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Prime Beef Recipes - Rib Steak / Prime Rib Roast
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Basic Sirloin Prime Rib Recipe
INGREDIENTS:
4 pound sirloin prime rib rock salt
1 tbl. course ground pepper
1 tbl. Seasoning Salt or Seasonings of your choice
Cover the bottom of a roasting pan with rock salt.
Place prime rib, bone-side down, on the salt.
Season meat with pepper and seasoning salt
Cover completely with more rock salt.
Roast in a 210ˇ oven for 9 to 10 hours, until internal temperature reaches 125 degrees.
Remove from oven and let rest for 30 minutes to set the juices and make roast easier to carve.
When ready to serve, remove all salt from rib and carve.
Prime Rib Roast - size of your choice
Course salt crystals (I use pickling salt)
You will need:
a large roast pan with high sides
a very large bag of course salt crystals
a fine mist sprayer a meat thermometer
and of course a superb Sirloin Prime Rib (rib in but they can be cut free and tied
on)
Place 2 inches of salt in the bottom of the prime rib roast pan
Place the roast on the salt (bones down)
Slowly pour the salt over the roast filling all the spaces. The salt must completely encase the
roast. There should be at least 2 inches of salt surrounding the
roast.
Insert the thermometer into the roast so it is flush with the salt.
Spray a fine mist of water over the salt. Do not soak or the salt will melt.
Pack the salt tightly with your hands.
The entire creation can weigh as much as 50 lbs.
Place the roast into the middle region of your oven.
Cook at 475 degrees until your favorite temp is reached.
Remove the roast from the oven.
Crack the salt with a wooden mallet or
hammer. It will crack like a clay wrapped roast. Take care not to pierce the roast as the
juices will start to leak out.
Brush off the salt and transfer roast to shallow pan.
You can now pierce the roast and collect the rich juice to serve with the roast.
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Garlic Prime Rib Roast Recipe
INGREDIENTS:
* 1 (10 pound) sirloin prime rib roast
* 10 cloves garlic, minced
* 2 tablespoons olive oil
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 2 teaspoons dried thyme
DIRECTIONS:
1. Place the sirloin prime rib roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and
thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the sirloin prime rib roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue
roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Blackened Prime Rib
Submitted by: Bill Echols
A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious
Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please
note the total time includes 1 hour for marinating." Original recipe yield: 8 servings.
INGREDIENTS:
* 1/2 cup brown sugar
* 2 teaspoons ground cumin
* 2 tablespoons ground black pepper
* 2 tablespoons ground coriander
* 1/4 cup chili powder
* 2 tablespoons kosher salt
* 1/4 cup soy sauce
*
* 1/2 cup chili powder
* 3 tablespoons Cajun-style blackened seasoning
*
* 6 pounds sirloin prime rib roast, bone in
* 2 cups water
DIRECTIONS:
1. In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate
small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
2. Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub
and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
3. Preheat the oven to 500 degrees F (260 degrees C).
4. Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the
pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the
internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the
roast stand for 30 minutes before carving to let the juices return to the center. |
Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper Ancho Salsa
Roasted Red Pepper and Ancho Salsa:
2 ancho chilies
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Black Pepper Crusted Filet Mignon with Goat Cheese:
4 filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons coarsely ground black pepper
8 ounces fresh goat cheese, cut into 4 slices
Cilantro leaves, for garnish
Roasted Red Pepper and Ancho Salsa:
Place the ancho chilies in a medium bowl, cover with boiling water and let sit at room temperature for 1
hour.
Remove the chilies from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking
liquid. Blend until smooth.
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at
least 30 minutes and up to 4 hours before serving.
Black Pepper Crusted Filet Mignon with Goat Cheese:
Heat your grill to high.
Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the
grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for
medium-rare.
Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese
begins to melt slightly, about 1 minute.
Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.
Grilled Flank Steak Crostini with Mustard Greens
1 flank steak
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons dried oregano
1 tablespoon garlic, minced (about 3 cloves)
12 cups greens, such as mustard, chard or spinach, washed
2 tablespoons red wine vinegar
Hot sauce, optional
1 baguette, sliced on the bias into long thin slices
Bring the flank steak to room temperature.
Prepare an outdoor grill or preheat a stovetop grill pan.
Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2
minutes, or until done to your taste. Let rest for a few minutes.
Meanwhile: In a large sauté pan, heat 2 tablespoons olive oil until hot. Add the garlic and
sauté about 1 minute, or until light brown. Add the greens and toss
occasionally.
After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes.
Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until
crispy, about 1 minute on each side.
Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of
olive oil and hot sauce, as desired. Can be served warm or at room temperature.
Individual Beef Wellingtons with Steamed Broccoli Spears
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling
1 tablespoon butter
1 shallot, chopped
1/2 pound button mushrooms and stems, cleaned and finely chopped in food
processor
Salt and freshly ground black pepper
2 tablespoons dry cooking sherry, 2 splashes
4 tournedos of beef filet mignon, 1-inch thick
8 ounces mousse pate, available in specialty cheese and appetizer cases of
larger markets
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 egg, beaten with a splash of water
1 large head broccoli, trimmed and cut into spears
Preheat oven to 425 degrees F.
Heat a small skillet over medium heat. Add oil, butter, shallot and chopped
mushrooms. Season mushrooms with salt and pepper and sauté 5 minutes. Add sherry
to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a
drizzle of oil. Remove skillet from the heat and season meat with salt and
pepper.
Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the
puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter
the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch
rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top
mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the
meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to
make decorative garnishes for the tops of your Wellingtons. Turn the wrapped
Wellingtons over and cover with egg wash using a pastry brush. Affix dough
garnishes with egg wash. For a simple decoration, roll dough bits into a long,
thin spaghetti like string and make swirls on each Wellington. Bake beef
Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.
Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10
minutes, or until just tender. Transfer spears to a serving plate or individual
dinner plates along side Wellingtons.
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