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Piedmontese Beef
Never have a tough piece of meat again! With Piedmontese Beef, we can guarantee it. Originally from the Alpine Hills of Northern Italy, this breed of cattle is naturally tender. Blessed with a unique genetic structure, they have more muscle fibers, that are smaller, which require minimal force to cut or chew. Our Piedmontese Beef, grown in the Midwest, has an incredible flavor profile because it is pasture raised and finished by feeding on source verified vegetarian grain. They are humanely raised, 100% all natural and are part of the “Never Ever Program”, where antibiotics, hormones and steroids are never used. These cattle are packed with vitamins, minerals and are low in cholesterol. We know our farmers and can source verify the origin of the family owned ranches that these cattle come from. This is the healthy beef option without compromising taste or tenderness!
Piedmontese Standing Rib Roast
4 lb. (average)
$108.00
Number:Our Certified Piedmontese Beef Bone-In Prime Rib Roast will be the star at your dinner table! This succulent and tender roast is marbled perfectly. The chine bone has been removed, which means you can cut through the roast without hitting a bone. The rib bones have, also, been removed and tied back on with butcher twine. Season with salt and pepper, then roast to perfection. Let the meat rest after cooking, for about 30 minutes, before slicing and serving.
**This item requires ample lead time.Recipe
Fossil Farms Piedmontese Rib Roast
with Dijon Mustard Crust and Foie Gras ButterDownload printable .pdf file.
Ingredients
1 Fossil Farms Piedmontese 4 LB rib roast
2 tbsp. grapeseed oil
1⁄4 cup Dijon mustard
1 tbsp. honey
2 cups panko breadcrumbs
1 oz. chopped parsley
1⁄2 tsp. salt and pepperPreheat oven to 350 degrees. In a large cast iron pan, add grape seed oil and turn on high heat. Once pan is hot, almost to the point of smoking, sear the Piedmontese rib roast on all sides until evenly browned. Remove from pan and put to the side. In a medium mixing bowl, combine the mustard, honey, salt and pepper and whisk until smooth. Generously cover the Piedmontese roast with the mustard mix. In a second large mixing bowl, mix the breadcrumbs and parsley. Roll the rib roast that has now been seared and covered in honey Dijon in the breadcrumbs. Place on roasting rack in the oven for 25-30 minutes or until the internal temperature reaches 140 degrees for medium rare doneness. Let rest at least 10 minutes before slicing.
For the Foie Gras Butter
4 oz. Fossil Farms pre-sliced Foie Gras
4 oz. high quality unsalted butter
Pinch of kosher salt, pepper, and nutmegDirections
Place the 4 oz. Foie Gras in a plastic zip lock bag. Make an ice water bath and set aside. In salted boiling water poach the Foie Gras until soft and starting to melt, about 2 minutes. Drop the bag in the ice water to cool. Remove the Foie Gras from the water bath and place in food processor. Add butter, salt, pepper and nutmeg and process until smooth. Wrap in plastic wrap and keep refrigerated. To serve, slice Foie Gras butter and place on top of sliced Piedmontese rib roast.Your Comments
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