Standing Rib Roast (Prime Rib)

A Perfect Standing Rib Roast
A Perfect Standing Rib Roast

 

The Standing Rib Roast (aka Prime Rib)

The term Prime Rib originally meant that the roast served was graded “Prime”.  Today with the high cost of beef you’d be lucky to find that even in a restaurant.  Only very high end restaurants that charge exorbitant prices can afford to serve “Prime”.   The term is now a generic term for a cut of meat and usually does not refer to the grade.

Most of the meat today is “Choice” which is the one grade lower than “prime”.  All this means to the consumer is that the meat is a combination of slightly older,and having a little less fat and marbling.  The actual determination for the grade of a carcass is made at the 12th rib in a complex formula that we won’t go into here.  In fact only about 2% of produced beef qualifies as “prime”, and could retail anywhere from $20 – $40 per pound.

The more common term for this cut of meat is a standing rib roast.  While still not cheap even in the choice grade it is the King of beef cuts.   You certainly can ask your butcher to special order a Prime cut, but if you do please be sitting down when he tells you how much

There are two ends to a rib roast, the large end and the small end.  The large end comes from the ribs closest to the head of the animal and the smaller end comes farther back on the ribs.  Which piece you use is a matter of choice.   The large end tends to have more fat and the small end a larger eye.  As a matter of choice while many say the small end is better, I prefer the large end with more fat, if cooked properly all of the cut is edible and delicious.  Fat equals flavor and the more fat in the front end in my opinion equals more flavor.

First step in buying a rib roast is to have a good rapport with your butcher.  Unless your fairly confident of your abilities with a knife and know your way around a piece of meat it’s best to leave the prepping of the meat to your butcher.  The secret is, less is more, you want to have the bones and the fat layer trimmed as little as possible.  Have your butcher trim the bones (which is called “frenching”) and remove the backbone and then tie the ribs back onto the roast.  This adds flavor and acts as a natural rack in the oven.  I prefer to leave them attached and remove them after the rib is cooked.  They make a great lunch treat or if you want to really spoil your four legged children one bone will keep them occupied for a long time.

The  less is more theory goes to the cooking of the roast also.  There are basically three methods, low and slow, high and fast and a combination of both.  With low heat you will get less shrinkage but won’t get the crusty outer layer.  High heat you get a delicious crusty layer but the  meat tends to shrink more and in my opinion is not as tender.  The combination of both seems to work the best.

Finally seasoning, again less is more is the rule.

 

Rib Roast
Rib Roast

 

 

My Perfect Rib Roast Recipe

Take the meat out of the refrigerator at least 3 hours before your going to cook it. It is important to know the exact weight of the roast.

The approximate cooking times are:

  1. Rare 15-18 minutes per pound
  2. Medium 20-25 minutes per pound
  3. Well 27-30 minutes per pound

 

 You want to bring the meat up to room temperature, this is critical for the best results.  Do the math, a 10# roast will take about 3 hours and 20 minutes to cook to medium rare and once done it needs to rest for 30 minutes  so if your going to serve dinner at say 5 it should go into the oven around 1 o’clock.  In this scenario I would take the roast out at 7 at let it sit till I put it in at 1.    I like to pepper it heavily when it comes out of the refrigerator and just before cooking lightly sprinkle with garlic salt..  Don’t over do the seasonings as you want to let the taste of the  beef shine through.

Place the roast into a roasting pan that’s slightly larger than the piece of meat.  If you intend to utilize a jus or gravy take some sliced up carrot, celery , onion and one clove of garlic and lay them around the pan, not on the meat and let them stew in the juice as it renders from the meat.  Preheat the oven to 500°. Place the roasting pan in the lower third of the oven and roast for 15 minutes.  Then turn heat down to 325° and continue to cook until the center temperature is at the temperatures stated below. Remember the roast will continue to cook as it rests so you want the temperature slightly below your actual final temperature. About 45 minutes before the roast should be done start checking the temperature.

Cooking times are approximate, the true test is to take the temperature of the roast.  A thermometer placed into the center of the eye of the roast should read  120° – 125° for rare, 125° -130° for medium rare , 130° – 140° for medium.

Final temperatures after the roast has rested should be close to:

  • 130° – rare
  • 140° – medium rare
  • 150º – medium
  • 160º – medium well
  • 165°+ – well

In Cooking 4 to 7 ribs I like to run the rare center up to 130º, that way you get a wider variety of doneness choices in the roast after it rests, with the outer pieces medium or slightly better  and a descending array of doneness towards the rare at the center.  I try and gauge how many guests want cuts more toward medium and if there are more than one or two I cut from both ends working towards the center.

Once the roast is taken out of the oven it should be placed on a warm plate and covered with foil and left to rest for about 30 minutes.  During this time you can finish your other food preparations and make the Au Jus.

Place the roasting pan on a burner of the stove top turn to high and  when hot add about ¼ cup of good red wine or stock and deglaze the pan.  If there does not appear to be enough sauce in the pan you can add more stock after you have deglazed.  Let the wine reduce by about ½ and pour everything into a measuring cup straining out the vegetables, by putting into a measuring cup it makes it easier to strain off the fat, then place the Au Jus in a serving boat. Serve on the side.

However for us, a good Horseradish Sauce is a must for the beef.  It’s fairly simple to make, take sour cream and add in a good prepared horseradish until you reach the flavor and heat you want, I make it fairly strong the day before and let it sit overnight in the refrigerator.

Make your slices between ½ and 1 inch thick.  Follow these simple directions and you’ll have a great meal.  This has become a Christmas must for one of our grandchildren who looks forward all year to a roast beast dinner at grandpa’s.  Start your own tradition.  Enjoy!

Horseradish Sauce

Horseradish sauce is a simple combination of sour cream and Prepared horseradish.  Simply mix together and taste when you go from Mmmmm to Whoa! it’ll be about right.  Make it as hot or not as your family likes.  Roughly 1/2 a container of sour cream to 3/4 of a bottle of prepared horseradish.

 

Here are a few items to help with this recipe:
Cuisinart 7117-16UR Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack
Zwilling J.A. Henckels Twin Four Star 10-Inch High-Carbon Stainless-Steel Granton Roast Beef Slicer

 

 

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The grand kids aren’t the only ones who look forward to this.  I could have this every day of the year!  In fact I think I’ll get dad to buy a lottery ticket so that if he wins , I can have it every day!  An easy 5 paws for this one!

 

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Copyright © rantsravesandrecipes 2013 all rights reserved

 

Standing Rib Roast
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Print
Prep Time
3 hr
Cook Time
3 hr
Total Time
6 hr
Prep Time
3 hr
Cook Time
3 hr
Total Time
6 hr
Ingredients
  1. 1. Standing rib roast, figure about 1/2 pound per person
  2. 2. garlic salt and pepper
Instructions
  1. Take the meat out of the refrigerator at least 3 hours before your going to cook it. It is important to know the exact weight of the roast.
The approximate cooking times are
  1. Rare 15-18 per pound
  2. Medium 20-25 minutes per pound
  3. Well 27-20 minutes per pound
  4. You want to bring the meat up to room temperature, this is critical for the best results. Do the math, a 10# roast will take about 3 hours and 20 minutes to cook to medium rare and once done it needs to rest for 30 minutes so if your going to serve dinner at say 5 it should go into the oven around 1 o'clock. In this scenario I would take the roast out at 7 at let it sit till I put it in at 1. I like to pepper it heavily when it comes out of the refrigerator and just before cooking lightly sprinkle with garlic salt.. Don't over do the seasonings as you want to let the taste of the beef shine through.
  5. Place the roast into a roasting pan that's slightly larger than the piece of meat. If you intend to utilize a jus or gravy take some sliced up carrot, celery , onion and one clove of garlic and lay them around the pan, not on the meat and let them stew in the juice as it renders from the meat. Preheat the oven to 500°. Place the roasting pan in the lower third of the oven and roast for 15 minutes. Then turn heat down to 325° and continue to cook until the center temperature is at the temperatures stated below. Remember the roast will continue to cook as it rests so you want the temperature slightly below your actual final temperature. About 45 minutes before the roast should be done start checking the temperature.
  6. Cooking times are approximate, the true test is to take the temperature of the roast. A thermometer placed into the center of the eye of the roast should read 120° - 125° for rare, 125° -130° for medium rare , 130° - 140° for medium.
Final temperatures after the roast has rested should be close to
  1. 130° - rare
  2. 140° - medium rare
  3. 150º - medium
  4. 160º - medium well
  5. 165°+ - well
  6. In Cooking 4 to 7 ribs I like to run the rare center up to 130º, that way you get a wider variety of doneness choices in the roast after it rests, with the outer pieces medium or slightly better and a descending array of doneness towards the rare at the center. I try and gauge how many guests want cuts more toward medium and if there are more than one or two I cut from both ends working towards the center.
  7. Once the roast is taken out of the oven it should be placed on a warm plate and covered with foil and left to rest for about 30 minutes. During this time you can finish your other food preparations and make the Au Jus.
  8. Place the roasting pan on a burner of the stove top turn to high and when hot add about ¼ cup of good red wine or stock and deglaze the pan. If there does not appear to be enough sauce in the pan you can add more stock after you have deglazed. Let the wine reduce by about ½ and pour everything into a measuring cup straining out the vegetables, by putting into a measuring cup it makes it easier to strain off the fat, then place the Au Jus in a serving boat. Serve on the side.
  9. However for us, a good Horseradish Sauce is a must for the beef. It's fairly simple to make, take sour cream and add in a good prepared horseradish until you reach the flavor and heat you want, I make it fairly strong the day before and let it sit overnight in the refrigerator.
  10. Make your slices between ½ and 1 inch thick. Follow these simple directions and you'll have a great meal.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Beef Hash

Beef Hash with Egg, Tomato, and Artichoke Hearts
Beef Hash with Egg, Tomato, and Artichoke Hearts

 

 

 

 

 

 

Beef Hash

Cooking for two has become a new learning experience, as the quantity of product I put out in the kitchen seems to go so much farther  then when I was I was cooking for 4.   A roast beef now lasts a week instead of just two meals, so it becomes necessary to find more ways to serve up a dinner.  Of course the obvious method would be to buy smaller cuts of meat or less produce, but what fun would that be?

So with an abundance of beef leftover what to do?  One nights version was a beef hash.  Taking a small amount of leftover beef and running it through the food mincer on the Kitchenaid.  To this I added a small white onion diced and one clove of garlic diced, and a can of diced potatoes. Mixed thoroughly and place in a large enough frying pan and cooked with butter, turning occasionally until potatoes and onions are done.

In a separate pan with a little butter place the artichoke hearts  in a single layer flat side up and salt and pepper and cook to heat, then turn flat side down reseason and cook on medium heat till done and slightly browned .

Once hash is cooked, in a separate pan cook the eggs to you liking.  Add hash to plate surround with artichoke hearts and sliced tomato and place the egg on top.  Can be served with your choice of condiment such as left over gravy or ketchup.

beef hash
beef hash

 

 

 

 

 

 

 

Here are few items to help with this recipe
KitchenAid FGA Food Grinder Attachment for Stand Mixers
Joie de Vivre 50162 Mini Fry Egg Pan with Nonstick Surface
Cuisinart 622-20 Chef’s Classic Nonstick Hard-Anodized 8-Inch Open Skillet
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

Filet Mignon and Bearnaise Sauce

014
Filet Mignon with bearnaise Sauce

 

Filet Mignon and Bearnaise Sauce

With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!

 

Fool Proof Blender Bearnaise Sauce:

I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed.,  I’ve changed it a little but it never fails to come out great.

Ingredients for Bearnaise Sauce

  1. 3 egg yolks
  2. 1½ sticks of butter melted
  3. 1 tsp lemon juice
  4. Dash of salt & pepper
  5. 2 to 3 dashes of Tabasco sauce
  6. 1 tbs tarragon
  7. 3-4 tbs red wine vinegar

Blender Bearnaise Sauce

In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.

010
Tarragon and red wine vinegar completely reduced

In a blender place the three egg yolks,  lemon juice, salt, pepper, and Tabasco sauce.  Blend for three or four seconds.  Make sure the melted butter is not too hot.  Turn blender on and slowly pour butter into blender until all is blended.  You now have Hollandaise sauce.   Put tarragon in and blend again for a few seconds until all is combined .  You should now have a fairly thick sauce.  Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture.  Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.

Bacon Wrapped Filet Mignon

Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick.  Place on a broiler pan and broil in the oven until your desired doneness.  Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat.  Serve with a nice bottle of wine and you’ll have a dinner to remember.

015
Filet Mignon with Bearnaise Sauce

Here’s a few things that could make cooking a little easier:
Oster 6706 6-Cup Plastic Jar 10-Speed Blender, Black
T-fal A8570084 Specialty Nonstick One Egg Wonder 4.5-Inch Fry Pan Dishwasher Safe Cookware, Grey
Alessi Parrot Sommelier Corkscrew Green
2007 Rutherford Grove Estate Cabernet Sauvignon 750 mL

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Filet Mignon with Bernaise Sauce
A very elegant dinner that's easy to make
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Print
Ingredients
  1. Ingredients for Bearnaise Sauce
  2. 3 egg yolks
  3. 1½ sticks of butter melted
  4. 1 tsp lemon juice
  5. Dash of salt & pepper
  6. 2 to 3 dashes of Tabasco sauce
  7. 1 tbs tarragon
  8. 3-4 tbs red wine vinegar
  9. 6-8 ounce Filet Mignons
  10. 1 strip of bacon for each Filet
Instructions
  1. In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
  2. Bacon Wrapped Filet Mignon
  3. Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/