Prime Rib & Beef Roasts
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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_
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Leftover Prime Rib French Dip
Cooked Prime Rib, thinly sliced and layered on a butter toasted roll with creamy horseradish and au jus for dipping. This au jus is made from store bought beef stock to cut down on time. Use Prime Rib bones for extra flavor if you have them, but it will be full of flavor either way.
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Herb and Salt-Crusted Ribeye with Yorkshire Pudding and Two Sauces
A Memorable Meal Starts with an Unforgettable Roast
James Beard nominated cookbook author Meredith Deeds shows how easy it is to prepare the extraordinary mammoth American Wagyu Gold Grade ribeye roll roast. Of course, a roast this lovely does merit some adornment. In this case, it’s served alongside a chive Yorkshire pudding, which can bake as the roast rests and two quick and easy sauces that are meant to highlight, not cover up the roast’s flavor.
If you’re not serving a big crowd, simply cut the roast in half and store one half in your freezer for the next special occasion.
This recipe works equally well with any of our prime ribs and roasts.
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Southwest American Wagyu Tri-Tip Salad
Here's an alternative to throwing tri-tip on the BBQ. American Wagyu tri-tip is marinated and slow-cooked, for beef so flavorful it doesn’t need any salad dressing, just an extra squeeze of lime is perfect. The juicy, melt-in-your-mouth tri-tip paired with crisp greens and vegetables is perfect year-round, not just for summer, and you will find yourself snacking on it before it gets to the table.
This is beautiful served as a large platter salad for 4-6 people, or as individual portions.
Rebecca Robison is a Boise-based food stylist with over 30 years of experience. She is the mother of four and ‘nana’ to ten grandchildren. “I am grateful for the rich deliciousness they bring to my life," she says, “My kitchen is the epicenter of all things culinary. It is in this room that we gather and continuing memories are made, one bite at a time.”
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Manhattan Roast with Herb-Garlic Rub
Liz Williams is the author of two top-selling books about the Keto diet and is also a member of Team SRF. Here is Liz's recipe to prepare the Snake River Farms American Wagyu Manhattan Roast, a cut from the same tender section as our New York strip steaks. The average weight is 3 pounds, so it is ideal for smaller gatherings. Learn more about Liz on her Instagram account: @thefittrainerswife
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Smoked Eye of the Ribeye Roast with Fire-Roasted Shallots
The Eye of Ribeye Roast is a large cut that varies in thickness, so we cut it into two sections, starting where the meat begins to taper. Cold smoking the meat gives it an even richer flavor. We serve the roast with Roasted Shallots and a side of horseradish. Any cold roast that is leftover makes incredible sandwiches.
Susie Heller & Jorge Velazquez are friends who frequently work together in the Napa Valley. Susie's career includes her work as a culinary television producer, award-winning cookbook author and consultant. Most recently she completed her 6th cookbook with Chef Thomas Keller. In television, Susie has served as a producer with Julia Child, Jacques Pepin and José Andres.
Jorge Velazquez is a native of the Napa Valley and is known for his mastery of butchery and skills as a chef. Jorge has served as a restaurant consultant in butchery, developed recipes for cookbooks and assisted on culinary productions.
