoes, steamed carrots and fresh baked sour dough bread, and a bottle of home made red wine from last year.

Pan seared Rib Eye

Curried Buffalo or Beef Meat Rendang Daging is the crown of an indonesian wedding feast. Here is my beef version. The curry sauce makes it special.You can find my complete wedding feast recipes in Cookpad under the name Slamatan.

If you ask your butcher to leave the whole rib attached to a T Bone steak, and cut it 2” thick, you end up with what is called a Tomahawk steak. The meat alone weights 2 pounds, enough for four people. If you have an air fryer oven, the rib bone is sawed off on request by the butcher so the steak will fit.With the rib attached, this steak can be 20” long, it fits on my big charcoal grill. Medium rare in 20 minutes. Right over the hot mesquite charcoals. Same time it takes to grill soaked corn on the cob. Our local butcher sells Tomahawk steaks during the Holidays, and our National Holiday, Fourth of July, is this week.You can make my stuffed baking potato recipe in the airfryer or oven and cook soaked corn in the husk on the barbecue while finishing the steak, and make the salad, so all dinner items are ready at the same time, under an hour. I freeze fresh strawberries and puree them in the food processor with whipped cream, 1 hour, or greek yoghurt, 5 hours for ice cream dessert. With a few drops of home made strawberry liqueur, see recipe.Here is our Fourth of July Holiday dinner.

Rib eye is my favorite cut of beef. A great cut of beef needs little addition, but marinade is a good start. Pan searing provides great appearance, flavor and a quick cook. Never a bite a left after the family eats.

Cooking time formula:“To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door.”

We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.

The best Wagyu beef is more tender than the best USDA beef because it is marbled with fat more throughout the meat. Lean cuts like tri tip or brisket can taste juicier than regular beef as well if marbled properly. There are 15 grades of Wagyu beef, varying from $300 a pound to $11 per pound. Our butcher sells the Wagyu brisket triangle tip called the point, a 6 pound piece, which I prefer to cold smoke whole for juicyness. Makes 12 dinners. Freezes well.

We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone.Where the pork shoulder is attached to the loin is thin marbled strip of pork the size and thickness of a slice of bread. That is called the “secreto”, the secret, the most juicy and tender strip of pork. In specialty butcher stores, about $70 a piece, weight is slightly over a pound.Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people.#GlobalApron