The biggest rule for cooking Grass Fed, Grass Finished Beef is LOW AND SLOW. Which means that, because of the beef is leaner/has less fat, you need to make sure that you are cooking it at a lower temperature and for a longer time then you would normally cook conventional beef. Otherwise, you end up over cooking the meat, it loses it's texture, flavour and becomes tough, chewy and not the amazing Mitchell Bros. Beef you've come to expect.
HOWEVER, we have been experimenting using an electric pressure cooking for our Roasts. The combo of heat + pressure helps to gently break down the fibres in our cuts that typically take hours in the oven at a lower temperature. We highly recommend using this technique if you are: short on time, want an easy/quick way to cook your beef, or want to cook from frozen.
For our Prime Rib Roast, we used:
- 2-Rib Prime Rib Roast
- 2 Sprigs of Rosemary
- 1/2 Cup of Water
- 2 Tablespoons of Butter
- Salt and Pepper
Defrost your Prime Rib Roast, 24 hours in advance. 1 hour before cooking, bring to room temperature.
Place 1/2 cup of water at the base of your pressure cooker.
On the rack, within the pressure cooker, place your Prime Rib Roast. Place a 2 sprigs of Rosemary on top.
Attach your lid (make sure it's tight and locked in!). Turn your pressure cooker on. Allow for the pressure to build from Low to High. As soon as you are able to, turn the pressure to High and allow to cook for 45 - 55 minutes.
Take your Prime Rib Roast out of the Pressure Cooker and allow to rest for 5 minutes, lightly tented.
Heat up your cast iron pan and melt your butter. Once your roast has rested, place lightly in the cast iron pan for 2-3 minutes on each side. Salt and pepper lightly. Allow to cook until a slight crust has formed.
Take your Prime Rib Roast off the heat and allow to rest for 5 more minutes.
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