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Prime rib is a favorite for holiday dinners. This recipe has always been my favorite because it is actually incredibly simple. You'll find that the roast turns out flavorful and moist because of the cooking method and the herb crust.

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• FinaMill
• FinaPod with Black Pepper
• FinaPod with Sea Salt
• Skillet

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• 5 lbs ribeye roast
• 2 tablespoons olive oil
• Use FinaMill, set to coarse to grind Sea Salt, perfectly okay to be generous
• Use FinaMill, set to coarse to grind black pepper for extra aroma and taste, perfectly okay to be generous
• 8 large garlic cloves, minced
• 2 tablespoons miced fresh rosemary or use FinaMill to grind dry rosemary
• 1 tablespoon Dijon mustard

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1. Adjust oven rack to center position and heat oven to 350 degrees F.
2. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
3. Place roast on a rack in the pan with the fat side up. Roast for 1 hour, turn off oven. Leave roast in oven but do not open oven door for 3 hours. 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Do not remove roast or open oven door until 20 minutes before it is time to serve.
4. Remove roast 20 minutes after reheating. Pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
5. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

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Everyone should know how to cook a steak on the grill. It is an American classic and something that is both tasty and easy. First thing you want to do is choose the cut of meat you want. They all have different strengths, and you should experiment with a few different cuts to see what you like the best. The cut you choose will also change how you cook it slightly. For this recipe I recommend either a New York or Rib Eye steak. Rib Eye has the most fat, and thus the most flavor. Also, because fat is an insulator, Rib Eye steak is more forgiving to overcooking. New York is also a great choice because the fattest part is all on one side, so it is easy to cook very evenly.

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• FinaMill
• FinaPod with Black Pepper
• FinaPod with Himalayan Salt
• Clean cutting board
• Gas BBQ Grill, or Charcoal (Please prep coals at least 30 minutes ahead.)

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• 1 inch thick steak (Rib Eye, or New York)
• Whole Black Pepper
• Himalayan Salt

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1. Remove the steak from the refrigerator and from the packaging and leave on your counter for at least 30 minutes. An hour is better. This gives the steak time to reach room temperature and can produce a better cook when it hits the flame.
2. Get your seasonings ready: Lay out a FinaPod with salt, and one pod with pepper.
3. Using your FinaMill click in the salt and coat the first side evenly with coarse grind. Next, flip the steak with your free hand and coat the back side with salt also.
4. Click out the salt pod and click in the pepper pod, coat the first side with coarse pepper evenly, using your free hand flip the steak and coat the backside.
5. Preheat the grill. Make sure your grill is very hot and that the grill surface is clean. The grill surface should be brushed clean of debris. Take a paper towel and pour a teaspoon of cooking oil on it. Brush the grill surface to coat. If the oil burns off, that’s ok as the surface will retain some and keep your steak from sticking.
6. Every grill is different, and heat and cooking times can vary greatly. I always keep mine on high and just stay close buy and watch to make sure nothing is burning. If you see a lot of smoke check the meat immediately.
7. Place the steak on the grill and cook on high heat. After 2 minutes, turn the steak 90 degrees. This will help to get that cross-hatching grill pattern. Cook for 2 more minutes and flip.
8. Again cook for 2 minutes and turn 90 degrees.
9. Depending on the cut of steak and the temperature of the grill, this method should produce a steak that is medium rare or even rare. If you want your steak more ‘done’ add up to 2 minutes to each side.
10. Pull the steak off of the grill and cover with foil or another plate. Allow the steak to ‘rest’ for a minimum of 10 minutes. Resting the steak allows the muscle fibers to relax and reabsorb the juices within the meat.
11. There you have it! The most basic way to make a great steak. Once you have mastered this method, you can experiment with other spices in your FinaPod like dried minced garlic, dried rosemary, dried thyme and more!

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This is the fool-proof recipe for making Shepard’s pie from scratch. Perfect when you are in the mood for a meaty, savory comfort food classic.

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• Pot
• Small saucepan
• Potato masher or electric beater
• Large frying pan
• FinaMill
• FinaPod with salt
• FinaPod with pepper

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• 2 lbs baking potatoes
• 2 tablespoons butter
• 1 cup milk
• Salt from FinaPod
• Pepper from FinaPod

1 lb ground beef

Large crystal seasoned salt

ground black pepper

Worcestershire sauce

½ of an onion, chopped

½ cup carrots, sliced

½ cup frozen peas

¼ cup beef broth

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For Mashed Potatoes:

1. Add salted water to a pot and bring it to a boil.
2. Add the potatoes. Cook about 15 minutes until the potatoes are tender but still firm.
3. Heat the butter and milk over low heat in a sauce pan until the butter has melted.
4. Slowly blend the milk and butter mixture into the potatoes using a potato masher or electric beater until the potatoes or smooth and creamy.
5. Season with salt and Pepper from FinaMill to taste.

For Shepard’s Pie:

1. Set the oven to 400 degrees to preheat.
2. Cook the onions and carrots over low heat in a large frying pan for about 3 to 5 minutes until they are softened. Transfer to a large bowl and set aside.
3. Use the same frying pan over medium heat, brown the ground beef. Then drain the extra liquid.
4. Cook the onions, carrots, and peas with the beef and mix together well.
5. Then add the beef broth, a couple of splashes of Worcestershire sauce, and a light sprinkle of salt and pepper. Simmer on low heat for a few more minutes.
6. Transfer the vegetables and beef mixture to a glass casserole dish.
7. Top with a layer of the mashed potatoes, making sure to evenly coat the vegetables and beef.
8. Bake for 30 minutes.
9. Set oven setting to broil. Let pie brown for an additional five minutes in the oven.
10. Remove to either eat immediately or let sit to cool temperature prior to eating.

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This is a quick and easy dinner recipe for a busy week night! It is full of flavor will have your family asking for more! The mixture of the spices and soy sauce not only give this meal a wonderful array of flavors, but also a good dose of nutrients that will boost your wellbeing.

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• FinaMill
• FinaPods
• Whisk
• Wok or large skillet

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• 1 head lettuce
• 1 lb lean ground beef
• ¼ cup tamari or soy sauce
• 1 tablespoon sesame oil, divided into ½ tablespoons
• 3 tablespoon rice wine vinegar
• ½ cup brown sugar
• 3 tsp dried garlic from FinaMill
• ¼ teaspoon dried ground ginger from FinaMill
• 1 bunch green onions, with white and green parts separated
• Optional: sesame seeds, red pepper flakes

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1. Add the following ingredients to a bowl: brown sugar, tamari or soy sauce, a ½ tablespoon of the sesame oil, ground garlic and freshly ground dried ginger from your FinaMill, and rice wine vinegar. If using red pepper flakes, add to this mixture as well.
2. Whisk until blended and then set aside.
3. Brown the ground beef with the remaining sesame oil in a wok or large skillet.
4. Add only the white part of the green onions and continue to cook until the beef is done.
5. Drain.
6. Transfer sauce to the beef, pouring it over the beef, and then allow it to reduce down for about 3 to 5 minutes.
7. Chop up the green parts of the green onion.
8. Serve with lettuce leaves or prepare by dividing up the lettuce leaves and then distributing the beef mixture among the leaves.
9. Top with the chopped green onion.