I had always wanted to cook a Prime Rib so I decided this would be the year to do it - a final tribute to 2009 and a grand welcoming to 2010. I searched the Internet high and low for the perfect recipe and found it in my own kitchen in Tyler Florence's first recipe book, Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook, pub. date 2003. The recipe I refer to is Horseradish And Garlic Prime Rib and I must say it is except
ionally delicious.I did omit the carrots, parsnips and red onion and next time I would probably decrease the sea salt to about 1/4 cup. Other than that, it was absolutely delicious and definitley is something I will cook again. The mushrooms are a perfect addition, as well. To complete the meal, I included Twice Baked Potatoes and Steamed Asparagus.
Prime Rib:
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
Wild mushrooms:
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives
Directions:
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, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
As a final course for the evening, I chose Champagne Sorbet. It had been some time since I had made this lucious frozen concoction so I felt it time to do it again! I originally found this recipe in a very old cookbook I had purchased in my hometown of Panama City. It was written by Gay Sudduth and is titled, You're Invited, pub. date 2004.
1 1/4 cups sugar
1 cup water
1 1/2 cups champagne
fresh lemon juice
Boil sugar and water 4-5 minutes (important). Cool. Stir in champagne and juice of one lemon. Freeze. Let it completely freeze over and then cut it with a knife until you can stir it. Cover and stir a couple more times before serving. Serve in small amounts.
As you can see, this was quite a meal and one which I had such fun preparing and then enjoying afterwards! If you have a special occasion coming up, I highly suggest the same menu. You won't be disappointed!
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
Wild mushrooms:
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives
Directions: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, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.As a final course for the evening, I chose Champagne Sorbet. It had been some time since I had made this lucious frozen concoction so I felt it time to do it again! I originally found this recipe in a very old cookbook I had purchased in my hometown of Panama City. It was written by Gay Sudduth and is titled, You're Invited, pub. date 2004.
1 1/4 cups sugar1 cup water
1 1/2 cups champagne
fresh lemon juice
Boil sugar and water 4-5 minutes (important). Cool. Stir in champagne and juice of one lemon. Freeze. Let it completely freeze over and then cut it with a knife until you can stir it. Cover and stir a couple more times before serving. Serve in small amounts.
As you can see, this was quite a meal and one which I had such fun preparing and then enjoying afterwards! If you have a special occasion coming up, I highly suggest the same menu. You won't be disappointed!
1 comment:
The entire meal looks scrumptious! For VERY special events, my grandmother made champagne sorbet for the grown-ups. Of course, us kids always had to sneak a taste. Your post brought back great memories!
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