Jan. 27, 2019

Being from a Mexican family, cooking for others and forcing them to eat before they leave your house, is part of our culture. We often show our love by cooking for family and friends. You are sad? Let me make you something! You are happy? Let me bake you something! Your boyfriend broke up with you? Let me make you a special drink!

In each BIG SEXY newsletter I’ll be sharing one of our favorite family recipes. What makes them even better is that each recipe will feature one of the many Certified Piedmontese Products we keep on hand. With products so delicious, healthy, and lean, my meals are guaranteed to never fail!

Christmas is always a fun time to celebrate with family and friends. Since it’s only one month after Thanksgiving, turkey and chicken do not sound appetizing. It’s our tradition to eat a standing rib roast with potatoes au gratin and a green.

Beginning with a 'great' cut of beef is essential when planning a delicious Standing Rib Roast, I obviously recommend skipping the hectic grocery stores and ordering Certified Piedmontese.
Standing Rib Roast
9 lb standing rib roast
● 4 large fresh thyme sprigs
● 4 large fresh parsley sprigs
● 4 large fresh rosemary sprigs
● 2 tablespoons (1/4 stick) butter, room temperature (feel free to use a little more)
● 2 tablespoons olive oil
● 1 1/2 Tablespoons coarse salt
● 1 tablespoon pepper
● Preheat oven to 400°F.
● Chop herbs, salt and pepper and make a paste with butter and olive oil. Using hands generously cover roast.
● Place beef (fat side up) on a rack set inside a roasting pan. Roast until nicely browned, ~35 minutes. Reduce oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers the doneness you desire. Check roasting chart for temperatures. Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes.
● Cut meat off bones, following curve of ribs, and thinly slice. Or, cut between ribs into massive chops for sharing.
A few things to remember:
Bring meat to room temperature before roasting (~ 1 - 1/2 hours). Remember meat will cook an additional 10 degrees after it is removed from oven. Tent the meat for 30 minutes to allow juices to be re-incorporated into roast.

*** I hate prepping food on Christmas morning, as the kids are running around like crazy and I’m too busy laughing and drinking mimosas. The last thing I feel like doing is cooking or cleaning, so this is the perfect roast to prep beforehand.

In order to make this recipe the day before, you can go ahead and season it, keep chilled and bring to room temp before roasting. Search more awesome recipes on the Certified Piedmontese Website

Buen provecho!


Big Sexy Racing's 2019 Title Sponsor and sponsor of Ironman


May 2nd


Thu 5/2 - Sun 5/5
9 a.m. - midnight
Masterclass camp hosted by Chris McDonald, Harold Wilson and Scott Horns. Special appearances by 3x Ironman Champ and 12 Hr TT world champion, Dede Griesbauer and other guests to be announced.


Jan. 28, 2019

Looking to take your indoor cycling training to the next level . . . here's a primer on how to "Zwift!" by #SuperSexy Kevin Smith. CLICK IMAGE FOR MORE


Jan. 27, 2019

Over 50 years of running and coaching has afforded me the luxury of knowing some can't fail, yet simple things for both success and longevity. Sometimes we try and overcomplicate things. "KISS" (Keep it Simple Stupid) and don't get stuck in a winter rut slogging out base miles! CLICK IMAGE FOR MORE


Jan. 27, 2019

Each month we will feature the nutrition plan of a BSR member in the hopes of providing ideas to those new to the discipline or struggling with nutrition issues. CLICK IMAGE FOR MORE


Jan. 27, 2019

You may have noticed, it’s all over social media, a lot of triathletes are preparing for and attending early season training camps. Training camps can be beneficial on many levels. CLICK IMAGE FOR MORE


23 Events

A running log of all of our team's racing pursuits and accomplishments. CLICK IMAGE FOR MORE