Stanley Fishman is a cookbook author and blogger who is an expert on cooking grassfed meat. Stanley uses traditional flavor combinations and cooking methods to make the cooking of grassfed meat easy, delicious, and tender. Stanley has written two cookbooks that make it easy to cook grassfed meat—Tender Grassfed Meat: Traditional Ways to Cook Healthy Meatand Tender Grassfed Barbecue: Traditional, Primal and Paleo. Both books are sold by U.S. Wellness Meats. Stanley blogs about real food and the cooking of grassfed meat at his blog Tendergrassfedmeat.com.

A large prime rib roast can make a wonderful festive meal for a festive occasion, whether it is a birthday, holiday, or anniversary. Grassfed prime rib has a special, unique flavor that is like no other meat. Yet even the wonderful natural taste of grassfed prime rib can be improved and brought out by the right marinade.

The marinade in this recipe uses a traditional herb combination to give a wonderful enhanced flavor to the meat, while making it considerably more tender. Basting the meat with melted beef fat has a wonderful effect on its taste, texture, and tenderness. In fact, basting with animal fat is one of the oldest ways of roasting meat, done all over the world whenever meat was roasted.

This roast will be the centerpiece of any celebratory meal, and will provide great taste and nutrition. The herb crust on the meat is wonderful.

The best way to crush dried herbs is with a sturdy rolling pin.

• 1 U.S. Wellness 3-rib grassfed prime rib roast

FOR THE MARINADE

• ¼ cup Chaffin Family Orchards olive oil
• 2 teaspoon dried organic rosemary, crushed
• 1 teaspoon dried organic thyme, crushed
• 1 teaspoon dried organic marjoram, crushed
• 2 cloves organic garlic, finely chopped
• 1 teaspoon freshly ground organic black pepper 

FOR THE ROASTING

• 1 large organic onion, cut into 3 circles of roughly equal thickness
• ½ cup U.S. Wellness grassfed beef tallow, cut into shavings
• 1½ teaspoons coarse unrefined sea salt, crushed 

1. The night before you plan to make the roast, prepare the marinade by combining all ingredients and mixing well with a spoon. Let the marinade rest for 15 minutes so the oil will soften the herbs, which will release their flavor into the oil.
2. Place the roast in a glass bowl large enough to hold it. Stir the marinade well, and coat all surfaces of the meat with the marinade, making sure that you use all of it. Cover the bowl, and let rest at room temperature for 1 hour, then refrigerate overnight.
3. Remove the roast from the refrigerator about an hour before you plan to cook it, so the meat can come to room temperature.
4. Preheat the oven to 425 degrees. The oven rack should be on the second lowest level.
5. Sprinkle the salt all over the roast.
6. Place the onion circles in one row in the middle of a roasting pan. Place the roast, bone side down, so the meaty part rests on the onions. Cover the top of the roast with the beef tallow shavings.
7. Place the roast in the preheated oven and cook for 15 minutes.
8. Baste the roast thoroughly with the melted beef tallow, and cook for another 15 minutes.
9. Reduce the heat to 250 degrees. Baste the roast thoroughly with the melted beef tallow, and cook for 20 minutes.
10. Baste the roast thoroughly with the melted beef tallow, and cook for another 20 minutes.
11. The roast will be quite rare at this point. If you would like it to be more medium, baste it thoroughly with the pan drippings, and cook for another 10 minutes.
12. Check the roast, if it is not done to your taste, keep cooking at 250 degrees, checking every 10 minutes to see if it is done to your liking.

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Short ribs have a deep beefy flavor and a wonderful texture. However, they can be very tough if they are not cooked properly. This traditional Spanish method of cooking short ribs makes them very tender with terrific flavor. The meat and vegetables provide all the liquid needed to cook the meat. The juices cook down to a mouthwatering gravy.

• 3 pounds U.S. Wellness grassfed short ribs
• 2 large organic yellow onions, coarsely chopped
• 1 organic red bell pepper, coarsely chopped
• 1 organic tomato, coarsely chopped
• 2 cloves organic garlic, coarsely chopped
• 2 teaspoons sweet paprika, preferably from Spain
• ½ teaspoon organic dried thyme
• 1½ teaspoons coarse unrefined sea salt

1. Preheat the oven to 250 degrees.
2. Wash the short ribs with filtered water. Go over them with your fingers to make sure that any bone fragments have been removed. Cut the pieces into individual ribs, leaving the meat attached to the bone.
3. Place the short ribs in a cast iron casserole (enameled cast iron is also fine), resting on the flat, narrow edge of the bone, so they are standing up, crowded together.
4. Place the vegetables on top of the short ribs. Sprinkle the paprika, thyme, and salt over the vegetables.
5. Cover the casserole, place in the preheated oven, and cook for 3 hours. Test the ribs for doneness. They are done when easily pierced with a fork. If they are not done, return to the oven and continue checking at ten minute intervals.

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Many in the Paleo and Primal Movement avoid the use of all grains, while others also avoid the use of dairy products. Nearly all meatloaf recipes call for some kind of grain, usually bread or bread crumbs, and often some milk, butter, or cream. I decided to develop a meatloaf that would be Paleo-friendly and delicious. The use of cooked sweet potato may seem unusual, but it blends perfectly with the other ingredients to create a wonderful taste and texture. U.S. Wellness raw uncooked Braunschweiger is half grassfed liver, which makes this a very healthy meatloaf indeed. Don't worry, this does not taste like liver, but is absolutely delicious.

• 1 package U.S. Wellness raw uncooked Braunschweiger
• 2 small organic sweet potatoes, baked until fully cooked and soft
• 1 large organic egg
• 2 large organic egg yolks
• 1 teaspoon freshly ground organic black pepper
• ¼ cup U.S. Wellness beef marrow bone stock broth
• 2 tablespoons U.S. Wellness beef tallow, melted

1. Scoop the soft orange pulp out of the sweet potatoes. Make sure the pulp is no hotter than room temperature.
2. Preheat the oven to 400 degrees. Place all the ingredients in a large bowl. Mix well with your hands, making sure that all ingredients are mixed well together. Once all ingredients have been mixed well together, form into the shape of a loaf.
3. Place the loaf in the middle of a greased glass loaf pan. Bake for 30 minutes, or until the top is firm. This will give you a juicy and delicious meatloaf.

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Brisket is one of the most beefy, flavorful cuts. It can also be one of the toughest. Grassfed brisket has a reputation for being particularly tough. But a grassfed brisket, treated with the magic of traditional pot roasting, can be so tender, with a rich texture that is a pleasure to chew, and a deep beefy flavor that almost no other cut of meat can match.

The amount of time it takes to cook a grassfed brisket to be wonderfully tender can vary, but it usually takes a long time. The best way to tell if it is done is to stick a fork in it. If the fork goes in easily, with little resistance, it is ready. If not, it needs more cooking. Just about every cookbook will tell you never to pierce cooking meat, or you will “lose valuable juices.” This “rule” does not apply to grassfed meat. I stick forks and instant read thermometers into grassfed meat all the time, and the meat still comes out tender and delicious.

A cast iron casserole, or an enameled cast iron casserole, is the traditional pot for cooking this dish, and works beautifully. But any sturdy casserole that can be used for browning on the stove (with an ovenproof cover) will do, if you do not have the traditional casserole.

The use of beef fat for browning the pot roast is an old tradition in Germany and Austria. It gives a wonderful flavor to the meat.

This is a great recipe for a cold day, which is why brisket pot roasts were popular winter fare all over Europe.

• 1 small U.S. Wellness grassfed brisket pot roast
• 2 teaspoons U.S. Wellness All Purpose Seasoning
• 4 tablespoons melted U.S. Wellness grassfed beef tallow
• 2 medium organic onions, sliced
• 1 large organic carrot, cut into small circles
• 1 cup U.S. Wellness beef marrow bone stock broth
• 2 cloves organic garlic, peeled and coarsely chopped
• 2 teaspoons arrowroot, mixed with one tablespoon of water

1. Take the meat out of the refrigerator at least 1 hour before cooking, so it will be at room temperature.
2. Rub the seasoning all over both sides of the meat. Preheat the oven to 250 degrees.
3. Heat 2 tablespoons of the tallow over medium heat, in the bottom of the casserole. When the fat is hot, add the roast to the pan. Brown for about 5 minutes, then turn the meat over and brown the other side, also for 5 minutes.
4. Remove the meat from the pan. Add the remaining 2 tablespoons of tallow. Add the onion and carrot and cook for 5 minutes, stirring from time to time. Remove the vegetables from the pan.
5. Return the meat to the pan. Pour the vegetables over the meat, and use a spoon to push them so they surround the meat. Add the broth and garlic, and bring the mixture to a slow simmer.
6. Cover the pot and place in the oven. Cook until a fork goes easily into the meat, which could be anywhere from 2½ to 3½ hours.
7. Remove the meat to a plate. Bring the gravy to a simmer over the stove. Stir the arrowroot and water together until they combine, then add the arrowroot mixture to the simmering gravy. Simmer briskly until the gravy thickens, stirring well. Once the gravy thickens, place it in a pitcher and serve the tender meat.

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