How to Prepare Your

Holiday Roasts

 

 

Roasted Turkey or Turkey Breast

10-12 lb Turkey

1 large orange-cut in wedges

2 garlic cloves-coarsely copped

2 shallots-coarsely chopped

Bay leaf

1 sprig fresh thyme

1 sprig fresh sage

2 tbsp soft butter

1 tbsp Kosher salt

½ tsp black pepper

 

Preheat oven to 450° F.

 

Combine orange, garlic, shallot, bay leaf, thyme and sage.

 

Remove neck and gizzards from cavity and stuff with mixture.

 

Truss turkey, dry skin with paper towel & rub skin with butter. Season with salt and pepper. Roast in oven for 20 minutes and turn oven down to 325°.

 

Slowly roast basting frequently until internal

temperature reaches reaches 165°.

Remove from oven and let rest for 20 minutes before carving.

 

Note: Insert thermometer between thigh and

breast where leg meets the thigh.

 

 

 

Roast Pepper Crusted Tenderloin of Beef

6-7lb Beef Tenderloin, trimmed and chain removed

2 tbsp kosher salt

6 tbsp coarsely ground peppercorns (black, red and green)

4 tbsp olive oil

Heat oven to 400° F. Coat outside of beef with salt and peppercorns.

Heat olive oil until just beginning to smoke. Sear beef until brown on all sides. Place beef in roasting pan and roast about 20-30 minutes until thermometer inserted into center of beef registers

125° for rare and 130° for medium rare.

Remove and let rest 20 minutes before slicing.

 

 

Holiday Rib Roast w/ Herb Crust

6-7 lbs. bone-in Montana Ranch Rib Roast or

4-5 lbs boneless Montana Ranch Rib Roast

2 tbls olive oil

2 tbsp Dijon mustard

3 garlic cloves, chopped

2 tbls fresh thyme-chopped

1 tbsp fresh sage-chopped

2 tbsp Italian parsley-chopped

1 tbsp fresh rosemary-chopped

1 tbsp kosher salt

1 tsp black pepper

Heat oven to 375°. Combine all ingredients and rub mixture over all side of beef, place on a rack in roasting pan and roast for 1-1.5 hrs, until thermometer inserted into center of roast reads 125° for rare and 130° for medium rare. Place beef on platter and let rest for 20 minutes before carving.

 

 

Braised Beef Brisket

2-3 lbs, Montana Ranch Beef Brisket

5 oz olive oil

½ cup onion- 1” dice

½ cup clery-1” dice

½ cup carrots-1” dice

3 clove garlic-left whole

2 bay leaf

2 sprigs fresh thyme

2 sprigs fresh oregano

1 sprig fresh rosemary

2 oz tomato paste

32 oz beef broth

Heat oven to 325°. Heat 3 oz olive oil in sauce pan. In pan, combine garlic, onion, celery & carrot. Cook until outside gets tender, being careful not to brown. Transfer vegetables to oven safe roasting pan & return pan to heat. Put remaining 2 oz olive oil into pan. Sprinkle salt & pepper evenly on beef and put into pan. Sear outside of beef on both sides, approximately 2 minutes per side.

Place beef on top of vegetables in roasting pan and return pan to heat. Add beef broth and tomato paste. Bring to boil and pour over beef. Add fresh herbs, cover with foil and place in oven. Roast for about 2-2 ½ hrs or until thermometer inserted in center of beef registers 165°-170°. Remove from pan, let rest 20 minutes, slice and top with vegetables & Jus.

 

 

 

 

Classic Pot Roast

3-4 lbs Montana Ranch Chuck Roast or

3-4 lbs Montana Ranch Bottom Round

5 oz olive oil

1 cup onion- 2”chop

1 cup clery-2” chop

1 cup carrots-2” chop

2 baking potatoes-peeled & 2” chop

3 clove garlic-left whole

2 bay leaf

2 sprigs fresh thyme

2 sprigs fresh oregano

1 sprig fresh rosemary

4 oz dry red wine

32 oz beef broth

Heat oven to 325°. Heat 3 oz olive oil in sauce pan. In pan, combine garlic, onion, celery, carrot & potato. Cook until outside gets tender, being careful not to brown. Transfer vegetables to oven safe roasting pan & return pan to heat. Add remaining olive oil to pan. Sprinkle salt & pepper evenly on beef and put into pan. Sear outside of beef on all sides, approximately 2 minutes per side.

Place beef on top of vegetables in roasting pan and return pan to heat. Pour red wine into pan and reduce by ½. Add beef broth. Bring to boil and pour over beef. Add fresh herbs, cover with foil and place in oven. Roast for about 21/2 -3 hrs or until thermometer inserted in center of beef registers 165°-170°. Remove from pan, let rest 20 minutes, slice, arrange vegetables and potatoes around beef and top with Jus.