Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html#comments Wed, 10 Dec 2014 14:40:18 +0000 http://steamykitchen.com/?p=38718 Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 ...

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Prime Rib Roast Recipe

Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.

But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.

The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.

prime rib roast rotisserie

(Here’s my Amazon affiliate link if you’d like to purchase one)

Rotisserie for Prime Rib???

Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.

The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib.  The timing is based on the weight of the prime rib.

Prime Rib Roast Recipe - Rotiserrie

Standing Prime Rib Roast

What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.

This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship  their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)

Prime Rib Roast Recipe

Let’s season this prime rib!

I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)

Prime Rib Roast Recipe on Rotisserie

Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.

Prime Rib Roast Recipe - Fresh Vegetables

Here’s your one-step, fail-proof method

With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!

Prime Rib Roast Recipe - Rotiserrie

Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.

Prime Rib Roast Recipe - Rotiserrie

The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.

To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone

Prime Rib Roast Recipe - Rotiserrie

When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?

Prime Rib Roast Recipe

Red Wine Au Jus

Carefully pour the contents of the pan into a small saucepan.

Prime Rib Roast Recipe

Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)

Prime Rib Roast Recipe

1 cup of beef broth.

Prime Rib Roast Recipe

Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.

Prime Rib Roast Recipe

Let it simmer for 8 minutes.

Prime Rib Roast Recipe

Strain.

Prime Rib Roast Recipe

 

Cut the Prime Rib Roast

The first step is to cut the bones off.

Prime Rib Roast Recipe

Prime Rib Roast Recipe

The bones will then get cut further and all go on MY plate (heehee!)

Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.

Prime Rib Roast Recipe

Serve with the Red Wine Au Jus.

Prime Rib Roast Recipe

 

Big thanks to Lobel’s for sending me a big, fat, USDA Prime Rib Roast. The meat was exceptional, the best we’ve ever had, perfectly aged. We’ve been spoiled now!

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Yorkshire Pudding (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Dr. BBQ’s Famous Baby Back Ribs (Steamy Kitchen)

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1-Step, Fail Proof Prime Rib Roast Recipe on Rotisserie

Servings: 6 Prep Time: 10 minutes Cook Time: varies
Prime Rib Roast Recipe

A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.

Ingredients:

One bone-in prime rib roast
salt and pepper (or seasoning blend of your choice)
3 carrots, peeled, cut in big chunks
3 stalks celery, cut in big chunks
1 large onion, quartered
several sprigs of thyme
1 cup red wine
1 cup beef broth

Directions:

Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions. Please read the manual and find cooking time chart, as your machine may be different from mine.

When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat. Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.

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Prime Rib Roast with Miso Jus http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html#comments Wed, 19 Dec 2012 16:53:00 +0000 http://steamykitchen.com/?p=24985 Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.   If you’re looking for a more traditional recipe, check out my ...

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Prime Rib Roast with Miso Jus Recipe

Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.

Perfect Prime Rib Recipe with Red Wine Jus

 

If you’re looking for a more traditional recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.

Prime Rib Roast with Miso Jus Recipe

This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter.

Prime Rib Roast with Miso Jus Recipe

In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome. I’ve developed quite a few recipes for them over the past year – come take a look.

Prime Rib Roast with Miso Jus Recipe

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Prime Rib Roast with Miso Au Jus Recipe

Servings: 6-10 Prep Time: 10 minutes Cook Time: 20 minutes per pound
Prime Rib Roast with Miso Rub

Ingredients:

1 (6-10 pound) standing rib roast
salt and freshly ground black pepper
1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
5 large carrots, halved
8 stalks celery, halved
2 onions, halved
1 cup red wine
2 cups good quality beef stock

Directions:

Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

 

Perfect Prime Rib Recipe with Red Wine Jus

 

If you’re looking for a more basic recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.

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Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce http://steamykitchen.com/16443-peppercorn-crusted-filet-mignon-with-balsamic-red-wine-sauce.html http://steamykitchen.com/16443-peppercorn-crusted-filet-mignon-with-balsamic-red-wine-sauce.html#comments Wed, 06 Jul 2011 18:54:17 +0000 http://steamykitchen.com/?p=16443 We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Instead of buying the filet mignon piece by piece, we always get the entire tenderloin and spend the time to carve it up ourselves for a 50% price savings. ...

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We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Instead of buying the filet mignon piece by piece, we always get the entire tenderloin and spend the time to carve it up ourselves for a 50% price savings.

But how to do transform a whole tenderloin, which is as big as a bodybuilder’s forearm, into pretty, petite filet mignon? Well, Pat the butcher from my local Sweetbay Supermarket will show you how. I’m working with Sweetbay to get y’all to eat more Black Angus Beef! :-)

How to Trim Tenderloin

Trimming tenderloin is actually a lot easier than you think. In fact, it’s easier than any other steak cut, mainly because the size is manageable (have you seen a how massive the rib roast is!?) and the meat is so tender you barely have to put any strength into carving. By the way, if you’re not into carving this up yourself, just ask the butcher at Sweetbay to do it for you, free of charge.

This is a whole tenderloin. It comes wrapped and sealed to keep its shape and freshness. Don’t open the package until you’re ready to carve. If you’re carving this up yourself, take note that there’s quite a bit of blood inside the bag. What I like to do is to open just one end of the bag and let the blood drain into the sink first before taking the tenderloin out.

There’s a small end and a large end. We’ll start cutting from the bigger end. When you get down to the smaller end, you can make smaller filet mignon pieces and use twine to tie 2 of them together to make a bigger piece. When it gets too small, Pat will grind the remainder with the scraps for filet mignon ground beef. Another option is to use the smaller pieces for a stir fry or stroganoff.

Pat begins cutting 1¾” thick slices from the larger end. You can cut yours smaller if you wish.

Here’s a cut for you to look at. Notice there’s fat around the filet, that’s okay, Pat will trim that off later. This was my biggest lesson – I used to trim the fat and the silver skin off the tenderloin FIRST, which made a massive mess and wasted too much good meat.

Once all the pieces have been cut, Pat trims each one carefully, taking off majority of the fat and the thick, tough silver skin.

Look how perfect this is. And the size! You get massive cuts.

We got nine 1¾” large filet mignon from the tenderloin.

The leftover scraps – including the fat – will go into the grinder. Again, if you prefer to use these as-is, cut them into smaller pieces and use them in stir fries!

Into the grinder it goes and now I’ve got 4 pounds of the very best filet mignon ground beef.  Use this ground beef for any dish that you want – though meatballs and burgers don’t work very well. The filet mignon ground beef is so lean that it will have trouble binding together. I see some Asian Lettuce Cups with Ground Beef in my future!

I’ve just saved nearly 50% and will have a freezer full of filet mignon (I’ll seal each filet mignon individually).

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Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce

Servings: Serves 4 Prep Time: Cook Time:
peppercorn-filet-mignon-047

The recipe I’ve made with the filet mignon is a Peppercorn Crusted Filet Mignon with Balsamic Balsamic Red Wine Sauce.

It sounds like a fancy recipe, but you need a fancy-sounding recipe for filet mignon! Secretly, though, the recipe is so incredibly simple, has only a few ingredients and takes only 20 minutes hands-on.

Ingredients:

2 tablespoons butter
1/2 cup balsamic vinegar
1/4 cup red wine
1/2 cup beef broth
salt
3 tablespoons whole peppercorn
1 tablespoon cooking oil
4 pieces Filet Mignon (at least 1¼” inch thick)

Directions:

1. Preheat oven to 400F.
2. Heat a saucepan with the butter, balsamic vinegar over medium heat. When the balsamic begins to bubble, turn the heat down to medium-low and cook for 3 minutes to reduce to half. Add in the red wine and the beef broth and let simmer for 5-8 minutes until reduces to a sauce thick enough to coat back of spoon. Taste and season with salt.
3. Place the peppercorns in a baking sheet. Use a heavy bottomed skillet to gently crush the peppercorns by pressing the bottom of the skillet on top of the peppercorns using a rocking motion.
4. Rub each filet mignon lightly with the cooking oil. Season each filet mignon with salt on both sides and then press the filet mignon onto the peppercorns on both sides.
5. Heat large oven-proof skilling on high heat. When very hot, add the filet mignon, searing both sides for 1 minute each. Remove the filet mignon from the heat and onto the baking sheet (it’s okay if there’s still peppercorn on the baking sheet). Place into oven for 4-7 minutes, depending on your desired doneness and thickness of filet mignon.
For 1-inch filet mignon: 4 minutes and then check temperature with meat thermometer. For every ¼” more, add 1 minute.

Rare: 120F-125F
Medium-Rare: 130F-135F
Medium: 140F-145F

6. Let rest for 3 minutes before serving with the Balsamic Sauce.

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Perfect Prime Rib Recipe with Red Wine Jus http://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html http://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html#comments Thu, 09 Dec 2010 15:34:39 +0000 http://steamykitchen.com/?p=12516 Step by step photos for perfect prime rib - the secret is the hot sear and then slow and low roast.

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Prime Rib Recipe - Prime Rib Roast with Red Wine Jus
The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.

When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”

Ahhhh young grasshoppa has talent! That would have surely beat washing dishes! 😉

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus

Each year for the holidays, usually Christmas dinner, I’ll make the prime rib roast. The recipe has changed very little, a hot sear and then slow and low is the key to absolutely perfect prime rib.

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus

It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it will still be amazing moist and tender (because of the slow ‘n low cooking temp)

Don’t be fooled by the word “prime” in the name of Prime Rib Roast – just regular ‘ol supermarket Choice cut rib roast is fine, no need to splurge (and what a massive splurge that would be!) for the Prime cuts.

These days, I like to dry age my roast (This weekend would be the perfect time to start the dry aging if you are game to do it yourself!), but it’s absolutely not necessary.

Prime Rib Recipe - Dry age the roast

The recipe I use most comes from Cook’s Illustrated with some small changes. It’s come out perfect every single time.

How to Cook Perfect Prime Rib Recipe with Jus

Start with oxtails smeared with tomato paste – this will produce some crazy flavor for the Red Wine Jus (which honestly, is 42% of why I love Prime Rib). Throw some veggies into the pan and roast for 20 minutes to give it a head start.

Prime Rib Recipe - Roast oxtail and veggies

After the oxtails and veg have had a nice bake in the oven, you can already see how much flavor it will add to the recipe.

Prime Rib Recipe - Roast oxtail and veggies

Here’s the roast….instead of trying to carve the roast off the bone AFTER cooking, Cooks Illustrated advises to carve the meat off the bone before roasting for 2 reasons:

1. It’s easier to carve to serve without having to wrestle with bone.
2. The bone will flavor the au jus later in the cooking process.

Prime Rib Recipe - Carve the meat off bone before roasting

You’ll want to cut the roast as close to the bone as possible – don’t waste any of that precious meat!

Prime Rib Recipe - Carve the meat off bone before roasting

In a large frying pan or cast iron pan (preferred), sear each side of the boneless roast.

Prime Rib Recipe - Sear boneless roast

Get a nice crusty crust.

Prime Rib Recipe - Sear each side of roast

On each side.

Now we’ll tie the roast back onto the bones. I like using strips of cheesecloth. Easier than wrangling with twine and that fancy tying thing.  Two strips is all you really need – tie it like a present.

Prime Rib Recipe - Tie roast onto bones with cheesecloth

Tie the roast back on — this is important, because the bone will serve as our “rack” in the roasting pan so that the roast cooks evenly. The bone also gives a lot of flavor. Push the oxtails and veg to the side.

Prime Rib Recipe - Tie roast onto bones with cheesecloth

Roast 17-20 minutes per pound…for a 7 pound roast that would be 2 hours. Check temp with a meat thermometer – just stick the thermometer deep in the middle (don’t touch bone). 122F for rare, 130F for medium-rare.

Prime Rib Recipe - Roast 17-20 minutes per pound

Now it’s time to make the savory red wine jus! Spoon out the fat from the roasting pan (use it for the Yorkshire Pudding Recipe!) Return roasting pan with the oxtails, vegetables and the BONES of the rib roast (just untie them from the roast) with wine, broth and thyme.

Prime Rib Recipe - Red wine Jus

Simmer it good.

Prime Rib Recipe - Red wine Jus

Strain.

Prime Rib Recipe - Strain jus mixture

And it’s done!

Prime Rib Recipe - Strain jus mixture

Carve the prime rib roast.

Prime Rib Recipe - Carve Roast

Serve the prime rib with jus

Prime Rib Recipe - Serve with jus

But don’t forget….for your favorite dog…

Prime Rib Recipe - Save bones for your dog

Oh look! Steph from Faye Bernoulli blog made this Prime Rib recipe. Here’s her photo.

Perfect Accompaniment to Prime Rib Recipe — Yorkshire Pudding

How can you resist!? The beef fat from the roasting pan goes into making these airy Yorkshire Pudding popovers.

Prime Rib Recipe - Yorkshire Pudding

 

More recipes to explore

Prime Rib Roast with Miso Jus (Steamy Kitchen)

Fall off the Bone Baby Back Ribs with Sweet Chili Sauce (Steamy Kitchen)

Cayenne Cinnamon Ribs with Maple Glaze (Steamy Kitchen)

Grilled Garlic and Rosemary Ribeye Steak (Steamy Kitchen)

Roast Beef with Caramelised Onion Gravy (BBC Good Food)

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Perfect Prime Rib Recipe with Red Wine Jus

Servings: 10-12 Prep Time: 2 hours to let roast come to room temperature, but only 30 minutes of hands-on. Cook Time: 2-3 hours, depending on size of roast
perfect-prime-rib-recipe-3942.jpg

Recipe adapted from Cooks Illustrated.
Important points:
1) Get bone-in rib roast, preferable first-cut, ribs 9-12 for most flavor. Choice grade of beef (i.e. not the pricey Prime grade) is what you'll ask for.
2) Take note of how many pounds the roast is prior to cooking (bones and roast) to determine cooking time
3) Use a meat thermometer

Ingredients:

1 bone-on beef rib roast (about 7-8 pounds)
1 1/2 pounds oxtail bones
1 tablespoon tomato paste
2 onions, quartered
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 whole head garlic, halved
2 tablespoons cooking oil, divided
salt and pepper
1 cup red wine
1 3/4 cups beef broth
1 3/4 cups chicken broth
3 sprigs fresh thyme

Directions:

1. Take roast from refrigerator and let stand at room temperature for 2 hours. Preheat oven to 400F, place rack on lowest position. Rub oxtails with tomato paste, place in roasting pan. Add onions, celery, carrots and garlic, toss with just 1 tablespoon of the cooking oil. Roast for 20 minutes.

2. In the meantime, cut the bone from the rib roast (try to carve as close to the bone as possible). Rub roast with remaining 1 tablespoon oil and generously season with salt and pepper. Heat large frying pan on high heat. When smoking hot, place rib roast, fat side down in pan and sear each side 5 minutes. Remove from pan and let cool for a few minutes. Place the roast right back onto the bones. Use kitchen twine or strips of cheesecloth to tie roast back onto the bones.

3. When the oxtails and vegetables are done, remove pan from oven.

4. Reduce the oven temperature to 250F.

5. Push the oxtail bones and vegetables to the sides, place roast, bone side down in roasting pan. Return pan to oven. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

6. While roast is resting, make the red wine jus. Keep the oxtails and vegetables in the roasting pan but pour out all but 1 teaspoon of the fat (reserve for Yorkshire Pudding if desired). Place the bones that you've untied from roast in roasting pan 2 burners set on high heat.

7. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Add the beef broth, chicken broth, thyme. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

8. Remove the oxtails and the bones. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus. Give the bones to a nice dog.

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Top a Steak Just Like Fancy Restaurants http://steamykitchen.com/64-how-to-cook-steak-like-the-restaurants.html http://steamykitchen.com/64-how-to-cook-steak-like-the-restaurants.html#comments Thu, 05 Apr 2007 03:02:46 +0000 http://s198136598.onlinehome.us/blog/2007/04/05/how-to-cook-steak-like-the-restaurants/ I love a great steak! Especially if its on sale at the supermarket and I can cook it even better than the expensive restaurants. Ok, confession....I mean, "WE" can cook it. Husband cooks meat. Wife prepares sauce. Together we make this. The kitchen is my domain. The BBQ grill is another story. I am only allowed to uncover the grill, turn on the propane tank ...

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Steak Sauce

I love a great steak! Especially if its on sale at the supermarket and I can cook it even better than the expensive restaurants. Ok, confession….I mean, “WE” can cook it. Husband cooks meat. Wife prepares sauce. Together we make this. The kitchen is my domain. The BBQ grill is another story. I am only allowed to uncover the grill, turn on the propane tank and preheat. That’s it. Any more and I’ve violated Section 10.4.5b of our Marital Contract. Just kidding. But really, its as if Husband rearranged the kitchen and co-mingled my Tupperware collection with my knife drawer. So, I leave the grill alone. The secret to cooking steak just like the restaurants this:

1) good quality of meat (I like the Angus Prime at Sweetbay Supermarket)

2) room temp meat (leave meat at room temp for 30 min) + high temperature on the grill (preheating gas grill on high for at least 15 minutes)

3) an instant read meat thermometer

4) an awesome sauce I’m not going to write about how to cook the meat – since obviously I’m not the authority on the grilling. Husband is, and he’s playing poker right now. All I know is that I like medium rare. How do you know its medium rare? Because the thermometer doo-hickey says so. I got Husband one from Brookstone. Its worth the $50. I’m sure there are cheaper ones out there. Brookstone isn’t known for their bargain bins. There are numerous sites out there that can teach you how to cook a perfect steak. I can talk about the perfect steak sauce.

The sauce that I love combines sauteed mushrooms, beef stock, wine and demi-glace. Demi-Glace is a fancy French word for a super-concentrated veal/beef stock and wine. Its time consuming and complicated to make. But its the base for many, many restaurant sauces, especially for steaks. If you want your steaks to taste like the $25 steak at the steakhouse, use Demi-Glace. Most chefs just use a Demi-Glace concentrate that is diluted with water – they don’t even make it from scratch! You can find at your local upscale supermarket in the canned broth section or even on Amazon.com.

Saveur Magazine’s Perfect Steak Sauce

(serves 4)

5 tablespoon butter
2 tablespoons extra virgin olive oil
2 shallots, finely chopped
1 lb crimini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 teaspoons, cornstarch, mixed with 1 tablespoon water
2 tablespoons mixed, chopped chives and parsley
2 tablespoons sherry

In a skillet on medium-high, add 1 tablespoon butter and 2 tablespoons extra virgin olive oil. When butter and oil hot, add shallots and cook 1 minute. Add mushrooms, cook 5 minutes. Add red wine, bring to a boil. Reduce to medium and cook until syrupy 8-10 minutes. Add stock, reduce slightly, 4-5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry, cook until thickened, 2-3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt/pepper.

In large saute pan with oil, fry mushrooms on medium-high heat for 3 minutes, until soft. Add garlic, fry additional minute. Add beef broth, wine and demi-glace. Turn heat to low and simmer until sauce is thick and reduced by half, about 5-7 minutes. Add butter, stir. Add splash o’ Cognac and pepper. Remove from heat and serve with perfectly cooked steak!

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Steamy Kitchen's Perfect Steak Sauce

Servings: 4 Prep Time: Cook Time:
Steak Sauce

Ingredients:

1 pint of Cremini mushrooms (or white mushrooms or baby portabella or mixed gourmet mushroom blend), sliced
2 tablespoons canola oil
2 teaspoons minced garlic
1/2 cup organic beef broth
1/2 cup red wine
1/4 cup prepared demi-glace
2 tablespoon butter
splash o' Cognac
freshly ground pepper

Directions:

In large saute pan with oil, fry mushrooms on medium-high heat for 3 minutes, until soft. Add garlic, fry additional minute. Add beef broth, wine and demi-glace. Turn heat to low and simmer until sauce is thick and reduced by half, about 5-7 minutes. Add butter, stir. Add splash o' Cognac and pepper. Remove from heat and serve with perfectly cooked steak!

The post Top a Steak Just Like Fancy Restaurants appeared first on Steamy Kitchen Recipes.

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