I have never made prime rib before but I wanted to try (and
then charge everyone in my family $20 to sit down and eat). I went searching on Food Network for a recipe
and found one
by Bobby Flay. Then I went to my
favorite local meat market, Kuby’s, and
Karl Jr. made some tweaks. The result: a
meal that everyone loved and that we’re going to fight over the leftovers for
lunch tomorrow.
Ask your butcher to remove the bones and then tie them back
on for the roasting process and to score the meat. David ate this as prime rib – a thick slice
of beef, no bread. For the kids, I sliced it thin
with an electric knife (power tools in the kitchen!) and then placed it on a buttered and toasted French roll. While you're at Kuby's, pick up their twice baked potatoes to go with your meal.
Ingredients:
French Dip version of the Prime Rib |
1.
Bone-in prime rib (6 to 7 pounds)
2.
2-3 cloves
garlic, thinly sliced
3.
Salt and coarsely ground black pepper
4.
2 cups red wine
5.
4 cups beef stock
6.
1 tablespoon chopped fresh thyme leaves (or ½ T dried
thyme)
Thirty minutes before roasting the prime rib, remove from
the refrigerator and let come to room temperature.
Preheat oven to 325 degrees F.
Make small slits all over the prime rib (or ask your butcher
to do it) and fill each slit with a slice of the garlic. Season liberally with
the salt and coarse pepper, place on a rack set inside a roasting pan and roast
for about 2-3 hours (20 minutes for each pound of meat) until medium-rare, or
until a thermometer inserted into the center of the meat registers 135 degrees
F. Remove the meat to a platter, and tent with foil to keep warm.
Place the roasting pan on top of the stove over 2 burners
set on high heat. Add the wine to the pan drippings in the pan and cook over
high heat until reduced, scraping the bottom of the pan with a wooden spoon.
Add the stock and cook until reduced by half. Whisk in the thyme and season
with salt and pepper, to taste.
Slice meat as desired and serve with thyme au jus.
If making a French dip, split a French roll in half. Butter each half and toast on a warm
skillet. Pile on the thinly sliced prime
rib. Spoon on some au jus or horseradish
sauce.
3 comments:
Do I dare ask how much this will set me back considering I cannot really charge the $20 per head ...
Sorry for the delay - I have been wanting to stop by Kuby's and Whole Foods to get exact pricing but that hasn't happened so let's see how my memory fares... Given the price of the meat, this dish probably won't become a weekly staple but it did provide leftovers for lunchboxes and such. If I remember correctly, Kuby's sold the prime rib (bone in) for $14-16/lb and Whole Foods was over $20/lb. At 6 lbs, that's a larger price tag than usual but a nice treat ever so often.
Whoa ...
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