The weather has been pretty unpredictable lately, but luckily we were able to plant and fertilize our ryegrass between rainstorms. I am hoping we will be able to start grazing ryegrass early this year. January is our goal, so fingers crossed!
At this time we’re putting out hay for all our cattle herds to keep them in good shape until the ryegrass is ready to graze. We’re starting to get into the winter months, so we try to put out large amounts of hay at one time so we don’t have to keep backtracking in the mud.
It’s a constant balancing act, and never a dull moment!
Merry Christmas from our family to yours!
All the best,
Shannon Gonsoulin, DVM
We have everything you need for this holiday season! Here's the latest gift ideas from Gonsoulin Land and Cattle!
Win 1/4 cow from GLC in The Ranch Raffle!
First prize is a ¼ cow, second prize is a F2 Box, and for third prize we’ll give away a GLC Hoodie, t-shirt, hat, and apron!
Raffle tickets will be given to anyone who purchases $100 or more in Gonsoulin Beef.
We’ll have the drawing and announce the winners on Christmas Eve.
What better way to start the new year than with a ¼ cow of Gonsoulin Beef in your freezer?! Get in on the Ranch Raffle before it's too late!
Quantities are limited so don't wait!
November 30 - December 6
10% off Ground Beef
December 7 - December 13
10% off Brisket
December 14 - 20
10% off Steaks
December 21 - 27
10% off Beef Roast
December 28 - January 3
10% off Round Steak
Impress your guests with a fall-off-the-bone roast and flavorful veggies when you make this dish the centerpiece of your holiday dinner party. Have an instant-read thermometer ready to check the roast’s doneness and avoid overcooking. And while it cooks, serve your guests baked brie and your favorite Cabernet Sauvignon.
1 bone-in standing rib roast (5-6 lbs.)
1 cup kosher salt
5 cloves garlic, chopped
2 shallots, chopped
2 tablespoons rosemary
1 tablespoon oregano
2 teaspoons thyme
1 tablespoon Dijon
2 teaspoons cracked pepper
3 tablespoons olive oil, divided
4 large carrots, peeled and cut into 1-inch pieces
4 large stalks celery, cut into 1-inch pieces
2 medium red onion, chopped
horseradish sauce, for serving
- Place the rib roast on a wire rack and coat with salt.
- Refrigerate overnight, up to a day.
- Preheat oven to 450 degrees Fahrenheit.
- Puree garlic and shallots, then mix with Dijon, 1 tablespoon olive oil, rosemary, oregano, thyme, and cracked pepper. Set aside.
- Preheat skillet over medium-high heat for 5 minutes.
- Remove excess salt from the roast and sprinkle with pepper.
- Add remaining 2 tablespoons of olive oil to the skillet, and sear the roast on all sides, 3-4 minutes per side.
- Remove the roast from the skillet, add veggies, and toss to coat in beef drippings.
- Return the roast to skillet and brush with garlic and shallot mixture.
- Place the skillet in the oven and roast for 25 minutes.
- Lower the oven temperature to 350 degrees Fahrenheit and continue roasting for 1 hour and 35 minutes, about 16 minutes per pound.
- Roast until an instant-read thermometer reaches 135 degrees Fahrenheit or your desired temperature.
- Remove from the oven and let rest for 15 minutes before serving.
- Slice and serve atop veggies, spoon over pan drippings, and, if you like, serve with horseradish.