.....CONTINUED FROM PAGE 34 Anticipate. By appreciating and deliberating we can more confidently anticipate the challenges and opportunities that lie ahead. We have a potential to be a propelling force. With more than 1,700 dedicated California CattleWomen we can accomplish limitless goals. With a social media portfolio of more than 5,000 followers we have been able to access more than 11,000 social media interactions in a month. This technology has proven both positively and negatively to show how people get their news. According to Elisa Shearer, more than eight in 10 Americans get news from their digital device. This holds true in the realm of gathering information, for understanding more fully the realities of the beef industry. I see potential for the California CattleWomen and Cattlemen to pool their resources to reach a broader segment of our population via media ads and exposure. Yes, I am an optimistic person, that anticipates a future of cattle ranching for years to come, as in our CattleWomen’s creed, Alda Sobak and Joan Hemsted wrote, “Believing that the livestock industry is of basic importance to world existence.” There is no anticipating that now,
because, as the population continues to exceed beyond imagination, we are able to provide the most nutritious protein there is, starting from infants to centenarians. Radiate. All who live on a ranch or work on one can attest how powerful the sun is when it is radiating down on you when you are on horseback, or on-foot working cattle. Powerful, motivating, and at times extremely scorching, if yes to any of those descriptive situations, then you realize there is need to radiate our ideals and truths, and we are a tough breed that have chosen to dedicate our lives, our bodies and our entire families to work that is sometimes unendurable, but necessary to produce a product that feeds the world. Relishing the positive aspects of working outdoors with horses and cattle, we are also able to radiate that feeling and love to the public in our messages, so that they in turn can appreciate the care and dedication we put into the product they purchase. Finally, in closing I wish to reiterate the theme of my first year, as president, “Appreciate, Deliberate, Anticipate and Radiate!” As our California CattleWomen Creed articulates, “The hope and faith in the future that is inherent in Cattlemen and CattleWomen!”
Made with Love
BEEF RIB ROAST WITH CHOCOLATE-PORT SAUCE & GOAT CHEESE POTATOES
Time Required: 3 hours Serves up to 10
Ingredients: 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) Salt Chopped fresh parsley (optional) 3 1/2 pounds potatoes Goat cheese Mashed Potatoes Seasoning
3 tablespoons freshly grated orange peel 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped garlic 1 tablespoon coarse grind black pepper
Chocolate Port Sauce
3 tablespoons butter 3/4 cup finely chopped shallots 1-1/2 teaspoons finely chopped fresh thyme 1-1/4 cups port wine 1 can (14 to 14-1/2 ounces) beef broth 3/4 cup whipping cream 1 tablespoon soy sauce 3/4 ounce bittersweet chocolate, chopped Salt and ground black pepper
36 California Cattleman February 2023
Directions: Heat oven to 350°F. Combine seasonings; press evenly onto all surfaces of roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness. Meanwhile prepare Chocolate-Port Sauce. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream, soy sauce and cook 3 to 5 minutes until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm. Cook’s Tip: Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil. Remove roast when thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Cook’s Tip: To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour. Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired. Goat Cheese Mashed Potatoes: Peel potatoes and cut into 2-inch pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes until potatoes are tender. Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth. Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.