Monday, October 12, 2015

Happy Thanksgiving Day with a Perfect Prime Rib Roast...


With my parents on a cruise in the Mediterranean, Thanksgiving dinner with the entire extended family will be deferred until next weekend with our home hosting. I've never been big on the conventional turkey for this occasion, and prefer meaty roasts instead. Well-marbled prime rib roast is indeed a favourite, and for our family of five, a three pounder with one to two ribs is more than sufficient with leftovers. So how did big roast dinners at mom and dad's taste right every time? They probably had a foolproof recipe just like this one. Start it in the oven at a high temperature to get a good browning on the outside, and then continue to cook it at a lower temperature until done to your liking. The ends are well done, sides medium and the centre a vibrant rare (a doneness for everyone)-- just how we like it around here.


Perfect Prime Rib Roast
Makes 12 + servings for a crowd

6 to 7 lb. (3 to 3.5 kg) prime rib roast beef with 3 to 4 ribs (leave in room temp. for two hours before cooking for even temperature cooking) 
1 Tbsp. coarse Dijon mustard
1 Tbsp. Dijon mustard (or use one mustard-- 2 Tbsp. coarse or 2 Tbsp. Dijon)
2 Tbsp. dry red wine
2 tsp. dried rosemary
2 cloves garlic, minced
salt and ground black pepper
Gravy:
2 Tbsp. all-purpose flour
2 cups beef stock
1/4 cup dry red wine (optional)
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
salt and ground black pepper

Preheat oven to 450 F. Cut away excess fat from roast, but leave a thin layer. Mix the six ingredients following the roast in a bowl; rub the mixture over the fat and cut sides of the roast. 

Put roast, ribs side down, fat side up in a shallow roasting pan. The ribs act as a rack, but you can also set the roast on a rack. Roast, uncovered, for 15 minutes to brown. Then lower the temperature to 325 F, basting occasionally, for about 15-20 minutes per lb. for rare, or 20-25 minutes per lb. for medium. Oven temperatures vary so roast until thermometer registers 115°-120°F for rare or 125°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)

Remove from the oven, let stand loosely covered with foil on a carving board for 15 minutes before carving. Meanwhile, make the gravy. Drain all but 2 Tbsp. fat from roasting pan. Set roasting pan or transfer to a small pot on the stovetop over medium heat. Whisk in flour and cook stirring until the flour is a deep golden brown. Whisk in beef stock, wine, tomato paste and Worcestershire sauce, bringing mixture to a boil and stirring continuously until thickened. Add salt and pepper to taste. For a smooth consistency, strain through a sieve into serving boat/bowl.


Traditionally potatoes and rice are great starch sides. But for something different and carb-less, try fried cauliflower rice. What a smart way to eat more cheap and cheerful vegetables plus the huge bonus of reducing the carb intake. Simply take a cauliflower or in-season Romanesco broccoli (a cross between broccoli and cauliflower), remove the stalk, chop the amount you need and pulse it in a food processor until it resembles rice. Heat a skillet on medium-high with some olive oil and stir-fry until aromatic and "rice" is crisp-tender about five minutes adding salt to taste.


I forgot to take photos with the roast all sliced up, but here's a great borrowed representation-- brown crispy on the outside, pink and rare inside-- super tender and moist!

Photo Credit: Serious Eats

Thanksgiving dinner is served! Roasted vegetables, fried cauliflower rice, a pickle, a heap of grated horseradish and a tall German beer!! Did I die and go to heaven?


How about some hearty sandwiches or wraps the next day with leftovers? Mangia! Mangia!


Today I am giving thanks for having all my family together in one city, my boys growing up to be independent people with a penchant for good food and for the amazing weather we are still continuing to savour! Happy Eats and have the best day with your loved ones!





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