Restaurant Style Prime Rib Roast

On November 29, 2009, in Recipes, by Chris Baccus
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I was at Trader Joe’s rummaging through the packaged meats when I ran across a Prime Rib Roast. Never having made one I immediately checkout allrecipes.com and found a recipe that was simple and highly rated with over 200 positive reviews. Turned out it was very easy to make and cooked perfectly.

The recipe may seem odd as it requires you to turn off the oven and leave the roast in for 3 hours. While doing this, you cannot open the oven for anything since the secret here is to trap the heat and slow cook the roast for the majority of the cooking. Trust me it works.

Restaurant Style Prime Rib Roast
Serves 6-8

1 (5 pound) standing beef Prime rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

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Shepherd’s Pie a Party Pleaser

On November 9, 2009, in Recipes, by Chris Baccus
1

I made this for a gathering of over 20 people today, my sister in-law’s son Cooper turned one. The recipe was tripled for the party and really made for an easy meal for a large gathering. It also reminded me of how simple Shepherd’s Pie is to make. The meal takes about an hour to prep and cook, not bad and it looks like a lot more time went into it. The flavor of this recipe is very traditional in that there is nothing odd or gourmet about it; it’s just a simple, flavorful recipe.

Cheddar-Topped Shepherd’s Pie
Serves 8

2 pounds baking potatoes (about 4),
peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil
6 medium carrots, halved lengthwise,
quartered and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cup shredded cheddar cheese

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a tip of a paring knife, 15 to 20 minutes.

2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 8 to 10 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

3. Drain potatoes; return to pain. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season with salt and pepper.

4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup of cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes.) Let stand 5 minutes before serving.

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