February In the Fields

This is a placeholder for the filed notes that highlights happenings from the vines, the vineyard, the wine barrels.

We would highlight things that make Neal Vineyards unique, talk about organic methods, the farm, the animals.

Some wine of course! 

How Mark has learned over the years about the climate

Typically, I will get a 6-7 bone-in Prime Cut as the bone has more flavor, but with this recipe, you can use boneless. Of course, with our farming, most of the seasoning comes from our herb garden and vegetable garden, including the garlic, pepper rub, and our Neal Family olive oil from our properties. I am not shy about adding a lot to the mix – add fresh herbs to your taste preference. One crucial ingredient is freshly ground coffee. I use Death Wish Coffee and grind on the mid-course side, but you can use your favorite coffee. 

The day before:

You can have the butcher hinge back the bones from the meat or do it yourself. If the roast is over 10 lbs., I would cut the roast in half and prep each half, and cook both on one rack in the same oven for the same amount of time. 

Bone-in Instructions: To prep, the bone-in, open the hinge side which is a great place to hide some ingredients. Rub on a generous amount of olive oil with your hand, then rub on some soft butter, grind some salt to your liking, sprinkle on herbs and crushed garlic, and follow that with a small amount of the pepper rub. Once completed, I use cooking string to tie back the meat to the ribs, typically 4-5 ties to seven ribs. Lay the rosemary sprigs on top of the roast.

Bone-in or without: From here, I take a knife and stab a hole and place a whole clove of garlic on top and the sides—easily a dozen cloves or more are added by hand. I then add plenty of olive oil and rub on some soft butter to the meat on all sides in including the inside of a bone in. Drizzle the honey over the roast, add fresh ground salt and herbs, and then cover the whole roast with ground coffee. Cover and return to the refrigerator on a rack and pan with bone down. 

My refrigerator is at 34 degrees (most are), so I pull the meat out of the fridge about an hour before cooking it. Preheat the oven to 500 degrees. Before adding the roast, use a reliable oven thermometer to make sure the oven temperature is correct. Don’t worry; if your oven doesn’t heat up to 500 degrees, preheat as high as you can set it without activating the broiler function.


Serve with our Neal Family Vineyards Howell Mountain Cabernet Sauvignon

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