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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Holiday Roast Prime Rib with Sauce Raifort

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Holiday Roast Prime Rib with Sauce Raifort Empty Holiday Roast Prime Rib with Sauce Raifort

    Post by Lobo Tue 30 Jun 2015, 4:45 pm

    Holiday Roast Prime Rib with Sauce Raifort

    Here’s a unique chefs trick for perfectly cooking prime rib. This simple method takes the guesswork out of cooking that all-important holiday dish we love to eat but are sometimes worried about cooking! This is a simple two-step heating process that will take the cringe out of that first slice and allow you to focus on creating a delightful sauce to accompany your perfectly-cooked prime rib.
    Yield: 8-10

    Ingredients

    For the prime rib:
    1- 4 bone standing prime rib roast, 10 pounds or more
    1 cup whole wheat flour
    Lots salt and freshly ground pepper
    For the Sauce Raifort
    1 cup mayonnaise
    2 tablespoons Worcestershire sauce
    1/4 cup horseradish
    1/4 cup green pickle relish
    2 tablespoons Dijon mustard

    Procedure

    Let the roast stand at room temperature for a minimum of 3 hours.
    Preheat your oven to 500°F (260°C).
    It’s worth it to spend a few dollars on a good oven thermometer and double check your oven temperature.
    Rub the entire surface of the roast with flour, salt and pepper. Place roast in a roasting pan fat side up and then pop it into your hot oven.
    Don’t open the oven door. Roast for exactly one hour, then, without opening the door, turn the oven off and let the prime rib continue cooking, undisturbed, for 2 more hours. No peeking, no checking! Use this time to whip together the mayo, Worcestershire, horseradish and relish into a quick classic Sauce Raifort. Remove your prime rib from the oven, slice with confidence, top with the sauce and wait for the applause!
    Method Twist: For a 2 bone roast turn off the oven after 30 minutes. For a 3 bone roast, turn off the oven after 45 minutes.
    © Chef Michael Smith

    Variation

    Freestyle Twist: Now that you’ve perfected the prime rib use your bravery to experiment with the sauce. Start with yogurt or sour cream. Now add in some flavor twists like pesto, tapenade or any variety of mustard. And don’t just stop at one- make two and let your guests choose their favorite!
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