Prime Rib Roast
Saw this on sale at Rouses and we went for it. It was my first time cooking prime rib. It was a steal for under $12!
Semi-boneless Prime Rib Roast (standing rib roast), at room temperature (very important)
Step 1Take the prime rib out of the refrigerator one to two hours before you plan to cook it. Blot it dry with paper towels, then pat sea salt or coarse kosher salt all over its surface; set it aside on the kitchen counter. This time period serves two important purposes: One, it brings the meat to room temperature so it cooks more evenly; two, it allows adequate time for moisture to be reabsorbed into the meat after the salt pulls it out and flavors it.
Step 2Set an oven rack one tier below the middle so your rib roast is approximately centered in the oven during cooking. Set your oven to 200 degrees Fahrenheit to preheat during the last 15 minutes of its time sitting on your counter.
Step 3Coat the surface of the beef to taste with freshly cracked black pepper or other desired seasonings, or let the flavor of the beef stand on its own. Other ingredients to use include dried rosemary or thyme, garlic or onion powder or a pre-mixed meat rub.
Step 4Place the prime rib on the rack of a sturdy roasting pan with the ribs down and the fat-side facing up. Put it onto the pre-set oven rack. Cook it for about 3 to 4 hours, with the cooking time varying considerably, depending upon the size of your rib roast. Starting at about 2 1/2 hours in for a three-rib roast or 3 hours in for a six-rib roast, monitor the internal temperature of the beef with an instant-read meat thermometer. Remove it from the oven as soon as it hits 135 F to cook it to medium, with a final temperature of 145 F, as recommended by the U.S. Department of Agriculture.
Step 5Turn the oven temperature up to its highest setting — 500 or 550 F — while resting the semi-boneless rib roast on a serving platter. During resting, its temperature continues to rise, and its internal juices settle.
Step 6Put the meat back on the rack of the roasting pan and return it to the middle of the oven after about 20 minutes. Cook it for about 6 to 10 minutes, just until the outside develops a crisp browning. Take it out and return it to the platter before serving.
- Some cooks prefer to cook a semi-boneless beef rib roast to a different temperature than that recommended by the USDA. If you want yours rare, take it out of the oven the first time at 110 F for a final temperature of 120 F; for medium-rare, take it out initially at 120 F for a final temperature of 130 F; for medium-well, take it out at 140 F for a final temperature of 150 F; and for well-done, take it out at 150 F for a final temperature of 160 F.
- Use the meat’s drippings in the bottom of the roasting pan for flavoring a sauce or gravy.
- “Semi-boneless” refers to the fact that a prime rib cut contains the rib bones but not any part of the backbone.
- 1 medium cauliflower (approx 1lb/450g)
- 2 oz butter
- 2 oz all purpose/plain flour
- 1 level tsp mustard powder (optional)
- Large pinch salt
- 1 pint milk
- 2 oz cheddar cheese or similar, grated plus extra for sprinkling on top
- 1/4 cup sherry
- Freshly ground pepper
- Heat the oven to 400F
- Remove the green outer leaves from the cauliflower, cut a deep cross in the bottom of the stem then steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool. The cauliflower should not be cooked thoroughly, just lightly steamed and beginning to soften.
- Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder (if using) and continue stirring for 2 minutes.This is to cook out the floury taste and to soften the starch grains in the flour ready to make the sauce.
- Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk, add sherry. The sauce should be thick but still a little on the runny side. Add the grated cheese and stir until melted. Remove from the heat.
- Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a greased baking dish large enough to hold all the florets in one layer.
- Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper.
- Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.
This is exactly why we love the Hollygrove Market box. I’ve never tried broccoli rabe and it was in the weekend box – we found a recipe online, sauteed it up and are new fans of the tasty and easy vege.
1 bunch broccoli rabe, tough, non-leafy stems removed
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
Half of a sliced onion
Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
Coat a large saute pan with olive oil. Add onion and saute until translucent. Add smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).
Inspired by: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-broccoli-rabe-recipe2.html?oc=linkback