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Altamont, NY
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Who’s afraid of the prime rib roast?

December 27, 2014 Laura Shore
 Felted sheep ornaments purchased from our friend Pam Kleppel of Longfield Farm at the Octagon Barn Market.

Felted sheep ornaments purchased from our friend Pam Kleppel of Longfield Farm at the Octagon Barn Market.

This year I was invited to sell at the wonderful Octagon Barn Winter Market, a beautiful post and beam structure on the top of a windy, snow-covered hill in Knox, New York. About an hour into the show I spotted local farmer, Sandy Gordon, selling grass-fed prime rib from a cooler for an amazing $10 per pound. Christmas dinner!

I’m not a big beef eater. I don’t know much about the various cuts of beef or how to cook them.  After googling around, I ended up back at seriouseats.com, where they’ve done exhaustive work on the subject. Grassfed beef is leaner and tastier than factory food, but it can be tough if not treated gently. The folks had turned around the traditional high heat sear followed by low heat roast. They recommend a long, slow roast at 200 degrees followed by a high heat sear at the very end – once  the meat has had a chance to rest for at least a half hour.

 I was enjoying the party too much to take my own picture. This is from seriouseats.com but it looks exactly like my roast. Yay.

I was enjoying the party too much to take my own picture. This is from seriouseats.com but it looks exactly like my roast. Yay.

I didn’t realize you were supposed to “dry age” the meat, so I let it sit, uncovered, for about four hours before cooking. I was a little worried about the fat content so draped some garlic flavored beef bacon over the two 3.5 lb. roasts before cooking. I placed both roasts on racks in a 200˚ oven for exactly four hours, when the roasts clocked in at 130 – 138˚ internal temp. I let them sit for an hour or so and as we were setting food on the table and moving people in that direction, I popped the two roasts into a 500˚ oven for eight minutes and began to carve. I held my breath, but both roasts were perfect. Did I say PERFECT? The meat was juicy and pinky/red all the way through with a nice crust on the outside. Tender. Did I say tender? And yes, tasty.

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To go with the meat we served a beautiful raw Brussels sprout salad and gruyere scalloped potatoes along with a squash-rice bake my brother supplied. After dinner we had a whimsical bouche de noel and amazing cookies courtesy of Nancy.  Everything was home made and most of the ingredients were local, except for the cheese, the chocolate, coffee, wine, and almonds. 

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Farm share studio celebrates local food and the farmers who make it possible. Here I'll share artwork and recipes inspired by local food and farmers, as well as fabulous markets and other resources.

Farms & Markets

  • Altamont Orchards
  • Barber's Farm
  • Bella Terra Farm
  • Black Creek Farm CSA
  • Capital Roots
  • Field Goods
  • Fox Creek Farm CSA
  • Gordon Farms
  • Honest Weight Food Co op
  • Indian Ladder Farms
  • Maynard Farms
  • Longfield Farm
  • Patroon Land Farm CSA
  • Schenectady Greenmarket
  • Schoharie Valley Farms
  • Shaker Shed
  • Troy Waterfront Farmers Market

Food

  • Culinate.com
  • Eatingfromthegroundup.com

Resources

  • Agrilicious
  • Agriculture Stewardship Association
  • American Farmland Trust
  • Hudson Valley Seed Library
  • Institute for Local Self Reliance
  • KnowWhereYourFoodComesFrom
  • Local Harvest
  • Mohawk Hudson Land Conservancy
  • Open Space Institute
  • Seed Savers Exchange
  • Slowfood.com

Reading

  • Animal Vegetable Miracle
  • Closing the Food Gap
  • The Emergent Agriculture
  • Food Politics
  • The Homemade Pantry
  • Orion Magazine
  • The Omnivore's Dilemma
  • The Third Plate