Braised Smith Lake Farm Cross Rib Roast

Braised Cross Rib Roast & Red Wine Demi-Glace

Instructions

1. Preheat your oven to 325°F (165°C). Pat the cross rib roast completely dry with paper towels and season it generously on all sides with kosher salt and black pepper.

2. Heat the neutral oil in a heavy Dutch oven over medium-high heat. Carefully place the roast in the pot and sear until a dark, rich crust forms on all sides (about 4–5 minutes per side).

3. Pour the beef stock around the roast (it should come about halfway up the sides of the meat). Bring the liquid to a simmer, cover the pot tightly with a lid, and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.

4. Carefully remove the pot from the oven. Transfer the roast to a cutting board or platter, tent loosely with foil, and let it rest while you make the sauce.

5. Skim any excess fat from the surface of the braising liquid remaining in the pot. Place the pot on the stove over medium-high heat. Stir in the red wine and bring to a brisk simmer. Let it reduce until the liquid thickens into a rich, glossy demi-glace that coats the back of a spoon. Blanched Root Vegetables

Creamy Mashed Potatoes

Instructions

1. Place the quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are completely tender and easily pierced with a fork (about 15–20 minutes). Drain well.

2. While the potatoes are boiling, combine the heavy cream and butter in a small saucepan over low heat. Let the butter melt and the cream slightly reduce and thicken. Keep it warm.

3. While the potatoes are still steaming hot, pass them through a potato ricer back into the empty, warm pot. (This prevents gummy, overworked potatoes).

4. Gently fold the hot cream and butter mixture into the riced potatoes until just combined. Taste and adjust the salt as needed. Cover to keep warm.

Blanched Root Vegetables

Instructions

1. Bring a medium pot of generously salted water to a rolling boil.

2. Because these vegetables cook at different rates, you will add them to the same boiling water in stages. First, drop in the cubed yellow beets. Boil for 8-10 minutes until starting to soften.

3. Add the rest of the vegetables and boil for 5-8 more minutes. Until desired doneness.

4. Check that all vegetables are fork-tender. Drain them immediately. Optional: toss them back into the warm pot with a tablespoon of butter and a pinch of salt to give them a nice glaze.

Pan-Seared King Oyster Mushrooms

Instructions

1. Slice the mushrooms in half lengthwise. Using the tip of a sharp knife, gently score the cut side of each mushroom half in a crosshatch (diamond) pattern, being careful not to cut all the way through. Season the scored sides generously with salt and pepper.

2. Heat the neutral oil in a large skillet (cast iron or stainless steel works well) over medium-high heat. Place the mushrooms, scored-side down, in the hot oil. Weigh down if possible for maximum contact and to prevent the mushrooms from curling.

3. Remove the weight and flip the mushrooms over. Cook for another 2 minutes on the round side.

4. Pour the white wine into the hot pan. It will immediately steam and bubble. Lower the heat to medium and cook for another 1–2 minutes, allowing the mushrooms to absorb the wine and cook completely through until tender. Remove from heat.

   
   

Plating & Serving

1. Spoon a generous mound of the creamy riced mashed potatoes onto each plate or a large family-style serving platter. Use the back of your spoon to create a small well in the center.

2. Arrange the vibrant blanched root vegetables and the seared King Oyster mushrooms around the edges of the potatoes.

3. Thickly slice or pull apart the braised cross rib roast and lay it generously over the mashed potatoes.

4. Drizzle the rich red wine demi-glace heavily over the beef, allowing it to pool in the well of the mashed potatoes.