Thanksgiving recipes from TSLN
Ranching is a lifestyle that embraces tradition. Rarely is that commitment to tradition more evident than around the holidays. These are a few traditional favorite Thanksgiving recipes from our editorial staff that we hope you and your loved ones enjoy.
Turkey may be the traditional meat of choice for Thanksgiving, but it’s not a holiday in cattle country without beef on the table.
1 whole rib eye roast (boneless, or traditional rib)
4-5 T. olive oil
1/4 c. freshly ground coarse black pepper
2 T. kosher salt
4 T. ground thyme (or a few springs, if using fresh herbs)
4 T. rosemary (or a few springs, if using fresh herbs)
4 T. ground garlic
3 T. raw/natural sugar
1/4 c. cumin
1/2 c. paprika
Preheat oven to 450 degrees.
If you are using a larger rib roast (12-14lbs) – cut in half for more even roasting. A smaller 8-12 lb roast is good whole.
Heat the olive oil in your favorite cast iron skillet, searing the rib at very high heat until it’s a pretty buckskin color.
Remove from pan, rub with olive oil again.
Mix the rib-rub, and pour the rub over the rib so you can’t see the meat through the spice. Pat softly to push it into the meat.
Roast for 20-30 minutes at 500 degrees.
Reduce heat to 300 degrees.
Roast for another 20-30 minutes until a meat thermometer registers 125 for rare. Remember, the roast will continue to cook slightly when you remove it from the oven.
Let rest for 15-20 minutes before serving. This allows the meat to relax, is juicier, with fuller flavor and palatability.
To serve a medium to medium-well prime rib, cook to medium-rare in the oven, and remove. It will continue to cook as it rests.
Note: It’s incredibly important to use a great meat thermometer when making a prime rib.
I make these a couple of times a week for my family. We often use them for sandwiches. You can really make them as big or as small as you’d like. I use the same recipe for caramel rolls, using all bread (white) flour.
1 1/2 c. water
1/4 c. honey
2 1/2 tsp. yeast
2 T. butter or margarine
1 3/4 c. whole wheat flour
2 c. bread flour (possibly a little more)
1 tsp. salt
2 T. flax seeds (optional)
Combine ingredients in order given. Feel free to use your bread machine or stand mixer with dough attachment.
Mix or knead at least 7 minutes or until dough is smooth and soft (add water or flour a tablespoon at a time if dough is too wet or dry).
Let rise in oiled bowl for an hour or until doubled in size (or until the bread machine says the dough is done.)
Grease a large jelly roll pan well. Form into balls about one-half the desired dinner roll size (about the size of a golf ball). When finished forming dough, press each ball to flatten (this keeps the rolls round, not cone-shaped). Allow to rise in a warm place until double.
Bake at 400 degrees for about 10-12 minutes or until golden brown. (I always use an aluminum pan. You might want to lower the baking temperature to about 350 – 375 degrees for a dark-colored pan.)
For white buns, use all bread flour and leave out the flax seeds.
If you don’t have honey, feel free to use white or brown sugar, just add a touch more water to the dough.
While this recipe doesn’t sound very fancy, it’s an old-fashioned holiday treat that has been passed down through my family for at least six generations. It’s a much-anticipated treat every Thanksgiving and Christmas, but don’t even think about serving it without the sauce.
1 c. chopped dates
1 c. hot water
1 t. soda
Mix together and let stand 30 minutes.
1 c. sugar
1 beaten egg
1 heaping tablespoon butter, melted
1 1/3 c. flour
1/2 c. chopped nuts
1 t. baking powder
Stir until combined. Pour into a greased and floured 9 x 13 pan and bake at 350 for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
1 c. sugar
1/3 c. butter
1 c. cream
Heat slowly, stirring until the sugar dissolves. Add 1/2 t. vanilla and serve hot, drizzled over individual servings of cake.