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!

This recipe is courtesy of the Butte Heritage Cookbook, I have made a few alterations. Butte, Montana was a big mining town and the Butte Pasty became a working man's staple. It is filled with steak, potatoes and onion! It is extremely delicious and if you have a working man or woman in your life why not make it for them?

Mining towns in the Rocky Mountains were responsible for establishing beef ranches to feed all the influx of workers. Beef ranches arose to feed the all the new residents and back then the beef was all grass-fed! Many of the miners in Butte, came from Ireland where they brought a tradition of meat pies much like the Irish Dingle pie. I used the La Cense flank steak, here is how pretty the filling looked:

Ingredients:
1 La Cense Grass-fed Flank Steak, diced
1 medium onion, diced
1 large tablespoon butter, melted
salt and pepper
1 cup diced rutabagas (if desired)
1 medium sized potato, diced

For Pasty Dough:
1 1/2 cup flour
1/2 teaspoon baking powder
1/4 tsp salt
1/3 to 1/2 cup butter or lard
1/4 cup cold water

Preparation: Preheat oven to 400 degrees. Sift flour, salt, and baking powder together; then cut room-temperature butter into the dough, kneed as you would pie dough. (This recipe makes 2 pasties) For one pasty, take 1/2 the dough and roll into shape and size of pie plate. Mix the filling together and season with salt and fresh cracked pepper. Pile half the filling mixture on only half the round of pie dough. Sprinkle with hot butter. Fold the dough over the filling, pressing edges together well.

Cut slit in top of each into which a teaspoon of hot water should be poured occasionally to keep from drying out. Bake 45 minutes in hot (400) or until will browned. Then reduce to 350 for 15 minutes. Enjoy!