The Complete Holiday Meal: Tomahawk Prime Rib Roast

The Complete Holiday Meal: Prime Rib

Passionate chef and author Chris Cosentino is known for his unique culinary style and expertise in whole animal cookery. Chef Cosentino has personally crafted a set of recipes that center on our American Wagyu Tomahawk Prime Rib Roast and are written so that anyone can create a mind-blowing holiday meal. 

The Supporting Dishes

Brussels Sprouts, Whole Grain Mustard & Brown Butter 

Ingredients

• 20 Brussels sprouts, ends trimmed and halved lengthwise
• 3 tablespoons whole grain mustard
• 2 tablespoons fresh sage leaves
• 4 tablespoons unsalted butter
• Kosher salt
• Black pepper, freshly ground

Directions

1. Plunge half of the Brussels sprouts into a pan of boiling salted water and boil until just tender, about 3 minutes. Using a wire skimmer, transfer the sprouts to an ice-water bath to cool completely, then remove from the bath and reserve. Repeat with the remaining Brussels sprouts, adding more ice to the ice-water bath if necessary. Pat the brussels sprouts dry.
2. In a sauté pan over high heat, add butter 1 tablespoon. When it is hot, add the Brussels sprouts and sauté until golden brown on both sides, 3 to 5 minutes. Add the rest of the butter and sage, stirring occasionally. Add the whole grain mustard and swirl the pan to emulsify. Season with salt and pepper.
3. To serve, warm the bowl then put Brussels sprouts among the bowl and serve right away.

Butternut Squash in the Style of Porchetta 

Ingredients

• 2 Butternut squash
• 2 tablespoons sage leaves, save stems
• 2 tablespoons rosemary needles, save stems
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon Aleppo chili
• 5 tablespoons extra virgin olive oil
• 2 bay leaves
• Kosher salt
• Black pepper fresh ground

Directions

1. Preheat the oven to 350°F (180°C).
2. Scrub the squash with warm water to remove any wax or dirt on the outside. Cut the squash in half lengthwise and scoop out the seeds. Season the cut sides of the squash with salt and pepper.
3. Pick the leaves from the sage & rosemary and reserve.
4. In a roasting pan just large enough to accommodate the squash halves, combine the sage stems, 1 cup water, 2 tablespoons of extra virgin olive oil, and the bay leaves, spreading the herb stems evenly over the bottom of the pan.
5. Using a sharp knife score the skin on the squash like grill marks then repeat on the flesh side. Season the squash with salt and pepper on both sides, then place the squash halves, skin side up, cut side down in the pan. Place in oven.
6. While the squash is roasting, in a mortar & pestle crush the fennel & coriander seeds, place in a bowl then add Aleppo chili and the chopped sage and rosemary blend with 2 tablespoons extra virgin olive oil.
7. Roast the squash until tender when pierced with a knife, about 40 minutes. Let the squash cool then rub both sides of the squash with the herb & spice mixture.
8. In a sauté pan over high heat, melt the remaining 2 tablespoons extra virgin olive oil. Add the squash pieces, cut side down, and sear until nicely browned, basting the whole time with the olive oil until golden brown.
9. Transfer the squash pieces to a warmed platter. Serve right away with salsa Verde or salsa picante.

Treviso, Pomegranate, & Walnuts 

Treviso radicchio

• 4 heads Treviso radicchio
• 1/2 cup walnuts
• 1 tablespoons pure olive oil
• Kosher salt and freshly ground black pepper
• 2 Fuyu persimmons, peeled & cut in 1/6ths
• ¼ cup chives, cut into 1” batons
• 1 pomegranate, equaling 1/2 cups pomegranate seeds
• 3 tablespoons vinaigrette (recipe below)
• Wedge of Pecorino Romano cheese for shaving

Pomegranate Vinaigrette

• 2 tablespoons pomegranate syrup
• 1/3 cup Zinfandel vinegar
• ½ cup extra virgin olive oil
• To taste, kosher salt
• To taste, black pepper
• 1 teaspoon Aleppo chili

Directions

Treviso radicchio

1. Preheat the oven to 350°F (180°C). In a small bowl, toss the walnuts with the olive oil and season lightly with salt and pepper. Spread the walnuts on a small rimmed baking sheet and toast in the oven until dry and fragrant, about 5 minutes. Transfer to a plate to cool. Once cool rough chop to make it easier to eat.
2. Using a large knife, split each head of radicchio in half lengthwise. Remove the core from each radicchio half with a V-shaped cut. Put all of the radicchio in a large bowl. Peel and cut the persimmon in 1/8ths.
3. Remove the seeds from the pomegranate. Cut the pomegranate in half crosswise. Working over a deep bowl filled halfway with water, place the fruit half in your hand with the exposed seeds facing down and your fingers slightly apart. Using a wooden spoon, rap firmly on the pomegranate to release the seeds into the water. Repeat with the other half.
4. Add the pomegranate seeds, persimmons, toasted walnuts & chive batons to the radicchio and season with salt and pepper. Drizzle the vinaigrette over the top and mix gently to coat evenly. Using a vegetable peeler, shave a few pecorino curls over the top and serve right away.
5. In a mixing bowl start with the pomegranate syrup, red wine vinegar, salt and Aleppo chili, slowly whisk in the extra virgin olive oil then sit in a non-reactive container until ready.

Pomegranate Vinaigrette

• In a mixing bowl start with the pomegranate syrup, red wine vinegar, salt and Aleppo chili, slowly whisk in the extra virgin olive oil then sit in a non-reactive container until ready.

The Main Dish 

American Wagyu Tomahawk Prime Rib Roast 

The SRF Wagyu Tomahawk Prime Rib Roast is a dramatic centerpiece. The long rib bones are exposed to add some primal elements to this prime rib. Chef Cosentino’s recipe highlights the natural richness of the SRF Gold® roast while adding additional layers of flavor.

This recipe provides step-by-step instructions so you can set your holiday table with a beautiful and delicious centerpiece to impress all your holiday guests. > Learn More.