At our Grass-fed Party holiday dinner we made it seasonal. I made butter pecan roasted butternut squash, mashed fingerling potatoes, a sweet potato gratin, curried brussel sprouts and roasted beets. The star of the evening was a show stopping La Cense Boneless Prime Rib that I seasoned with rosemary and garlic. I love prime rib, it is one of my favorite roasts, and this grass-fed version was just delicious---I really mean it, it was fantastic!

The conversation was great, so where the guests. My sister and Franny made dessert; a delicious and spicy apple pie and a smooth chocolate cake with sour cherries! All in all it was a lovely evening: frugal, seasonal and filled with love!



Roasted La Cense Boneless Prime Rib Roast

Ingredients:
3 sprigs fresh rosemary
2 cloves garlic, sliced
1 Boneless La Cense Prime Rib Roast- about 3 pounds
Salt and Pepper to taste
Olive oil

Preparation: Defrost the roast in water the day before keeping it in the plastic in a large bowl. This should take about 5 hours. Place in the refrigerator. Two hours before you cook the roast take the roast out letting it reach room temperature. Preheat the oven to 500 degrees, season the roast and slather it with olive oil, roughly chop rosemary and place on top with garlic, set in a roasting pan. You will be roasting this quickly at about 5 minutes per pound I had mine in the oven for about 20 minutes. It is important to have a meat thermometer so that you can monitor the doneness, as most ovens vary greatly(mine takes a long time) you will want it roasted to an internal temperature around 130°F to 140°F which is medium rare.Let it rest for 10 minutes before you serve! Enjoy!