[Classic music plays in the background, Text displays across the screen as dessert is being made, plated, then eaten: THE RANCH Restaurant in Anaheim is releasing a new dessert: Foie Gras Ice Cream with House-Made Magic Shell on top of a strawberry sauce served with peanut crumble, drunken cherries, banana gel, vanilla bean sabayon, called the "Foie Gras Banana Split" Created by Chef David Rossi available only in Anaheim, CA]

[slide displays at end with Food Beast Approved logo and Visit Anaheim logo, lion roars]

[Classic music plays, there is an image of Executive Chef Michael Rossi, then an image of the outside of the restaurant and then the inside]

I'm Michael Rossi, the Executive Chef at THE RANCH Restaurant & Saloon here in Anaheim, California. Today we’re going to show you how to make our famous 58-ounce bone in cowboy ribeye. Here we have a 26-pound, 7 bone, cowboy ribeye. What we’re going to do is we’re going to break it up into 7 chops, each weighing about 58 ounces. After seasoning the cowboy ribeye with kosher salt and cracked black pepper, we’re going to put it in an 800-degree broiler and char the outside to a perfect mid rare. We’re going to serve it with a Grafton Farms white cheddar scalloped potato. We take rusted potatoes add a sauce that we make with Grafton Farms white cheddar, add in some herbs and some more cheese, toss it altogether and put it in the gratin dish. And here is our famous 58-ounce bone in cowboy ribeye with Grafton Farms white cheddar scalloped potatoes, bordelaise sauce, and creamy horseradish.

[slide displays at end with Food Beast Approved logo and Visit Anaheim logo, lion roars]

[Upbeat instrumental music plays in the background as the camera pans across a room of celebrating guests]