PDA

View Full Version : Mother's Day Prime!



metalmouth
05-20-2009, 09:45 AM
Happy Mother's Day to my Mom!

Dinner is served:
http://img34.imageshack.us/img34/8373/095044.jpg

The Roast in Marination:
http://img190.imageshack.us/img190/9276/095035.jpg

Ready to start:
http://img188.imageshack.us/img188/3471/095040.jpg

Set to slather on crust:
http://img51.imageshack.us/img51/5881/095041.jpg

Time to put in the oven:
http://img507.imageshack.us/img507/7969/095042.jpg

The finished beef at rest:
http://img35.imageshack.us/img35/1013/095043.jpg

Prime Rib

Prime Rib Roast W/ Bone Red Wine Worcestershire
Olive Oil Coarse Black Pepper
Kosher Salt Coarse Seeded Mustard
Minced Garlic Coriander
Chopped Rosemary Creamy Horseradish

Au jus mix add 1 Cup of wine to 2 cups of water. McCormick's works great and makes 3 cups.

Note: A 5.5 Lb. roast will cook for approx. 2 hours 15 minutes and may only rise 4 to 6 degrees while resting.
A 10 Lb. roast will cook for approx. 3 hours 40 minutes and typical rise in temp will be 6 to degrees

Marinate Roast overnight in red wine, garlic, Worcestershire, coriander, and rosemary. Preheat oven to 450. *Rub roast with olive oil. Combine mustard, garlic, coriander, chopped rosemary, black pepper, kosher salt, and horseradish with a little red wine, to make rub. Rub beef with spices. Place meat, fat side up, on a rack, in a shallow roasting pan. *Insert a meat thermometer. *Do not add water or other liquid, and do not cover the roasting pan. *Place Roast in oven at 450 degrees and reduce heat after 10 minutes to 325 degrees.
Note: A 4 to 6 Lb. Roast will take 2 to 2.75 hours to reach 138 degrees internal temperature. *When using digital probe thermometer set for 135 as the alarm goes off when 135 degree is surpassed (This allows for a 2 to 6 degree rise to 140 degrees, depending on the size of the roast, in the resting process which takes 20 minutes). *Add approximately ½ hour cooking time for each additional 2 Lbs.
Serve with creamy horseradish and wine infused au jus dipping sauce.

Pan Dripping Note: Pan can be deglazed with 1-cup of red wine by placing pan over medium heat and bringing liquid to boil while scraping dried bits of meat loose. Add 1-cup beef stock. *Pour into liquid into gravy separator and remove fat. *Return liquid to pan, with 1-Tbs. each, of garlic, shallots, and butter. *Return to simmer, then serve.

tc
05-20-2009, 09:55 AM
Lovely Don, there's just nothing like Prime Rib.
:D :P :D :P :D :P :D :P

Tom

żżż
05-20-2009, 10:09 AM
The prime rib looks great MM! I need a closer look at the finished product. ;)

I like your choices of spices for the rub. Very tasty. Our those personal au jus warmers on the table? Wow. Very upper-crusty! ;D

metalmouth
05-20-2009, 10:13 AM
I like to use the butter warmers that I have for lobster for the Au jus. That way the liquid is warm and the horse radish sauce is cool. ;D

żżż
05-20-2009, 10:23 AM
I like to use the butter warmers that I have for lobster for the Au jus. That way the liquid is warm and the horse radish sauce is cool. *;D

Nice! It's all about the fine details. Great idea!

metalmouth
05-20-2009, 10:29 AM
I started using my corn dishes for the Asparagus a few years ago. I found that I could melt my butter with Tarragon and Chervil and then coat the Asparagus nicely in the corn dish and keep them in their own dipping sauce.

tc
05-20-2009, 11:05 AM
I like to use the butter warmers that I have for lobster for the Au jus. That way the liquid is warm and the horse radish sauce is cool. *;D

Nice! *It's all about the fine details. *Great idea!




I'll Ditto That!
;D ;D ;D ;D

Tom

żżż
05-20-2009, 11:48 AM
I started using my corn dishes for the Asparagus a few years ago. I found that I could melt my butter with Tarragon and Chervil and then coat the Asparagus nicely in the corn dish and keep them in their own dipping sauce.

It's obvious to me, that due to my lack of specialty dishes I am not eating enough butter. :D ;D :D

metalmouth
05-20-2009, 11:50 AM
It's the other way around. Think of food as a "Butter Delivery System."
[smiley=rotfl2.gif] [smiley=rotfl2.gif] [smiley=rotfl2.gif]

tc
05-20-2009, 12:01 PM
Don, probably the only two things I do differently is I always do them up on the Barbeque rather then in my Oven, and I always buy at least twice as much as I need for a Dinner. My Hash from Prime Rib leftovers is to die for, we can eat for another two or three nights on it easily.
:D :D :D :D :D :D

Tom

metalmouth
05-20-2009, 12:07 PM
Tom,

Let me know when, I'm always up for Prime Rib Hash! [smiley=chowtime.gif]

tc
05-20-2009, 12:10 PM
Absolutely!
:P :P :P :P :P :P

Tom

żżż
05-20-2009, 01:09 PM
Yum. OK, someone's gotta post their recipe for PR hash. :)

tc
05-20-2009, 01:36 PM
Yum. *OK, someone's gotta post their recipe for PR hash. *:)

Mooch, I believe I did, I'll hunt it down, if I can't find it, I'll post asap. It's something that I make all the time. Tasty!
:D :D :D :D

Tom

metalmouth
05-20-2009, 01:42 PM
Yum, PR hash sounds great. Tom, I think Mooch is trying to cut you out of those two bottles of Beringer Cab I was bringing to your house for dinner! *;)

Tonight I'm making a pork loin roast. It's been marinating in wine for a couple of hours. More pics to follow! *:)

tc
05-20-2009, 01:50 PM
I found my old post, but it was more a discussion on what people liked for breakfast. Tonight when I get home, I'll type-up my version of Prime Rib Hash.
;) ;) ;) ;)

Tom

MB_Kevin
05-20-2009, 08:36 PM
Looks great MM. Your mom is lucky. ;)