Prime Rib Roast

Still looking for the perfect main dish for your family’s holiday meal? Take a look at this recipe for a juicy, tender prime rib roast! This is a main course sure to wow your family and guests!

Print recipe here! 

Ingredients

– 1 NorthStar Bison Prime Rib Roast (bison or beef)
– 3-4 garlic cloves, minced
– Olive oil (as desired)
– 3 tbsp NorthStar Seasoning or your favorite seasoning mix or rub

Instructions

Cover your fresh or thawed roast with olive oil, garlic, and seasoning. Wrap it in foil then let it marinate in the refrigerator for 12-24 hours. Remove it from the refrigerator and its foil 1 hour before beginning to cook.

Set EGG for indirect cooking at 500°F and place meat on a Half-Moon Cast Iron Griddle or a flat cookie sheet to braise for 10 minutes on each side. This should give it the meat a crust to keep it juicy.

Lower the EGG’s temperature to 200°F and set to cook another 40 minutes. Use a meat thermometer to check that its internal temperature reaches at least 140°F (for a rare cook). Remove the roast when it reaches your desired internal coloring then let set for 15 minutes before cutting to serve.

Note: A standing Rib Roast will take a little longer to cook.

Pumpkin Soup with Feta

Pumpkin Soup with Feta

Make use of those pumpkin patch leftovers and warm yourself up in this cooler weather with this recipe for delicious pumpkin soup!

Print recipe here!

Ingredients

– ½ small leek, sliced into thin rounds
– celery stalk, thinly sliced
– ⅛ celery root, cut into ½ inch cubes
– 1 large shallot, peeled and chopped
– 1 clove of garlic, peeled and minced
– 3 sprigs of thyme
– 1 qt water

3½ tsp salt
– 2 small pumpkins of about 1½ lbs each
– 3½ oz. (100 g) feta cheese
– Watercress for garnish

Instructions

Set the EGG for direct cooking at 350°F.

Put the cut vegetables, thyme sprigs, water, and salt in the Dutch oven then put it on the cooking grid. Place the pumpkins next to the Dutch oven and close the lid of the EGG. Roast the pumpkins for about 30 minutes while the vegetables are cooking. After 30 minutes, check the pumpkins and the vegetables in the Dutch oven to see if they’re soft. Continue to cook if they’re not soft yet.

Remove the pumpkins when cooked and leave to cool. Remove the Dutch oven from the EGG and remove the thyme. Peel the pumpkins, halve them, and scoop out the seeds. Cut the flesh into chunks and add them to the Dutch oven. Purée the mixture in a blender and pour through a sieve, then season to taste with salt and pepper.

Cut the feta into cubes and put them into different bowls (suggested: 8). Pour the soup in the bowls and garnish with the watercress.