Five Roasts with Frisco Prime Rib & Roast Seasoning

1. Sunday Prime Rib with Pan Jus. The roast this blend is named for.
2. Grill-Roasted Pork Loin with Cider Pan Sauce. A tied pork loin, seared over direct heat and finished on the cool side of the grill.
3. Weeknight Herb-Roasted Whole Chicken with Pan Potatoes. Seasoned butter under the skin, potatoes in the pan, one hot oven.
4. Seared Venison Hindquarter Roast, Low and Slow. A hard sear in cast iron, a butter baste, and a low 275F oven.
5. Bone-In Roast Turkey Breast with Simple Pan Gravy. All the flavor of the holiday bird without roasting the whole thing.

Sunday Prime Rib with Pan Jus

The roast this blend is named for. A hot 450F start sets the crust, 325F does the rest, and the thermometer tells you when it's done.

Ingredients

Serves 6-8 (about 1 lb of bone-in roast per person)

• 1 bone-in beef rib roast, 3 ribs, about 6-7 lb
• Frisco Prime Rib & Roast Seasoning, enough for a generous coat on all sides
• 2 tablespoons olive oil or softened butter
• 1 medium onion, cut in thick slices
• 2 carrots, cut in chunks
• 2 cups beef broth
• Fresh ground black pepper, optional

The blend already has salt, so taste before adding more.

Steps

1. The night before, or at least 4 hours ahead, pat the roast dry. Rub it all over with the oil or butter, then season generously on all sides with Prime Rib & Roast. Set it on a rack over a sheet pan and refrigerate uncovered.
2. Take the roast out of the fridge 1-2 hours before cooking so it starts closer to room temperature. Heat the oven to 450F.
3. Put the onion and carrots in a roasting pan and set the roast on top, bone side down and fat cap up. Slide a probe thermometer into the center of the thickest part, not touching bone.
4. Roast at 450F for 20 minutes to set the crust. Keep an eye on it, since the sugar in the blend browns fast.
5. Turn the oven down to 325F and keep roasting, about 13-15 minutes per pound for medium-rare (about 1 1/2 to 2 hours for a 6-7 lb roast). Go by the thermometer, not the clock.
6. Pull the roast 5-10F below the doneness you want. It keeps climbing while it rests.
   • Rare: pull at 115-120F (rests to about 125F)
   • Medium-rare: pull at 120-125F (rests to about 130-135F)
   • Medium: pull at 130-135F (rests to about 140-145F)
   • The USDA safe minimum for whole beef roasts is 145F with a 3-minute rest. If you're cooking for anyone who needs that, take it all the way to 145F.
7. Move the roast to a cutting board, tent it loosely with foil, and rest it 20-30 minutes.
8. While it rests, make the jus. Set the roasting pan over medium heat, add the broth, and scrape up the browned bits. Simmer 5-8 minutes and strain. Taste before adding anything, since the drippings are already seasoned.
9. Cut the bones off in one piece along the rib line, then slice the roast against the grain, 1/2 to 3/4 inch thick. Serve with the jus.

Why it works

Salt, pepper, and garlic build a deep crust on the fat cap, and rosemary and parsley bring that classic herb-roasted beef flavor. A little paprika and sugar give the outside its rich, dark color during the hot start.

Pair it with

The Frisco 5 Grilling Collection: Prime Rib & Roast plus Spicy BBQ, Smoky BBQ, KC BBQ, and Honey Garlic BBQ, so the grill is covered long after the holiday roast.

Open Sunday Prime Rib with Pan Jus on its own page

Grill-Roasted Pork Loin with Cider Pan Sauce

A tied pork loin, seared over direct heat and finished on the cool side of the grill. Finish with a quick cider pan sauce.

Ingredients

Serves 8-10

• 1 boneless pork loin roast, 3-4 lb
• Frisco Prime Rib & Roast Seasoning, for a good, even coat
• 1 tablespoon vegetable oil
• Butcher's twine
• For the cider pan sauce: 1 cup apple cider, 1/2 cup chicken broth, 1 tablespoon Dijon mustard, 2 tablespoons cold butter

The blend already has salt, so taste before adding more.

Steps

1. Trim any silver skin off the loin, leaving a thin fat cap. Tie it with twine every 1 1/2 to 2 inches so it cooks evenly.
2. Rub the loin with the oil and give it a good, even coat of Prime Rib & Roast. If you have time, let it sit in the fridge 1-12 hours.
3. Set up the grill for indirect heat: coals banked to one side on charcoal, or one or two burners off on gas. You want the grill holding 325-350F.
4. Sear the loin over direct heat, 2-3 minutes a side (8-10 minutes total), until it's browned all over. Watch for flare-ups, since the sugar in the blend can scorch.
5. Move the loin to the indirect side, fat side up, and close the lid. Figure about 18-22 minutes per pound total cook time, roughly 1 to 1 1/4 hours for a 3-4 lb loin.
6. Pull it when a thermometer in the center reads 145F. That's the USDA safe minimum for whole pork cuts, followed by at least a 3-minute rest.
7. Tent with foil and rest 10-15 minutes. The USDA minimum is 3 minutes, but a longer rest keeps more juice in the meat.
8. While it rests, make the sauce. In a small saucepan, simmer the cider and broth until reduced by about half, 8-10 minutes. Whisk in the mustard and any juices from the cutting board, then take it off the heat and swirl in the cold butter. Taste before adding salt.
9. Cut off the twine, slice the loin 1/2 inch thick, and spoon the sauce over.

Why it works

Onion, garlic, and celery give lean, mild pork a savory base, and rosemary is a classic with pork. Paprika and a touch of sugar put real color on the outside over the fire.

Pair it with

Cutting up a whole hog? Old Style Breakfast Sausage Seasoning turns 25 lb of ground pork trim into sage-and-pepper breakfast sausage with a hint of nutmeg.

Open Grill-Roasted Pork Loin with Cider Pan Sauce on its own page

Weeknight Herb-Roasted Whole Chicken with Pan Potatoes

Seasoned butter under the skin, potatoes in the pan, one hot oven. Sunday dinner flavor on a weeknight.

Ingredients

Serves 4-6

• 1 whole chicken, 4-5 lb, giblets removed
• Frisco Prime Rib & Roast Seasoning: 1 to 2 teaspoons for the butter, plus more for the outside, the cavity, and the potatoes
• 3 tablespoons softened butter
• 1 lemon, halved
• 1 small onion, quartered
• 1 1/2 lb small potatoes (red or gold), halved
• 1 tablespoon olive oil

The blend already has salt, so taste before adding more.

Steps

1. Pat the chicken dry inside and out. For the crispiest skin, season it and leave it uncovered in the fridge for 8-24 hours. Short on time? Go straight to cooking.
2. Heat the oven to 425F.
3. Stir 1 to 2 teaspoons of Prime Rib & Roast into the softened butter. Loosen the skin over the breast and thighs with your fingers and push the seasoned butter underneath. Season the outside and the cavity.
4. Put the lemon halves and onion in the cavity. Tie the legs together and tuck the wing tips under the bird.
5. Toss the potatoes with the olive oil and a light shake of the blend. Spread them in a roasting pan or cast iron skillet and set the chicken on top, breast up.
6. Roast at 425F, about 15 minutes per pound, roughly 1 hour to 1 hour 20 minutes for a 4-5 lb bird. If the skin darkens too fast, tent the breast loosely with foil.
7. It's done when the thickest part of the breast reads at least 165F, the USDA safe minimum for poultry. Check the thigh too, not touching bone: it needs to be at least 165F, and it's more tender at 175-180F. The juices should run clear.
8. Rest the chicken 15 minutes before carving. Stir the potatoes around in the pan drippings while it rests.

Why it works

Celery, onion, parsley, and rosemary are the same flavors that go into a good roast chicken and stuffing. Paprika gives the skin a deep golden color.

Pair it with

Grilling chicken pieces instead? Garlic Pepper Seasoning is straight garlic and black pepper, made for meats, vegetables, and seafood.

Open Weeknight Herb-Roasted Whole Chicken with Pan Potatoes on its own page

Seared Venison Hindquarter Roast, Low and Slow

A hard sear in cast iron, a butter baste, and a low 275F oven. The right way to treat a lean roast from this season's deer.

Ingredients

Serves 4-6

• 1 venison hindquarter roast (sirloin tip, top round, or rump), 2-3 lb, trimmed of silver skin
• Frisco Prime Rib & Roast Seasoning, enough to coat all sides
• 2 tablespoons vegetable oil or bacon grease
• 3 tablespoons butter
• 2 cloves garlic, smashed
• Optional: 4-5 strips bacon to lay over the top during roasting

The blend already has salt, so taste before adding more.

Steps

1. Trim off all the silver skin and as much of the hard white fat as you can, since venison fat tastes strong. Pat the roast dry. If it's uneven, tie it with twine so it cooks evenly.
2. Season all sides well with Prime Rib & Roast. Refrigerate uncovered 4-12 hours if you have the time, then let it sit out 30-45 minutes before cooking.
3. Heat the oven to 275F.
4. Heat the oil or bacon grease in a cast iron skillet over medium-high heat. Sear the roast 2-3 minutes per side until well browned. Keep the heat in check so the sugar in the blend browns instead of burning.
5. Turn the heat down to low. Add the butter and garlic and spoon the melted butter over the roast for about 1 minute.
6. If you're using bacon, lay the strips over the top. Put the skillet in the oven with a probe thermometer in the center of the roast.
7. Roast at 275F, roughly 20-25 minutes per pound. Venison is very lean and cooks faster than you'd expect, so start checking early and go by temperature:
   • Rare to medium-rare: pull at 120-125F (rests to about 130F)
   • Medium: pull at 130-135F (rests to about 140F)
   • The USDA safe minimum for whole cuts of venison and other game is 145F with a 3-minute rest. If you want that, pull at 145F. Past medium, lean venison dries out fast.
8. Tent with foil and rest 10-15 minutes.
9. Slice thin, against the grain, and spoon the butter from the skillet over the slices.

Why it works

Rosemary, garlic, and black pepper are a classic match for game, and they stand up to venison without covering it up. Salt and a little sugar build the crust a lean roast can't get from a fat cap.

Pair it with

Save the rest of the deer for jerky. Mild Jerky Seasoning comes with its own cure pack and seasons 25 lb of lean venison or beef.

Open Seared Venison Hindquarter Roast, Low and Slow on its own page

Bone-In Roast Turkey Breast with Simple Pan Gravy

All the flavor of the holiday bird without roasting the whole thing. Seasoned butter under the skin keeps it juicy, and the drippings make the gravy.

Ingredients

Serves 8-10 (a 6-7 lb bone-in breast)

• 1 bone-in, skin-on turkey breast, 6-7 lb, thawed completely in the refrigerator
• Frisco Prime Rib & Roast Seasoning: 1 to 2 teaspoons for the butter, plus a light, even coat for the skin
• 4 tablespoons softened butter
• 1 onion, cut in thick slices
• 2 ribs celery, cut in chunks
• 2 cups chicken or turkey broth, divided
• 3 tablespoons all-purpose flour

The blend already has salt, so taste before adding more.

Steps

1. Thaw the breast in the refrigerator (allow about 24 hours for every 4-5 lb). Pat it dry.
2. Heat the oven to 325F.
3. Stir 1 to 2 teaspoons of Prime Rib & Roast into the softened butter. Loosen the skin and rub about half of the butter under it, right on the meat. Rub the rest over the skin, then finish with a light, even coat of the blend.
4. Spread the onion and celery in a roasting pan, set the breast on top skin side up, and pour 1 cup of broth into the pan.
5. Roast at 325F. A 6-8 lb breast takes about 2 1/4 to 3 1/4 hours on the USDA roasting chart, so start checking early. If the skin darkens too fast, tent it loosely with foil.
6. It's done when the thickest part of the breast, not touching bone, reads at least 165F. That's the USDA safe minimum for poultry.
7. Move the turkey to a board, tent with foil, and rest 20 minutes before slicing.
8. For the gravy, strain the pan drippings into a measuring cup and skim off the fat, saving 3 tablespoons. In a saucepan over medium heat, whisk the 3 tablespoons of fat with the flour and cook 2 minutes. Slowly whisk in the skimmed drippings and the remaining 1 cup of broth. Simmer until thick, 3-5 minutes. Taste before salting, since the drippings are already seasoned.
9. Carve the breast off the bone in one piece, then slice across the grain.

Why it works

Celery, onion, parsley, and rosemary give a mild turkey breast the flavor of a classic holiday bird, no stuffing mix required. Butter under the skin carries the salt and herbs right onto the meat, and paprika colors the skin.

Pair it with

For the next bird, or the leftovers: the Frisco Citrus Duo brings Orange Pepper and Lemon Pepper for chicken, seafood, vegetables, and salads.

Open Bone-In Roast Turkey Breast with Simple Pan Gravy on its own page