Text 5683, 95 rader
Skriven 2011-01-10 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Prime Rib
=================
-=> Quoting Dale Shipp to Jim Weller <=-


 DS> in the past few years, we have learned how to do it at home
 DS> -- pretty much like you said.  Were you checking with a meat
 DS> thermometer and/or remote probe?

I used to, but now I just go by feel when I press down on it.

 JW> Leopard Frog Kiss & Tell

 DS> Our friend Hap might like to have the label:-}}  He collects things
 DS> frog, sort of like Gail collects things owl.

Roslind, being French and having a sense of humour, is also a frog
collector and already snagged it. Hap can have the next label, if
there ever is a next bottle.

Raine tells me it was a special order just for Christmas and a
single case allotment, not to be repeated until next year.... if her
store can even get a case next year as it becomes more famous and
the price goes up.

Another way to do standing rib, be it prime or not.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Prime Ribs of Beef with Shiitake Pan Gravy
 Categories: Beef, Ribs, Mushrooms, Onion, Sauces
      Yield: 8 Servings
 
    10 lb  (4-rib) standing rib roast
      1 tb Minced fresh rosemary leaves
      1 ts Salt
    1/4 c  +1 1/2 tb unsalted butter;
           -softened
      1    Onion; chopped
      1    Green bell pepper; chopped
      1 oz Dried shiitake mushrooms
      2 c  Hot water
    1/4 lb Fresh mushrooms; sliced
  2 1/2 c  Canned beef broth
    1/2 c  Medium-dry Sherry
      4 ts Arrowroot; dissolved in
      2 tb cold water
 
  Let the rib roast stand at room temperature for 1 hour. In a small
  bowl knead together the rosemary, the salt, and 1/2 stick of the
  butter and rub the meat with the mixture. In a roasting pan roast
  the meat, ribs side down, in a preheated 500F. oven for 30
  minutes, reduce the heat to 350F., and roast the meat for 1 3/4 to
  2 hours more, or until a meat thermometer inserted in a fleshy
  section registers to 130F. for medium-rare.

  Forty-five minutes before the roast is done add the onion and the
  bell pepper to the pan. During the last 40 minutes of roasting, in
  a bowl let the shiitake mushrooms soak in the water for 30
  minutes, squeeze out the excess liquid, and reserve the soaking
  liquid in bowl. Discard the stems (no, save them for soups or dry
  them out and grind them into powder -JW) and slice the caps thin.
  Strain the reserved liquid through a fine sieve into another bowl.
  Transfer the roast to a heated platter, discarding the strings,
  transfer the onion and the bell pepper to paper towels to drain,
  and reserve them for the shiitake pan gravy. Let the roast stand
  for 20 to 30 minutes before carving.
  
  In a heavy skillet saute the fresh mushrooms in the remaining 1 1/2
  tablespoons butter over moderately high heat, stirring, for 1 minute,
  add the shiitake mushrooms, and saute the mixture, stirring, for 1
  minute. Add the broth and the reserved mushroom liquid and boil the
  liquid until it is reduced to about 2 1/2 cups. Skim all but 1
  tablespoon of the fat from the pan juices in the roasting pan, add
  the reserved onion and bell pepper and the Sherry, and saute the
  mixture over moderately high heat, scraping up the brown bits, for 1
  minute. Boil the Sherry mixture until it is reduced by half, strain
  it through the fine sieve into the mushroom mixture, and bring the
  mixture to a boil. Stir the arrowroot mixture and add it to the
  gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt
  and pepper to taste, and transfer the gravy to a heated sauceboat.
  Serve the roast with the pan gravy.
  
  Gourmet December 1992
 
MMMMM

Cheers

YK Jim


... To cook French is simple. All you have to do is be French.

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