Beef Highlighted as Cattlemen Ready to Meet
The Colorado Department of Agriculture and it’s Colorado Proud Marketing Division is highlighting the state’s largest agricultural commodity all month.
Danielle Trotta, Colorado Department of Agriculture Business Development Specialist says the agency is inviting folks to consider a prime rib recipe it has been given by Chef Jason Morse of 5280 Culinary.
Trotta: The reason we’re doing the prime rib is that it’s one of the most desirable cuts of beef and it’s a classic for many celebrations. It can add a festive flair to the table. Beef cattle tops the list as Colorado’s number one agricultural commodity. Supporting the state’s beef producers has such a positive impact on the agricultural communities and their local economies.
In Colorado, more than 2.7 million head of cattle are being raised by families in every county of the state.
Trotta: “We have an awesome recipe that you can just cook right on your grill. And we also have along with that a side dish for bacon-wrapped carrots.”
Meanwhile, the Colorado Cattlemen’s Association’s which serves as the principal voice and advocate for Colorado beef production is in the middle of a sizable fundraising campaign.
The Colorado Cattlemen's Association, says as part of the Livestock Exchange Building Alliance partner group, it is purchasing and redeveloping the historic Livestock Exchange Building complex on the National Western Stock Show grounds. The CCA is seeking donations to help make the purchase.
The Association is using an online format for its 2021 Mid-Winter Conference on Tuesday, January 19th. issues such as labor, wolf introduction, and expansion of processing capacity for locally produced beef are on the agenda. Coloradocattle.org for information and to register for the free event
Bone-in Prime Rib
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
8 lb. bone in, prime rib roast
Rub-a-dub seasoning, 5280 Culinary, to taste
Island boys coffee seasoning, 5280 Culinary, to taste
Remove the roast from packaging and place on a large cookie sheet pan. Allow to drain any juices and warm up at room temperature for 20 minutes. Starting at the TAIL, BONE side of the roast, cut the bone along the ribs, between the meat and ribs, to the back side, separating the bones from the meat.
Rub the entire prime rib with a light coat of oil or bacon fat. Next liberally season on all sides (and under the bone) with Prime Rib Rub-a-Dub, Chef’s Rub-A-Dub, Island Boys Coffee Rub or a 50/50 blend of Rub-A-Dub and Island Boys. Return the bones to the bottom side and using butcher twine, secure in 2-3 areas by tying the bones to the meat. Wrap in plastic wrap or place in a pan and into the fridge. I suggest leaving wrapped for 12-16 hours.
Preheat a Big Green Egg® or grill of choice to 200˚ and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor). If using EGGgenius, add it now, set up an ambient probe and adjust temp to 350˚. Add the ConvEGGtor legs up, ADD a convEGGtor drip tray and then place the grill grate on top of convEGGtor. Close dome and Adjust Temp to 350˚ (adjust bottom vents and top rEGGulator).
Place the prime rib on the grill grate; the drippings will collect in the drip tray. Ensure the ribs or rib side is down and fat side is up. Add any additional seasoning, bacon fat or butter to the top of the prime rib if desired. DO NOT COVER THE PRIME RIB DURING THE COOKING PROCESS. Close the lid and cook at 350˚ until desired doneness is reached.