Monday, March 28, 2016

Herb Garlic Dijon Prime Rib Roast...


It's Easter weekend! March break whips by and then a nice long weekend which means more time with the family and of course, more reason to get in that kitchen and get cookin'! Been dreamin' of roasting rack of lamb-- so fitting for Easter, but practicality got the best of me. My husband and I use to love home-cooked lamb racks pre-kids, but not sure our boys would take to its slight gaminess so I went for centre piece safety. Huge hunkin' meats appeal to me, (it conjures up images of big gatherings, family members crowded around the table and lots of bellies to happily feed), and prime rib almost always come to mind! It was just our family on Easter so I picked up a small roast, a four pounder that more than satisfied over two meals. Seriously, what's better than one night of prime rib-- two of course!


Started the day off right with lox on bagels! A weekend brunch treat every so often, smoked salmon is insanely adored in this household (the kids were enjoying it since they were each three years old). Pre-sliced smoked salmon along with classic garnishes of thinly sliced red onions, lemon wedges, capers, alfalfa sprouts and prepared cream cheese on toasted halved bagels, and you've got yourself a nice do-it-yourself spread to make your own open-face smoked salmon bagel-wich.


Lemons evoke freshness and awakens the senses, and it's a rejuvenating flavour to invite in Spring and to celebrate Easter. I haven't made this Lemon Poppy Seed Loaf in ages-- I just adore the slight crunch of the teeny poppy seeds and absolutely love the tangy citrus syrup that seeps into this pretty dotted loaf creating a seductively divine taste.

Lemon Poppy Seed Loaf


Here is my roast rib recipe to serve a crowd. For a smaller serving, go for 1/2 the size and recipe amounts.

Herb Garlic Dijon 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)
fresh rosemary from 4 to 5 sprigs or 2 tsp. dried rosemary

1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 tsp. kosher/sea salt 

1 tsp. 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 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.)


Meanwhile, use the time in between to prepare your sides. Gotta have mashed potatoes and gravy!

Prepare the gravy using the fat rendered in the pan post roasting.

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 stove top 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.


Perfectly medium-rare! Oh yeahhh baby!!


Carve thin slices, overlap them on a platter, sprinkle with chopped parsley and serve at the table with gravy and horseradish.



Our Easter family feast consisted of prime rib roast, mashed potatoes and gravy au jus, roasted asparagus, sliced tomatoes drizzled with good EVOO and a sprinkling of fleur de sel, garlic bread and sour pickles! My youngest has not taken to asparagus, so I made his favourite sliced celery stir-fry.


What's better than one prime rib dinner? 


Leftovers for a second night!

Served with my favourite Greek Dill Quinoa Salad

I hope y'all had an amazing Easter weekend!



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