Journey alongside Chef David W Olson as he ventures from the Saguaro Cactus Forests to the heart of Northern Arizona in the latest chapter of Live Fire Republic’s “Destination Wild West” Series, landing in Camp Verde, nestled amidst the breathtaking, rustic terrain of M4 Cattle Ranch.
Here, Chef David explores the art and science of Wagyu cattle ranching alongside his friend, KW Mulcaire, and his daughter, Ryan. Together, they get hands on at the farm and tour off-road on side-by-sides through mountainous ranch. They’ll share what makes Arizona such a unique landscape for farming Wagyu, why this breed of cattle is so special, and a bit of the secret sauce to feeding these incredible animals.
Camp Verde and Sedona, Arizona, stand as testaments to nature’s grandeur, boasting majestic landscapes and awe-inspiring vistas that stir the soul and ignite the imagination. From lush valleys to towering red rock formations, this region beckons adventurers to immerse themselves in its boundless beauty and experience the untamed allure of the wild west.
In the latter part of the episode, Chef David travels back to camp in Sedona and unveils the most incredible, Rancher’s Cut 3-bone Wagyu beef standing rib roast, all prepared on a rotisserie inside the Primo Ceramic Grill.
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Ingredients
- 1 wagyu 3-bone standing rib roast frenched and trimmed
- 2-3 tablespoons Live Fire Republic's Black-Truffled Steak Sauce
- Coarsely ground kosher salt and cracked black peppercorn to taste
- 1 tablespoon roasted granulated garlic
- 1 teaspoon demerara sugar
Instructions
- Prepare your Primo Ceramic Grill for direct, rotisserie cooking with Kingsford Charcoal Briquettes and pecan wood. Preheat the grill to a temperature of about 275-300F°F.
- Meanwhile, trim excess fat from the Wagyu beef standing rib roast and french the bones for a clean presentation. Apply Live Fire Republic's Black-Truffled Steak Sauce generously as a binder, ensuring all surfaces are evenly coated, then season with a blend of coarsely ground kosher salt, cracked black peppercorn, roasted granulated garlic, and demerara sugar.
- Truss the standing rib roast then skewer with the Primo's rotisserie spit attachment and place onto the grill. Turn on the rotisserie and cook until the internal temperature reaches 120°F (49°C) for medium-rare doneness. This typically takes about 15-20 minutes per pound, but use a meat thermometer to ensure accuracy.
- Once the desired internal temperature is reached, carefully remove the roast from the grill and let it rest for 15-20 minutes. This allows the juices to redistribute evenly throughout the meat. Carve the Wagyu roast into thick, succulent slices, following the bone line for optimal presentation.
- Serve immediately and enjoy the melt-in-your-mouth tenderness and rich flavor of this insanely delicious beef.