The Ranch is our heritage
The next 19 years I spent in food service as a chef in the Colorado foothills. Still learning about food and connecting with it, I developed a wanting to go back to my roots.
From a very young age I learned the importance of where your food comes from and the extensive care that goes into it.
My dad continues to ranch with his wife and my two younger siblings. With the growing number of people attending farmers markets and buying locally, I decided to try to branch the family business out by selling our wonderful Colorado beef directly to the public. This beef is a part of my heritage. It’s my life really… I hope everyone loves it as much as I do.
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Salt and freshly ground black pepper
One 3 to 5 lb roast (an arm roast was used in this picture)
8oz red wine
4 to 8 cups beef stock
1 sprig rosemary
4 sprig thyme
4 Tablespoons olive oil
1 stick un-salted butter (1/2 cup)
1 onion (peeled and rough chop)
3 garlic cloves (smashed then peeled)
4 large carrots ( halved and cut into 2 in pieces)
3 celery stalks ( halved and cut into 2in pieces)
2 celery root (peeled and diced into 2 in pieces)
(optional: use 12 or so baby potatoes instead of celery root if you aren’t watching your carbs)
Thaw your roast in the refrigerator on the bottom shelf on a sheet pan (or whatever it fits in)
Pull it two days before you want to cook it. Once it has thawed, salt and pepper on both sides pretty generously. You want to season it at least one day before you cook it.
Day of: Pull your roast out of the refrigerator and let set at room temperature for at least 30 min. This helps your pan from getting too cold while you are trying to brown your meat.
Pre-heat your oven to 300 degrees
Start heating your Dutch oven on the stove top medium high heat. Put your olive oil in. Once hot brown the sides of your roast. (If you are using a crock pot you still need to do this step. You can use a cast iron skillet or regular large sauté pan)
After the roast is brown, I put it aside on a plate while I add the carrots, onion, celery, garlic, celery root (or potatoes) thyme and rosemary. I stir that around a minute then add the roast back to the pot, add the wine to de-glaze and then the beef stock. (If using a crock pot you can use the same method but put the roast in the crock after browning then everything else after you have deglazed the goodness from the pan)
Put the lid on and let it cook for at least an hour per pound. (if using a crock pot 8 to 10 hrs on low, 5 to 6 hrs on high) You want it falling off the bone and tender. I’ve let roast go for 6 hours in the oven no problem but if you think you will need that much time or more make sure the meat is ¾ covered with stock. I also wait to put the root vegetables in until the last hour of cooking so they aren’t mushy but if you are making sauce out of them go with the original method.
Add the butter about 10/15 minutes before serving.
If not using the potatoes this is a very Keto diet/ carb friendly recipe!
1 T-bone or 2 Ribeye steaks (t-bone is used in the picture)
2 or 3 garlic cloves (smashed)
2 sprigs thyme ( 1 picked 1 left the way it is)
Salt and fresh ground pepper
4 Tablespoons olive oil
1 Tablespoon red wine vinegar
4 Tablespoons unsalted butter
Pull your beef two to three days before you want to prepare it to thaw on the bottom shelf of the refrigerator on a sheet pan or plate in its packaging. As soon as it has thawed, remove it from the packaging, rub it with the garlic, thyme, salt and pepper to your liking. Put it in a Ziploc ( if it will fit ) with the olive oil. Rub it around a little more then leave it for a day or two.
Pre-heat your oven to 425.
Pull the meat from the refrigerator and let it sit at room temp for 30 minutes. Pull your butter out as well. You do not want these to cool down your hot pan. You will not get good brown crust if you do not.
Put a large cast-iron skillet or oven safe sauté pan (big enough for your steak (s) so they are not crowded) on medium high heat.
Once your steak has tempered and your pan is hot, wipe the marinade off of the steak (mainly just the herbs and garlic because they will burn) and put your steak in the pan. Add 2 Tablespoons butter. Start the 5 minute timer. As soon as the butter has melted, move the steak in the pan do not turn it and spoon the butter on top of the un-cooked side of the steak. After the 5 minutes is up, flip the steak and transfer it to the oven. 5 minutes in the oven for med-rare med ribeye. 7 minutes in the oven for med rare-med T-bone. Take your meat out after this time.
Set on a cutting board to rest 5 to 7 minutes and put the remaining butter on top in smaller bits while resting.
Bacon Wrapped Meatloaf
2 lbs ground beef (thawed)
1 medium carrot (diced fine)
1 medium celery stalk (diced fine)
1 clove of garlic (minced)
¼ of a medium onion (diced fine)
¼ cup chopped fresh parsley
1 tsp salt
½ tsp fresh ground pepper
1 Tablespoon Dijon mustard (heaping is fine)
2 eggs (beaten)
2 slices bread (or a hunk of any bread that size you think sounds good) (or none if your carb free)
½ cup heavy whip cream
½ cup grated white cheddar or whatever cheese you want
About 12 slices of bacon.
For the glaze:
¾ cup Ketchup
½ cup Honey
1 tsp Dijon mustard
Pre heat your oven to 350
Get a broiler pan (it’s the one under the oven in the drawer that usually never gets any use) and line the bottom with foil. Or use a half sheet pan lined with foil and cookie cooling rack.
In one bowl: place your bread, heavy whip cream, beaten egg and mustard. Let it soak while you prep the rest of your items.
In your other bowl: the beef, carrot, onion, celery, garlic, cheese, parsley salt and pepper. Mix these together well.
Mix the items in the bread bowl together really well then and add to your meat mix. Once everything mixed well, tear off a piece of saran wrap and use this to help form your mixture into a loaf.
Lay your bacon side by side (about 6 to 8 slices depending on how long the loaf is) and put the loaf in the middle. Use extra bacon to cover the ends placing in opposite direction (2 for each end). Start to put the bacon ends together to wrap the loaf, once it’s wrapped flip over. Add more bacon if you think you need to. There might be some over-lapping just make sure the seams are facing down while cooking.
While your meatloaf is baking, put your sauce together. You can add a little hot sauce or Sriracha too if you’d like.
Bake for 50 minutes then put ¼ to 1/3 of the glaze on top with a pastry brush or spoon and spread it around gently.
Continue to bake for 20 to 25 minutes. If you have a meat thermometer check it in the middle for a temp of 155 to 160.
Put your desired amount of glaze on the top and maybe a little fresh chopped parsley. Let rest 10 minutes before serving.
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