1, 3-rib, KOL Foods 100% grass-fed Rib Roast
1 tbsp fresh ground black pepper
1/2 tbsp Kosher Salt
3 cloves fresh garlic
1/2 cup Yellow onion, roughly chopped
1/2 cup Asian pear, peeled, cored, and large diced
1/2 cup low sodium soy sauce
1/2 cup dark brown sugar
2 tbsp Honey
2 tbsp toasted sesame oil
BRAISED BOK CHOY
1 1/2 cup baby bok choy, washed and left whole
2 tsp vegetable oil
4 garlic cloves, minced
1/2 tsp Fresh ginger, grated
1/4 cup Mirin
2 tbsp low sodium soy sauce
2 tsp sesame oil
1 tsp hot pepper paste
1 tsp sesame seeds
Remove the roast from Refrigerator and uncover it. Let the roast sit out at room temperature for about 2 hours. set the oven to 450°F and allow the oven to preheat for about 15 minutes. Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper. Place the roast on a wire rack on a cookie sheet.
Roast uncovered at 450°F for 30 minutes then reduce heat to 375°F . While the roast is cooking, combine garlic, onion, and Asian pear in a blender or food processor and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil. Then place the glaze aside. Cook the roast for 1 hour and 15 minutes. Remove the roast from the oven and brush the glaze on all sides of the roast. Place the roast back in the oven and cook from another 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness.
Braised Bok Choy
Heat vegetable oil in a large pan over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden brown, about 2 minutes. Then add the garlic, ginger sauté for another 3-4 minutes.
Add mirin ,sesame oil,red pepper paste,sesame seeds and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in the pain.
Then cook the liquid down by half and pour over the bok choy before serving.