Thor Hammer

Cooking a grass-finished Thor Hammer (also known as a bone-in rib roast) is all about slow-roasting or grilling to enhance the beef’s natural flavors and tenderness. Here’s how to cook this impressive cut of meat to perfection:

Oven Roasting Method:

1. Preparation:
   • Preheat your oven to 450°F for a high-heat initial sear.
   • Remove the Thor Hammer from the refrigerator at least 30-60 minutes before cooking to bring it to room temperature.
   • Pat the roast dry with paper towels, then season generously with salt, pepper, and any other seasonings you like. Fresh herbs like rosemary and thyme, garlic, or even a spice rub can add extra depth of flavor. Rub the seasoning into the meat for an even coat.
   • Optionally, tie the roast with kitchen twine to ensure even cooking (especially if it's unevenly shaped).
2. Searing:
   • In a large, oven-safe roasting pan, heat 1-2 tablespoons of oil over medium-high heat on the stovetop.
   • Once the oil is hot, sear the Thor Hammer roast on all sides for 3-4 minutes per side, until a golden-brown crust forms. This step helps develop flavor but is optional.
3. Roasting:
   • Place the pan with the seared roast in the preheated oven and roast for 15-20 minutes at 450°F. This high heat will give the roast a nice sear.
   • After the initial sear, reduce the oven temperature to 325°F. Continue roasting for about 15-20 minutes per pound (for rare to medium-rare), or until it reaches the desired internal temperature:
     • Rare: 120-125°F
     • Medium-rare: 130-135°F
     • Medium: 140-145°F
     • Medium-well: 150-155°F
4. Resting:
   • Remove the roast from the oven and let it rest, tented loosely with foil, for 15-20 minutes. This allows the juices to redistribute throughout the meat for maximum tenderness and flavor.
5. Carving:
   • Slice the Thor Hammer roast into individual servings, cutting between the ribs, and serve with the drippings from the pan.

Grilling Method:

1. Preparation:
   • Preheat your grill to medium-high heat (about 400-450°F).
   • Remove the Thor Hammer roast from the refrigerator to bring it to room temperature for 30-60 minutes.
   • Season generously with salt, pepper, and other preferred seasonings.
2. Grill Searing:
   • If using a charcoal grill, set up a two-zone fire (one side with direct heat, the other with indirect heat). For gas grills, you can achieve the same effect by turning one side to high heat and leaving the other side off.
   • Sear the Thor Hammer roast over direct heat for 4-5 minutes per side until it develops a nice brown crust.
3. Grilling (Indirect Heat):
   • After searing, move the roast to the cooler side of the grill (indirect heat) and continue cooking with the lid closed.
   • Grill for about 15-20 minutes per pound, flipping the roast halfway through. Again, check the internal temperature to ensure it reaches your desired doneness:
     • Rare: 120-125°F
     • Medium-rare: 130-135°F
     • Medium: 140-145°F
     • Medium-well: 150-155°F
4. Resting:
   • Once the roast reaches the desired temperature, remove it from the grill and let it rest for 15-20 minutes before slicing.
5. Carving:
   • Carve the roast by cutting between the bones and serve with your favorite sides.

Tips:

• Temperature Check: Using a meat thermometer is crucial for the perfect cook. This ensures your Thor Hammer roast doesn’t get overcooked, especially since it’s a large cut.
• Don’t Skip Resting: Resting the meat before carving is key to keeping it juicy.
• Bone-in Cooking: The bone helps impart more flavor and moisture to the meat, so you’ll want to cook it as a whole roast before slicing into individual portions.

With these methods, you can confidently cook your grass-finished Thor Hammer roast to showcase its natural, rich beef flavor while maintaining tenderness and juiciness! Enjoy the centerpiece of your meal!