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Skagit River Ranch Pot Roast

1 (2-3 lb) Skagit River Ranch Chuck, Cross Rib, or Eye of Round Roast
1 Tablespoon Kosher salt
½ Teaspoon black pepper
½ Teaspoon garlic powder
3 Tablespoons olive oil
1 large onion, chopped
2 large tomatoes, cut into quarters
2 cups organic beef stock
1/3 cup balsamic vinegar
2 bay leaves ½ cup dry white wine
1 ½ cups water (plus more if needed)

Mix salt, pepper and garlic powder together. Sprinkle the seasoning mix on all sides of the roast. Heat a heavy skillet or small Dutch oven over medium-high heat, add oil. Sear roast on all sides until brown. Remove roast from pan and set aside. Turn down heat to medium, add onions cook until soft. Add tomatoes, beef stock, vinegar, bay leaves, wine, and water to pan. Return roast to pan and bring to a boil. Reduce heat to low, cover pan and cook for 2 ½ to 3 hours until tender. Remove roast to a plate and cover to keep warm. Turn the heat to high and reduce sauce by half. Strain sauce, add more salt if needed, serve over roast or on the side.

Skagit River Ranch Original Steak Marinade

Try marinating sirloin steaks for 2 hrs before putting them on the grill.
1/4 cup Fresh Lemon Juice
1/4 cup Balsamic Vinegar
1/4 tsp Sea Salt
1/2 tsp thyme
2 Tsp Fresh Garlic, minced
1/4 cup Fresh Parsely, minced
1/4 cup Fresh Basil, minced
1/2 cup Extra Virgin Olive Oil
3 Tsp Honey

Blend all ingredients. Lay steaks in a container that is just large enough to hold them. Add marinade, making sure all meat surfaces are thoroughly coated. Marinate in a fridge for 2 hrs , turning steaks occasionally, for a subtle flavor, and up to 12 hours for extra punch.

Honey-Ginger Brined Pork

Serves 6
Very easy, you can put the roast in the brine frozen.

8 cups water ( approx)
2 large cloves of garlic
1/2 cup corse salt Zest pf
1-2 oranges ( 1 orange for small rst)
1/2 cup Honey
1 tablespoon fresh ground black pepper
3 slices of fresh ginger, each about the size of a quarter
1 tablespoon mustard seed
1 bay leaf
1 pork roast ( any roast ) 4 - 6 lbs

In a covered pot large enough to submerge the roast later, heat the water to boil. Remove from heat, and stir in the salt and honey until both are dissolved. Add the remaining ingredients, except for the pork. Cool the mixture to room temperature and add the roast ( frozen, defrosted or fresh), and weigh it down so that it is totally submerged in the brine.

Refrigirate. Leave the roast to brine at least 24 hours, but could leave it 2-7 days, turning several times. If the roast was frozen when you put it in the brine, give it at least 2 days). Preheat oven to 400F.

Remove the meat from the brine, wipe it dry. Roast for 15 minutes, then lower the temperature to 300F. Roast until the internal temperature of the meat is 145F– 155F. ( this is the key!) Remove the roast from the oven, and tent it loosely with foil. Allow the meat to rest for 10 minutes before serving.

Pork Kabob Marinade (from

2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 tbsp. dried sage
2 tbsp. soy sauce
2 tbsp. red wine vinegar
1/8 tsp. cayenne pepper
2 tbsp. honey
2 tbsp. olive oil
Ground pepper to taste

Combine all ingredients, mix well. Marinate your meat in refrigerator at least 3 hours, preferably overnight.