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Prime rib roast help
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<blockquote data-quote="hillsdown" data-source="post: 888118" data-attributes="member: 5106"><p>Try this Alan, if you cannot find fresh herbs use dried . Make sure you use fresh garlic though ,it makes all the difference.</p><p></p><p>2 heads roasted garlic</p><p>3 1/2 teaspoons ground sea salt</p><p>1 1/2 teaspoon freshly ground black pepper</p><p>1 tablespoon finely chopped fresh rosemary leaves</p><p>1 tablespoon finely chopped fresh thyme leaves</p><p>1 standing rib roast of beef </p><p>1 1/2 cups red wine, plus 1 more cup if making au jus, optional</p><p>1/2 cup beef stock, plus 2 more cups if making au jus, optional</p><p></p><p>Directions</p><p></p><p></p><p> Preheat the oven to 450 degrees F.</p><p></p><p>Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. </p><p></p><p>Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving.</p><p></p><p><strong>Use a meat thermometer</strong> </p><p></p><p>If you want to get really fancy make a mirepoix for it with onion ,carrots and celery. </p><p>Don't forget the yorkshire pudding. ;-) </p><p>Have a wonderful Christmas dinner, I am sure it will be delicious and your wife will love it . Merry Christmas Alan and family .. :santa:</p></blockquote><p></p>
[QUOTE="hillsdown, post: 888118, member: 5106"] Try this Alan, if you cannot find fresh herbs use dried . Make sure you use fresh garlic though ,it makes all the difference. 2 heads roasted garlic 3 1/2 teaspoons ground sea salt 1 1/2 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh thyme leaves 1 standing rib roast of beef 1 1/2 cups red wine, plus 1 more cup if making au jus, optional 1/2 cup beef stock, plus 2 more cups if making au jus, optional Directions Preheat the oven to 450 degrees F. Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. [b]Use a meat thermometer[/b] If you want to get really fancy make a mirepoix for it with onion ,carrots and celery. Don't forget the yorkshire pudding. ;-) Have a wonderful Christmas dinner, I am sure it will be delicious and your wife will love it . Merry Christmas Alan and family .. :santa: [/QUOTE]
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