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Recipe Thursday-Sage Crusted Standing Rib Roast with Gorgonzola Cream Sauce

Posted on December 31st, 2015 | Posted in Main Course, Recipes

standing rib roast
Photo from HalfBakedHarvest.com

We made this roast for Christmas dinner. It was an easy no fuss piece of meat to cook. We did discover too late that the temperature continued to rise significantly after we pulled the roast from the oven. It rose 30 degrees so I’d suggest pulling it out around 25 degrees shy of what you want your end temperature to be. The dish still turned out delicious though, with the best part being the Gorgonzola cream sauce. The salted beets were a nice contrast too to the saged meat and sauce. I will be making this dish again, but possibly with a different cut of meat. Yum!

Yield 8 Servings
2 tablespoons olive oil (992055, 3LTR)
1 (8 pound) bone-in standing rib roast*
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
2 large bunch fresh sage (05318, 4oz)
1 large sweet onion, sliced (00692, 40#)
1 cup red wine
2 cups chicken broth (331101, 12/48oz, College Inn)

Salt Roasted Beets
8 beets of somewhat equal shape (00101, 25#)
kosher salt  (CQS030, 12/3#, Diamond Crystal)
2 tablespoons olive oil (992055, 3LTR)

Peppercorn Gorgonzola Cream Sauce
4 tablespoons butter (880025, 36/1#)
1 tablespoon olive oil (992055, 3LTR)
4 cloves garlic, smashed (03016, 5#)
1 cup dry white wine
1 cup heavy cream (HPH010, 12/1QT, Crowley)
1 tablespoon black peppercorns (CQP071, QT)
6 ounces gorgonzola cheese, crumbled (775809, 7#AVG, Stella)
salt, to taste  (CQS030, 12/3#, Diamond Crystal)

Preheat the oven to 450 degrees F.

Heat the olive oil in a large skillet over medium high heat. Once the oil is hot, season the beef generously with salt + pepper, then sear the beef in the hot skillet on all sides, about 4 minutes per side. Remove the beef from the skillet and place on a cutting board.

Rub the sage with a teaspoon of olive oil. Place the sage on the beef roast and secure with kitchen twine.

Add the onion, 1 cup broth and red wine to a roasting pan. Place the beef on top of the onion, cover with foil. Place in the preheated oven for about 25 to 30 minutes, then reduce the heat to 350 degrees F. and continue roasting for another 1 3/4 to 2 hours. Occasionally, throughout the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of broth.

During the last 30 minutes of cooking, remove the foil and allow the sage to get a little crispy. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F. and 130 degrees for medium. Remove the roast from the oven to a cutting board and let rest for 15 to 20 minutes before carving.

Salt Roasted Beets

Preheat the oven to 350 degrees F.

Add salt to the bottom of a roasting pan so that the bottom of the pan is fully covered in salt. Snuggle the beets into the salt. Roast for 45-55 minutes, rotating the beets twice, until the beets are soft. The cooking time will depend on the size of your beets.

Remove the beets from the salt, brushing any excess salt off. Drizzle the beets with olive oil and slice into bite size pieces. Serve along side the steak.

Meanwhile, make the gorgonzola sauce. Heat the butter, olive oil and garlic in a medium saucepan set over medium heat. Cook until the garlic is soft, caramelized and fragrant. Add the wine and cook until reduced by 1/3, about 5 minutes. Stir in the cream and gorgonzola, cook until melted and smooth. Add the peppercorns and season with salt to taste. Keep warm until ready to serve.

Remove the kitchen twine from the beef, slice and serve with the gorgonzola sauce and beets.

Recipe from HalfBakedHarvest.com

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