Text 22070, 125 rader
Skriven 2007-10-31 15:26:00 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Barbara Mcnay
Ärende: Bird And Rat 141 71028
==============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 BM> Since I'm oriented toward the East coast, I tend to think 
 BM> of the Pacific as being waaay over there, forgetting that 
 BM> it's at our West coast.
 
I keep forgetting it's west of me now <g>.  Oh my.  I think of the Indian Ocean
as 'west' too but I guess east is closer for that one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: STANDING RIB ROAST WITH HERBED CRUST
 Categories: Beef, Meats
      Yield: 6 To 8 serv.
 
      1    Standing rib roast (7-8 lbs)
           -(about 3 or 4 ribs)
    1/2 c  Fresh thyme leaves; chopped
           -(reserve stems)
      4    Garlic cloves; peeled and
           -cut into slivers
      1 tb Freshly ground black pepper
    1/2 ts Salt
      1 c  ;water
      2    To 3 tablespoons flour
           -optional
 
  Preheat oven to 475 degrees F.  Dry the roast thoroughly. Lightly
  score the fat, then rub the whole roast with the reserved thyme
  stems. Rub the face and underside of the roast with half of the
  garlic slivers. Rub the whole roast with the pepper and salt. Pierce
  the fat layer just enough to insert the remaining garlic slivers--do
  not pierce into the flesh. Pat and press the thyme leaves into the
  scored layer of fat. Place the roast bones down in a shallow roasting
  pan just large enough to hold it comfortably. Insert a meat
  thermometer in the top of the roast; make sure it is not touching
  bone.
  
  Roast for 15 minutes.  Reduce oven temperature to 350 degrees and
  roast until done to your liking: 125-130 degrees for rare, 140-150
  degrees for medium, and 160-165 degrees for well done. Count on
  cooking times approximately as follows:  For rare, cooking time is
  12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20
  minutes per pound.
  
  Remove the roast from the oven and place it on a carving board. Let it
  stand, loosely covered with aluminum foil, for 15 minutes before
  carving.
  
  Meanwhile, skim all but a few tablespoons of fat from the juices in
  the roasting pan.  Place the pan over medium heat; add 1/2 cup of the
  water and stir to deglaze the pan, scraping up any bits clinging to
  the bottom of the pan.  Add the remaining water.  This juice can be
  served with the roast. For a flour based gravy, stir in the optional
  flour until it browns before adding the 1/4 cup of water.
  
  To carve, place on a carving board or platter, and cut away the bones.
  Place the roast cut-side down on the board and carve into 1/2- to
  3/4-inch-thick slices. Serves 6 to 8. Source: San Francisco Chronicle,
  12/20/95.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: MUSTARD-COATED RIB ROAST WITH HORSERADISH SAUCE
 Categories: Main dish, Meats
      Yield: 8 Servings
 
      1    4-6 lb. Beef Rib Roast
           - (bone-in), fat cover
           - trimmed to 1/8-inch thick
  1 1/2 tb Paprika
      1 tb Crushed black peppercorns
      1 tb Coase salt
      1 tb Dried oregano, crumbled
      1 tb Dried thyme, crumbled
      2 ts Celery seeds
      1 ts Cayenne pepper
      2 tb Dijon mustard
      2 tb Grated onion
      2    Garlic cloves; pressed

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/2 c  Grated radishes
      3 tb Prepared horseradish
      2 tb Dijon mustard
      1 ts Sugar
    1/2 c  Chilled whipping cream
           -- whipped to stiff peaks
           Salt and pepper
 
  Mix first 7 dry ingredients in a small bowl. Mix mustard, onion, and
  garlic in another small bowl. Rub mustard mixture over meat. Sprinkle
  the spice mixture over roast surface. Cover and refrigerate for 2
  hours before cooking. Or, if time allows, for a "cured" flavor, let
  seasoned roast stand in refrigerator overnight before cooking. Place
  roast, fat side up, on a rack in a shallow roasting pan in a 325
  degree F oven for 2 1/4 hours or 26-30 min./lb. Remove from oven when
  meat thermometer inserted in center, not touching bone or fat,
  registers 135 degrees F for med-rare or 150 degrees F for medium
  doneness. Let roast stand tented with foil for 15 min. before carving.
  
  Serve with Horseradish Sauce (recipe below). Serves 8 to 12.
  
  Horseradish Sauce: Mix grated radishes, horseradish, mustard and
  sugar in a small bowl. Just before serving, pour radish mixture over
  whipped cream and fold together gently.
  
  Serve with sliced beef roast. Makes 2 cups.
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
MMMMM
 


             xxcarol

... "42? 7 and a half million years and all you can come up with is 42?!"
___ Blue Wave/386 v2.30 [NR]

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 * Origin: Owl's Anchor (1:261/1466)