Gourmet Foods Newsletter
Gourmet food specials with overnight online home delivery.
From gourmet steaks & meats, to franks & burgers, party snacks and appetizer specials.
Receive free gifts in addition to cooking tips, recipes and more!
sign-up now! |
|
Prime Beef Recipes - Rib Steak / Roast
|
Basic Sirloin
Prime Rib Recipe
INGREDIENTS:
4 pound sirloin prime rib rock salt
1 tbl. course ground pepper
1 tbl. Seasoning Salt or Seasonings of your choice
Cover the bottom of a roasting pan with rock
salt.
Place prime rib, bone-side down, on the salt.
Season meat with pepper and seasoning salt
Cover completely with more rock salt.
Roast in a 210¡ oven for 9 to 10 hours, until
internal temperature reaches 125 degrees.
Remove from oven and let rest for 30 minutes to
set the juices and make roast easier to carve.
When ready to serve, remove all salt from rib and
carve.
Prime Rib Roast - size of your choice
Course salt crystals (I use pickling salt)
You will need:
a large roast pan with high sides
a very large bag of course salt crystals
a fine mist sprayer a meat thermometer
and of course a superb Sirloin Prime Rib (rib in
but they can be cut free and tied
on)
Place 2 inches of salt in the bottom of the prime
rib roast pan
Place the roast on the salt (bones down)
Slowly pour the salt over the roast filling all
the spaces. The salt must completely encase the
the roast. There should be at least 2 inches of
salt surrounding the
roast.
Insert the thermometer into the roast so it is
flush with the salt.
Spray a fine mist of water over the salt. Do not
soak or the salt will melt.
Pack the salt tightly with your hands.
The entire creation can weigh as much as 50 lbs.
Place the roast into the middle region of your
oven.
Cook at 475 degrees until your favorite temp is
reached.
Remove the roast from the oven.
Crack the salt with a wooden mallet or
hammer. It will crack like like a clay wrapped
roast. Take care not to pierce the roast as the
juices will start to leak out.
Brush off the salt and transfer roast to shallow
pan.
You can now pierce the roast and collect the rich
juice to serve with the roast.
|
Garlic Prime Rib
Roast Recipe
INGREDIENTS:
* 1 (10 pound) sirloin prime rib roast
* 10 cloves garlic, minced
* 2 tablespoons olive oil
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 2 teaspoons dried thyme
DIRECTIONS:
1. Place the sirloin prime rib roast in a roasting
pan with the fatty side up. In a small bowl, mix
together the garlic, olive oil, salt, pepper and
thyme. Spread the mixture over the fatty layer of
the roast, and let the roast sit out until it is
at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees
C).
3. Bake the sirloin prime rib roast for 20 minutes
in the preheated oven, then reduce the temperature
to 325 degrees F (165 degrees C), and continue
roasting for an additional 60 to 75 minutes. The
internal temperature of the roast should be at 145
degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes
before carving so the meat can retain its juices.
Blackened Prime Rib
Submitted by: Bill Echols
A definite different twist on an old classic. This
prime rib will really spice things up! Use the pan
drippings for au-jus or make some delicious
Yorkshire Pudding. Whip up a batch of fresh
horseradish sauce and serve this prime rib with
garlic asparagus or a fluffy baked potato. Please
note the total time includes 1 hour for
marinating." Original recipe yield: 8 servings.
INGREDIENTS:
* 1/2 cup brown sugar
* 2 teaspoons ground cumin
* 2 tablespoons ground black pepper
* 2 tablespoons ground coriander
* 1/4 cup chili powder
* 2 tablespoons kosher salt
* 1/4 cup soy sauce
*
* 1/2 cup chili powder
* 3 tablespoons Cajun-style blackened seasoning
*
* 6 pounds sirloin prime rib roast, bone in
* 2 cups water
DIRECTIONS:
1. In a medium bowl, mix together the brown sugar,
cumin, black pepper, coriander, 1/4 cup chili
powder, kosher salt, and soy sauce. In a separate
small bowl, mix together 1/2 cup chili powder and
blackened seasoning. Set aside.
2. Cut ribs from roast, and place in a roasting
pan. They will act as a roasting rack. Rub the
meat all over with the soy sauce mixture. Then rub
and coat with the Cajun seasoning mixture. Let
marinate for at least one hour or wrap in plastic,
and chill overnight.
3. Preheat the oven to 500 degrees F (260 degrees
C).
4. Remove any plastic from roast, and place pan
into the preheated oven. Roast uncovered for 15
minutes in the preheated oven. Pour water into the
pan to produce moist heat. Reduce oven temperature
to 300 degrees F (150 degrees C), and continue
roasting for 1 hour and 10 minutes, or until the
internal temperature is at least 130-140 degrees
F/55-60 degrees C) for medium rare, or (145-155
degrees F/63-68 degrees C) for medium . Let the
roast stand for 30 minutes before carving to let
the juices return to the center. |
Roast Prime Rib
of Beef with Horseradish Crust
Here's an easy recipe with prep time of only 15
minutes. Cooking Time: 1 hour 40 minutes and
severs 6 people.
Ingredients:
1 bone in prime rib beef roast, 3 ribs, about 6
pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone
side down. (The ribs act as a natural roasting
rack.) In a small bowl mash together the garlic,
horseradish, rosemary, thyme, salt, pepper, and
olive oil to make a paste. Massage the paste
generously over the entire roast. Put the pan in
the oven and roast the beef until the internal
temperature of the meat registers 125 degrees F on
an instant-read thermometer (medium-rare), 1 1/2
to 2 hours. Remove the beef to a carving board and
let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan
on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping
the bits on the bottom of the pan. Reduce the wine
by half. Whisk in the flour, then add the broth
and continue to cook, whisking until sauce
thickens into a gravy, about 10 minutes.
Serve with Scalloped Potato Gratin and Roasted
Red Onions.
Scalloped Potato Gratin:
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch
thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of
thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole
dish. Place a layer of potato in an overlapping
pattern and season with salt and pepper. Remove
cream from heat, then pour a little over the
potatoes. Top with some grated Parmesan. Make 2
more layers. Bake, uncovered, for 45 minutes.
Sprinkle some more Parmesan and broil until cheese
browns, about 5 minutes. 4 to 6 servings
*** Roasted Red Onions with Butter, Honey, and
Balsamic Vinegar:
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Preheat the oven to 350 degrees F.
Combine the butter, vinegar, honey, thyme, salt,
and pepper in a small saucepan over medium heat.
Bring to a simmer and cook for 1 minute to reduce
slightly. Place the onions, cut sides up, in a
single layer on a baking pan. Drizzle the
butter-vinegar mixture over and roast until soft
and slightly caramelized, about 45 minutes. Serves
6 |
Meat Department Poultry/Turkey
Department Seafood Department
|
