Prime Rib & Beef Roasts
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Wagyu Pot Roast
Pot roast is a hearty, down home meal that I invite into my kitchen as soon as the cooler days approach. There are a lot of variations for this classic dish, and I subscribe to the “use what’s in the fridge” method of cooking so it’s a little different every time. I like to add lots of fall root veggies to round out the roast.
Since working at Snake River Farms, I have had the opportunity to upgrade this welcome dish by using Wagyu chuck roast. This was a cut that was only available to restaurants (and luckily for me, SRF employees!) and is now offered on our website. Give it a try using your favorite recipe or try this proven one roughly based on my mom’s specialty.
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Smoked Prime Rib with Orange-Rosemary Rub
Don’t own a smoker or pellet grill? This recipe includes steps to smoke a prime rib on a charcoal grill.
Here’s a flavorful change from prime rib prepared in the oven. A Snake River Prime rib is slathered with an aromatic orange zest and rosemary wet rub, smoked to perfection and served with a smoked au jus. -
Au Jus
Au Jus means with juice, and it is a delicious accompaniment to a holiday Prime Rib or roast. It can be made in the roasting pan while cooking, or on the stovetop which strays slightly from tradition but is still a fantastic sauce. We’re using beef broth for simplicity, and Worcestershire and soy sauce or Tamari for depth of flavor. Using pan drippings will enhance and fortify the sauce, but it can be made without them in a pinch. Au Jus can be thickened into a gravy if desired with a cornstarch slurry, which is simply cornstarch and cold water mixed together to avoid any lumps. The au jus reduces by half, so if you are feeding a large crowd, plan on doubling it and cooking it for a bit longer if using the stovetop method.
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Leftover Prime Rib and Barley Soup
An easy version of a comfort classic beef and barley soup with leftover Prime Rib as the star, this soup comes together in 30 minutes. You’ll want to pre-cook the barley according to package instructions. Quick-cooking barley is also an option as a time-saver, but the classic pearled barley is so delicious and has a great texture for this soup. Mushrooms and soy sauce or Tamari add umami, a depth of flavor, to store-bought beef broth.
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Leftover Prime Rib Pot Pie
Cooked Prime Rib is used to make a delicious pot pie topped with flaky puff pastry. The pot pie ingredients can be prepared up to a day ahead of cooking. Just top with puff pastry before baking and you will have a warm and hearty meal to use up holiday leftovers.
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California Tri-Tip Sandwiches with Avocado and Chimichurri
The sandwich you didn’t know you were missing is about to be your new favorite. Tender, grilled American Wagyu tri-tip rests on a bed of avocados and arugula, smothered in grainy mustard and red pepper jelly and hugged between soft and chewy flat bread.
This is a portable meal that will impress at the beach or park. Make the sandwich in advance, but for a great presentation bring all the ingredients and prepare right before serving.
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Smoked Tri-Tip with Mint and Meyer Lemon Smashed Peas
Reverse seared Tri-Tip is first smoked then seared for a beautiful crust. Accompanied by fresh English peas that are blanched and smashed and mixed with a mint and Meyer lemon sauce, celebrate springtime flavors. The balance of the smoky Tri-Tip pairs beautifully with a vibrant green sauce with herbaceous and sweet notes.
Notes: If you can’t find Meyer lemons, a regular lemon will work well. Alternatively, you could use the same process for the Tri-Tip in the oven on a rack over a rimmed baking sheet, but it won’t have the smoke flavor that you get from cooking on a grill. -
SRF Herb Crusted Manhattan Roast
An easy and elegant option for any holiday meal or family gathering. This Manhattan Roast is crusted with fresh parsley, mint, and chives, adding a bright and herbaceous element to a luxurious roast.
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American Wagyu Tomahawk Prime Rib Roast
Passionate chef and author Chris Cosentino is known for his unique culinary style and expertise in whole animal cookery. Chef Cosentino has personally crafted a set of recipes that center on our American Wagyu Tomahawk Prime Rib Roast and are written so that anyone can create a mind-blowing holiday meal.
This recipe provides step-by-step instructions so you can set your holiday table with a beautiful and delicious centerpiece to impress all of your holiday guests. Take a look at the other three recipes to assemble a table that will provide wonderful memories that will last for days to come.
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Cider-Braised Petite Striploin Roast
Chef Kelly Cahoon presents an apple cider braised petite striploin cooked with tricolored carrots and caramelized fennel. To make it more special, she serves the American Wagyu beef over a bed of mascarpone whipped sweet potatoes topped with spiced candied walnuts and fried sage.
Kelly is a professional chef and member of Team SRF. She worked both front and back of house at many restaurants and eventually started a catering company. Chef Cahoon is married and has four young children. She says, “I love cooking at home WAY more than in restaurants!” Follow her on Instagram: @chefkellycahoon -
Oven Roasted Prime Rib with Red Wine Sauce
A holiday showpiece, this Prime Rib is slow roasted in the oven, over a red wine sauce, then crisped at high-heat, ensuring an edge-to-edge juicy pink interior and lovely crust.
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Smoked Petite Striploin Roast
Most people would agree that summer is the best time to fire up your smoker or grill, but I actually prefer fall. Early months of the season offer the perfect weather for smoking meats.
This pecan-smoked American Wagyu striploin roast is sure to wake up all your taste buds. I used my wood pellet grill loaded with pecan pellets which lends a nice, subtle sweet flavor and brings a rich nuttiness to the dish. It’s perfect for your next gathering or family meal. You can also make this recipe in your oven. While you won’t get the added smoke, it will still be delicious.
Follow Chef Baiden on Instagram @mannyeats_
