Much time is often spent planning and preparing family meals, from choosing recipes to gathering ingredients and working in the kitchen. However, where that food actually comes from and how it’s made is an often-overlooked part of food preparation.
Next time you lay out a weekly menu that includes recipes like this Bone-In Prime Rib, keep sustainability in mind by considering the practices put in place by America’s farmers. For example, the corn industry’s evolution in sustainability along with its documented environmental, economic and social improvements over the last several decades points to farmers’ willingness to embrace change.
Corn farmers impact hundreds of thousands of jobs, infuse billions of dollars into the economy and care for critical resources while overseeing substantial improvements in production.
The family farm belonging to Nathan and Nicki Weathers in Yuma, Colorado, includes 3,000 acres of irrigated crops and 300 cows. They harvest grain corn, which goes to a feedyard, dairy or an ethanol plant, and silage, which is sold to local feedyards.
According to Nathan, corn is the best feed available for his farm and makes his beef production more sustainable.
“They go hand in hand,” Nathan said. “We need to have protein and be able to grow it and have a feed source for pork and poultry. Corn is an efficient and economic feed source for all our protein.”
Bone-In Prime Rib
Recipe courtesy of chef Jason K. Morse, C.E.C., 5280 Culinary, LLC, and Ace Hardware Grill Expert on behalf of the Colorado Corn Administrative Committee
1 bone-in prime rib roast (8 pounds) oil
5280 Culinary Rub-a-Dub seasoning, to taste 5280 Culinary Island Boys Coffee seasoning, to taste
Remove roast from packaging and place on large sheet pan. Drain juices and warm at room temperature 20 minutes. Starting at tail on bone side of roast, cut bone along ribs, between meat and ribs, to back side, separating bones from meat.
Rub prime rib with light coat of oil. Season on all sides and under bone with blend of seasonings. Return bones to bottom side and, using butcher twine, secure in 2-3 areas by tying bones to meat. Wrap in plastic wrap or place in pan and refrigerate 12-16 hours.
Preheat smoker or grill to 200 F and load with preferred smoking wood chunks, if desired.
Place prime rib on grill rib side down, fat side up, allowing drippings to collect in drip tray. Increase heat to 350 F. Close lid and cook, uncovered, until desired doneness is reached.
Garlic Butter Potatoes — The Perfect Side
Yields: 8
Prep Time: 15 minutes
Total Time: 1 hour
INGREDIENTS
1 1/2 lb. new or small potatoes
1/4 c. butter, melted
1/4 c. extra-virgin olive oil
3 cloves garlic, minced kosher salt Freshly ground black pepper
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1/4 c. finely chopped parsley
DIRECTIONS
Preheat oven to 375° and line a large baking sheet with parchment paper.
Make small slits in each potato, like an accordion, making sure not to cut all the way through. Place potatoes on a large sheet pan.
In a small bowl, whisk together melted butter, olive oil and garlic. Brush mixture over potatoes then season with salt and pepper. Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden.
Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top. Bake for another 23 to 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.
Garnish with parsley and serve warm.
