Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 20 Minute Sriracha Sauce http://steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html http://steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html#comments Fri, 07 Feb 2014 16:38:08 +0000 http://www.steamykitchen.com/?p=31539 Like my label!? LOL Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs. The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong ...

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20 Minute Sriracha Sauce RecipeLike my label!? LOL

Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs.

The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong Foods has seen a 20% increase in revenue nearly every year since its founding in 1980.

After the news of the temporary shutdown of Huy Fong operations in Irwindale, California, the people of the Internets went crazy. Apparently, the fumes from cooking thousands of pounds of chiles were becoming unbearable for Huy Fong’s residential neighbors. (We hear they’ve resumed shipping, but I haven’t been able to confirm this.)

It’s actually easier than you think to make your own Sriracha – a food processor and medium pot is all you need. If you’re used to just squeezing the rooster bottle (heehee) for your hot sauce fix, you’ll be shocked at how many more flavor profiles you can get from homemade.

20 Minute Sriracha Sauce Recipe
You can make your sauce thinner if you like – run the sauce through a blender to get it less chunky. But I likey mine chunky :-)

While I love the original Huy Fong sauce, it’s missing balance and depth.

Here’s what good  flavor translates to – a balance of the 5 S’s:

  • Salty
  • Savory
  • Sour
  • Spicy
  • Sweet

I’d also add in a B – bitterness – but people don’t like that “B” word (plus it doesn’t start with an “S” ruining my awesome convenient and catchy teaching moment (eye roll and head shake).

The perfect condiment should have all of these flavor elements. Here’s why this 20-Minute Sriracha recipe that I’ve modified from Nom Nom Paleo Cookbook is perfect:

  • Salty and Savory: choice of fish sauce, coconut amino or Bragg’s. Not only do these sauces provide a salty flavor, but they all have “umami” which adds savory notes.*
  • Sour – vinegar
  • Spicy – chiles. But not too spicy. I like using s combo of hot peppers and mild peppers. If a sauce is too spicy, you can’t taste anything else on your plate.
  • Sweet – honey, and sweetness of peppers

Plus, the bonus of homemade is that your sauce is so much more vibrant, bright and full flavored. You’ll want this sauce on your eggs in the morning. in your noodle soup, on your meatloaf, in your stir-fries.

*Bragg’s Liquid Aminos is found in health food stores, Whole Foods and most major supermarkets have this too. Look near the BBQ sauces and Worcestershire sauce. Love this stuff. I’ve been using this in place of soy sauce and fish sauce on everything. It’s healthier, non-GMO, gluten-free, non-fermented. Every homemade salad dressing I’ve been making lately has a Bragg’s in it! Good stuff.

*Coconut Aminos is a new ingredient for me. I found it at my local health food store. It’s raw, gluten-free, 100% organic, dairy-free, vegan, soy-free and contains 17 naturally occurring aminos. I like this just as much as Bragg’s. Give it a try!

20 Minute Sriracha Sauce Recipe

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Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.

None of us are Paleo dieters, but the recipes are so versatile and delicious that anyone can benefit from this book! Every recipe has a photo, most with vibrant step by step photos.

If you haven’t already, check out the Cauliflower Bacon Fried Rice that I’ve made from the Nom Nom Paleo.

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Watch how easy it is to make this homemade Sriracha sauce!

20 Minute Sriracha Sauce Recipe Video

 

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20 Minute Sriracha Sauce Recipe

Servings: 3 cups Prep Time: 5 minutes Cook Time: 15 minutes
20 minute sriracha sauce recipe featured-0858

Use any type of peppers you want! If you want your sauce red colored - stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) - smaller and sweeter than bell peppers.

In fact, if you want to use bell peppers, go ahead!

Ingredients:

1/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos

Directions:

STEP 1: In a food processor or high speed blender, add all ingredients and blend until smooth.

STEP 2: In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.

STEP 3: Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!

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Lebanese Roasted Stuffed Onions http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html#comments Fri, 19 Apr 2013 16:59:02 +0000 http://steamykitchen.com/?p=25722 At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same! Since I use ...

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Lebanese Roasted Stuffed Onions Recipe

At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same!

Lebanese Roasted Stuffed Onions Recipe

Since I use green onions (or scallions, as some say) almost every day in my cooking, it’s so convenient to go outside and cut a single long leaf  to use in a dish. In fact, I had forgotten that the plant was actually developing a sweet onion underneath the soil until my a few days ago. My parents have been visiting us, and when Dad went out into the garden, he came back with several onions the size of baseballs.

Lebanese Roasted Stuffed Onions Recipe

The garden onions have been used all week long – Mom has been cooking every day and we’ve had Chinese Fried Rice, Vegetable Soup with Papaya, Firm Tofu with Preserved Radish, Lemongrass Pork, Chinese Sausage and Boiled Chicken with Garlic and Ginger Sauce. My house smells very “Chinese”!

Lebanese Roasted Stuffed Onions Recipe

I’ll be posting some homestyle Chinese recipes from Mom soon. In the meantime, I’ve got a recipe for Lebanese Roasted Stuffed Onions from a book called, The Food and Cooking of the Middle East. The onion is boiled for a few minutes until the layers are soft and pliable. The layers are gently taken apart, stuffed with ground meat (try ground lamb!), warming spices like allspice, cinnamon and coriander, basmati rice and then then roasted. What a nice surprise to open up a rolled onion to find a savory, meaty filling!

Lebanese Roasted Stuffed Onions Recipe

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

Lebanese Roasted Stuffed Onions Recipe Video

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Lebanese Roasted Stuffed Onions

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes
moroccan-stuffed-onions-recipe-featured-1060

Try buying the largest onions you can find. It will be easier to peel apart the layers. As you can see in the video, my onion was rather large! This recipe comes from The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Ingredients:

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

Directions:

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.


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You can also pick up a copy on Amazon for $13.98!

 

 

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Salt Cod (Bacalao) with Potatoes over Rice http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html#comments Tue, 17 Jan 2012 15:43:57 +0000 http://steamykitchen.com/?p=20173 Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for ...

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Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity).

After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I couldn’t nix the “forethought” part – as bacalao needs to be soaked overnight in water to get rid of some of its salt. It’s a step that can’t be skipped (boo) and there really isn’t a good shortcut.

The “major tedious step” I’m talking about is boiling the potatoes first before adding it to the dish. Okay, so I’m being dramatic, but bringing a large pot of water to boil (and of course, staring at the darn thing waiting for the first bubbles) and then cooking the potatoes until tender is crazy boring and requires another pot on the stove.

Instead, dice the potatoes into 1/2″ dice, briefly brown them in the saute pan along with the rest of the vegetables. Then add the bacalao, a cup of water, cover and let ’em all simmer quietly and harmoniously for 15 minutes, just enough time to cook the potatoes through.

Serve over pasta, rice, quinoa….or enjoy with a loaf of bread.

Salt Cod (Bacalao) with Potatoes over Rice

Step 1: soak the bacalao overnight in cool water. This is a step you cannot skip….the fish will be way to salty.

Salt Cod (Bacalao) with Potatoes over Rice

The fresh ingredients – bell pepper, garlic, onion, tomatoes, salt cod (bacalao), celery and potatoes. All the veg are diced small – quicker cooking!

First, brown the potatoes in the saute pan.

Then saute the aromatics – garlic, onion, bell pepper, celery.

and add the rest of the ingredients in:

Including the de-salted (and drained) bacalao.

Cover and simmer for 15 minutes.

Serve over rice, pasta, quinoa…or enjoy with a loaf of bread.

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Salt Cod (Bacalao) with Potatoes over Rice Recipe

Servings: 4 Prep Time: 15 minutes + overnight soaking Cook Time: 20 minutes
bacalao-potatoes-rice-recipe-6509.jpg

Ingredients:

1 tablespoon olive oil
1 large russet potato, peeled and cut into 1/2" dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight (see note below)

Directions:

1. The night before, cover the bacalao with cool water and refrigerate.

2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.

3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.

4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

 

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Smoky Sweet Spicy Wings http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html#comments Fri, 21 Jan 2011 11:12:42 +0000 http://steamykitchen.com/?p=13565 A couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course! Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” ...

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Chipotle Cinnamon Grilled Wings RecipeA couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course!

Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” was no more than 3 steps left of the kitchen.

Of the dozens of food and drinks that we sampled, my favorite were these Chipotle Chinnamon Baby Back Ribs. See that plate? I polished off half of that myself.

A lot of recipe developers and chef talk about “balancing flavors” – and these ribs are a perfect example of playing with the powerful punch of spice – sort of like the soundtrack to “The Perfect Storm”

::sweet (brown sugar) :: spicy & smoky (chipotle) :: warm (cinnamon and cocoa) :: salty (garlic salt) :: tangy (tomato paste)::

So I’ve re-created those flavors into the form of wings. We even threw them on the grill for more smokiness, but you can bake and broil for same effect.

About Chipotle Chile Pepper

What is Chipotle Chile Pepper? From McCormick’s Enspicelopedia:

BOTANICALLY SPEAKING

When green, this Capsicum annum is called jalapeño, a chile with distinctive sweet and acidic notes, along with a moderate level of heat. But when the pod is dried and smoked, it becomes a different animal altogether and is called chipotle. With a strong, smoky aroma and a deep brown color, chipotle pepper is available ground.

YUM FACTOR

Chipotle pepper is the quick way to put a hit of smoky, spicy, “Howdy Pardner!” flavor into anything from prepared mayonnaise, salsa and rubs to cornbread, bean dips, chili con carne and butter for glazing vegetables. Pair it with chili powder and cinnamon as a rub for the most memorable baby back ribs you’re likely to taste.

GLOBETROTTER’S GUIDE

Named for its hometown Jalapa in the Mexican state of Veracruz, jalapeño peppers are the raw materials from which chipotle pepper is made.

HOT OR NOT?

In the United States, the heat of chilies is measured in Scoville Heat Units. Sweet bell peppers score zero on the scale, while jalapenos hit the 2,500 – 4,000 range. Habaneros are reputedly one of the hottest peppers, reaching 100,000 to 300,000 Scoville Units. Some say, however, that certain varieties of African chilies are even hotter, most especially the tiny green gems known as bird’s eye peppers.

How to Easily Cut Chicken Wings

To easily cut a chicken wing, here’s my method — no wrestling needed.

Prop the wing with the backside facing you. Hold it up so that it forms a “V” on that first joint.  Now take your knife and cut straight down that “V”

chipotle-cinnamon-grilled-wings-recipe-6324chipotle-cinnamon-grilled-wings-recipe-6325

If you cut straight down the “V” you shouldn’t meet much resistance at all. It should go through pretty darn smoothly.

Same thing for the wing tip. Hold the wing to form V and cut straight down the middle.

Throw the flappers and the drumsticks in a bag, save the tips for stock. Pour marinade in bag.

Close it up, but keep air in the bag so that the wings can move around. Now SHAKE SHAKE SHAKE! It’s a good flabby arm workout. After the wings are all coated, open just a crack of the bag up, squeeze all the air out and seal.

Like this bowl? It’s Fire King Jadeite and if you’re not an eBay addict yet, this baby will surely make you one.

Chipotle Cinnamon Grilled Wings Recipe

A recipe so easy, that even Andrew made it on television last week. That’s him right there at the Daytime studio, standing on a box with host Cyndi.

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Smoky Sweet Spicy Wings Recipe

Servings: 6 as appetizer Prep Time: 5 Cook Time: 30 minutes
chipotle-cinnamon-grilled-wings-recipe-6438.jpg

a.k.a Warm Sweet & Spicy Wings. If you're interested in using the same McCormick Gourmet Collection spices, here's what I used: McCormick Gourmet Collection Garlic Salt, McCormick Gourmet Collection Chile Pepper, Chipotle, McCormick Gourmet Collection Cinnamon, Saigon

Ingredients:

1/4 cup apple juice
1 tablespoon tomato paste
2 tablespoons firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon garlic salt
3/4 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
3 pounds chicken wings, separated, wing tips saved for another use

Directions:

In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight.

To cook on grill: Preheat grill, Turn one side of the grill to high heat, the other side on medium-low heat. Grill wings on high heat until the wings starts to caramelize and you get some
black grill marks, flip the wings and repeat. Move them to the cool
side of the grill, cover and cook for 20 minutes until the wings are cooked through.

To cook in oven: In oven: Preheat oven to 400F. Line a baking sheet with parchment paper
or tin foil (this is an important step unless you want to spend an hour
scrubbing your pan after cooking). Lay wings on parchment paper or tin foil. Bake for 15
minutes, flip the wings and bake for another 15 minutes.

If you want, you can move rack near 8-inches to top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.

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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
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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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Bobby Flay’s Spaghetti and Meatballs http://steamykitchen.com/11917-bobby-flays-spaghetti-and-meatballs.html http://steamykitchen.com/11917-bobby-flays-spaghetti-and-meatballs.html#comments Fri, 05 Nov 2010 14:20:12 +0000 http://steamykitchen.com/?p=11917 Recipe for Bobby Flay’s Spaghetti and Meatballs on my column at TLC.

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Bobby Flay's Spaghetti and Meatballs Recipe

Recipe for Bobby Flay’s Spaghetti and Meatballs on my column at TLC.

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Tomato Braised Cauliflower http://steamykitchen.com/7358-tomato-braised-cauliflower.html http://steamykitchen.com/7358-tomato-braised-cauliflower.html#comments Tue, 16 Feb 2010 21:11:20 +0000 http://steamykitchen.com/?p=7358 Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?” I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch. So, it’s time for a change and this was a big one…but it certainly ...

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Tomato Braised Cauliflower

Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?”

I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch.

So, it’s time for a change and this was a big one…but it certainly was a hit. The recipe is Tomato Braised Cauliflower – a simple Greek recipe from How to Roast a Lamb: New Greek Classic Cooking cookbook by Michael Psilakis that came out last year (highly recommend this book)

Another recipe I’ve made from this book is the Greek Burgers with Roasted Pepper Feta Spread <- stop right here and bookmark that recipe. It seriously will put you in a happy place.

And this Tomato Braised Cauliflower recipe will go just nicely with it. Get recipe at Steamy Kitchen on TLC.

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