I had the opportunity to cook a dinner for some friends of mine, Mary Lou McCracken and her husband Al Sharon who also were hosting three additional guests in their home for a few days. They had become friends on a cruise and invited them to visit. My wife and I invited all of them to come over to our home for dinner. One of the guests included a 92 year old former Lieutenant General, "MN Batra of India". Besides being a general, Min" as his friends call him, also wrote a book "In The Middle" about his career. On the back cover is a photo of him with Indira Gandhi. The book is not only informative about his long military history but also funny and certainly very interesting to read about the various exploits he has encountered.
This is the recipe for a 7 pound prime rib that I made for them and who all three could not say enough about how much they enjoyed it. I have cooked prime rib various ways including incasing it in rock salt. The following recipe is different than the rock salt method. But it is another delicious way of cooking this great roast! Usually it is cooked first on a high heat 400-450 degrees for about a half hour and then the heat is reduced down to 350 degrees and cooked for about an hour. This should give you a roast that is rarer in the center and well done on the outside. You usually serve ajus sauce with this roast but for this recipe it is made in a Port reduction sauce.
This means the ajus sauce will have a port wine flavor to it. One also usually makes Yorkshire pudding to sevrve with this beef roast. (see both recipes below)
Pre heat oven to 450 degrees
INGREDIENTS:
a 5 to 6lb or more rib roast with 3 to 4 ribs or moe, or a 5 to 6 lb boneless rib roast tied with butcher
string from your butcher (ask him or her for a 10 ft piece and they don't charge you)
6 cloves of garlic cut in half
6 oz of dried parsley
3 lg onions peeled and cut in half and then into slices
1/2 cup of virgin olive oil
1/2 can of Contadina tomato paste
5 carrots peeled and cut in two
4 stalks of celery cut in half
1 (750 ml good port wine)
10 to 15 small "boiler" onions
10 to 15 small new potatoes
1 tsp coarse pepper
1 slight handful of peppercorns
3 tab Millers (or equiv) beef soup base
2 tab of flour or arrowroot
DIRECTIONS:
1. take the pieces of garlic and cut into the meat and put the garlic with a good pinch of parsley into the hole. do this all over the roast until all 12 pieces are used
2. put the olive oil in a large fry pan over moderate heat and brown all sides of the roast place the roast in
a roasting pan about 11inches by 13 inches by 2 1/2 inches high (depending the the size of the roast)
3. in the same fry pan brown the onions
4. put the 1/2 can of tomato paste in the fry pan with the onions and stir until incorporated and place them around the roast
5. pour about 3/4s of the port wine into the roasting pan (add more if needed0
6. add the beef base around the roast and stir
7. add the peppercorns around the roast
8. put the roast in the 450 degree oven for about 15 minutes then reduce temp to 350
9. place meat thermometer in the middle of the roast and bake until the temp is either
150 degrees for slightly rare or 160 degrees for one less rare (about 2 hrs or so)
10. the last hour remove about 2 cups of juices for ajus sauce and put the vegtables
in including the carrots, small onions, small potatoes around the roast (make sure
there is enough liquid left and add more wine or even water so that the liquid is
about an inch high around the roast.
11. check for taste
AJUS SAUCE RECIPE
INGREDIENTS:
2 onions peeled and rough cut
4 stalks of celery rough cut
4 tab of worcetershire sauce
2 tab of Millers or equiv beef base
16 oz of the port wine pan juices
from the beef roast
1/2 (6oz can) Contadina tomato paste
1 tsp coarse ground pepper
1 tab granulated sugar
DIRECTIONS:
1. put a 1/2 cup of virgin olive oil in a lg
fry pan over moderate heat
2. when the oil is hot add the onions and
the celery and fry until slightly brown
3. add the tomato paste to the vegtables
and stir in until totally incorporated
4. add the 16 oz of pan juices from the
roast
5. add worstershire sauce, Kitchen Bouquet,
Millers or equiv beef base, sugar and stir
until all is incorporated
6. taste, if to strong or salty, add water and
stir until your satisfied on the taste. don't
over cook as it tends to get too salty
7. strain into a gravy boat to serve
This is the recipe for a 7 pound prime rib that I made for them and who all three could not say enough about how much they enjoyed it. I have cooked prime rib various ways including incasing it in rock salt. The following recipe is different than the rock salt method. But it is another delicious way of cooking this great roast! Usually it is cooked first on a high heat 400-450 degrees for about a half hour and then the heat is reduced down to 350 degrees and cooked for about an hour. This should give you a roast that is rarer in the center and well done on the outside. You usually serve ajus sauce with this roast but for this recipe it is made in a Port reduction sauce.
This means the ajus sauce will have a port wine flavor to it. One also usually makes Yorkshire pudding to sevrve with this beef roast. (see both recipes below)
Pre heat oven to 450 degrees
INGREDIENTS:
a 5 to 6lb or more rib roast with 3 to 4 ribs or moe, or a 5 to 6 lb boneless rib roast tied with butcher
string from your butcher (ask him or her for a 10 ft piece and they don't charge you)
6 cloves of garlic cut in half
6 oz of dried parsley
3 lg onions peeled and cut in half and then into slices
1/2 cup of virgin olive oil
1/2 can of Contadina tomato paste
5 carrots peeled and cut in two
4 stalks of celery cut in half
1 (750 ml good port wine)
10 to 15 small "boiler" onions
10 to 15 small new potatoes
1 tsp coarse pepper
1 slight handful of peppercorns
3 tab Millers (or equiv) beef soup base
2 tab of flour or arrowroot
DIRECTIONS:
1. take the pieces of garlic and cut into the meat and put the garlic with a good pinch of parsley into the hole. do this all over the roast until all 12 pieces are used
2. put the olive oil in a large fry pan over moderate heat and brown all sides of the roast place the roast in
a roasting pan about 11inches by 13 inches by 2 1/2 inches high (depending the the size of the roast)
3. in the same fry pan brown the onions
4. put the 1/2 can of tomato paste in the fry pan with the onions and stir until incorporated and place them around the roast
5. pour about 3/4s of the port wine into the roasting pan (add more if needed0
6. add the beef base around the roast and stir
7. add the peppercorns around the roast
8. put the roast in the 450 degree oven for about 15 minutes then reduce temp to 350
9. place meat thermometer in the middle of the roast and bake until the temp is either
150 degrees for slightly rare or 160 degrees for one less rare (about 2 hrs or so)
10. the last hour remove about 2 cups of juices for ajus sauce and put the vegtables
in including the carrots, small onions, small potatoes around the roast (make sure
there is enough liquid left and add more wine or even water so that the liquid is
about an inch high around the roast.
11. check for taste
AJUS SAUCE RECIPE
INGREDIENTS:
2 onions peeled and rough cut
4 stalks of celery rough cut
4 tab of worcetershire sauce
2 tab of Millers or equiv beef base
16 oz of the port wine pan juices
from the beef roast
1/2 (6oz can) Contadina tomato paste
1 tsp coarse ground pepper
1 tab granulated sugar
DIRECTIONS:
1. put a 1/2 cup of virgin olive oil in a lg
fry pan over moderate heat
2. when the oil is hot add the onions and
the celery and fry until slightly brown
3. add the tomato paste to the vegtables
and stir in until totally incorporated
4. add the 16 oz of pan juices from the
roast
5. add worstershire sauce, Kitchen Bouquet,
Millers or equiv beef base, sugar and stir
until all is incorporated
6. taste, if to strong or salty, add water and
stir until your satisfied on the taste. don't
over cook as it tends to get too salty
7. strain into a gravy boat to serve
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