Text 19686, 95 rader
Skriven 2014-11-22 06:24:52 av Dave Drum (1:261/38)
Ärende: BH+G 1950
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prime Rib Sandwich w/Roasted-Garlic Dijonnaise
 Categories: Beef, Breads, Sauces, Vegetables
      Yield: 4 servings

      6 cl Garlic; peeled
      3    Sprigs rosemary (3"-4" in)
      1 tb Extra-virgin olive oil
           Several pinches kosher salt
    1/4 c  Mayonnaise
      1 ts Dijon mustard
      4    Kaiser or club rolls
     12 oz Thin sliced leftover
           - Slow-Roasted Prime Rib;
           - about 2 cups
      2 c  Sliced onion; sauteed
      2 c  Sliced mushrooms; sauteed

MMMMM-------------------------PRIME RIB------------------------------
      6 lb (3-bone) rib roast from the
           - loin end; Prime grade
      3 tb Fleur de sel or other flaky
           - sea salt
  1 1/2 tb Coarse cracked black pepper
     10    Sprigs rosemary
     10    Sprigs thyme
     10 cl Garlic; smashed, peeled
      3 tb Unsalted butter; in 1/2"
           - cubes

  Heat the oven to 350øF/175øC.

  Put the garlic in the center of a square of foil and
  arrange the rosemary sprigs on top. Drizzle the oil over
  the rosemary and garlic, and sprinkle with a pinch of
  salt. Gather the foil around the garlic into a pouch and
  put the pouch in a pie plate or other small baking dish
  (in case the oil leaks). Roast until the garlic is light
  golden and completely soft, about 30 minutes. Open the
  foil and let cool briefly. Discard the rosemary sprigs.
  Transfer the garlic to a small bowl and reserve the oil in
  the foil. Mash the garlic with the back of a spoon, and
  then stir in the mayonnaise, mustard, 1/2 teaspoon of the
  garlic-rosemary oil, and a small pinch of salt.

  Position a rack 3 to 4 inches from the broiler element and
  heat the broiler on high. Slice the rolls in half, set cut
  sides up on a baking sheet, and brush with the remaining
  rosemary-garlic oil. Toast under the broiler until golden
  brown, about 1 minute. Spread some Dijonnaise on the top
  and bottom of each roll. Arrange the beef over the bottom
  halves along with the sauteed onions and mushrooms and
  replace the tops.

  Slow-Roasted Prime Rib: Take the beef out of the
  refrigerator 2 hours before cooking so it can come to room
  temperature. After 30 minutes, season the meat on all
  sides with the fleur de sel and cracked black pepper.

  Position a rack in the center of the oven and heat oven to
  325øF/163øC.

  Turn on the exhaust fan. Heat a 12" skillet over high heat
  for 1 minute. Swirl in the olive oil and, when the oil
  puts off its first wisp of smoke, place the beef in the
  pan, and sear it on all the outer sides (not the cut
  sides) until well browned, 6 to 8 minutes total. Use a set
  of tongs to flip the beef; be careful of splattering oil.
  With two sets of tongs, transfer the beef, bone side down,
  to a roasting rack set in a small roasting pan. Arrange
  the rosemary, thyme, garlic, and butter evenly on top.

  Roast the beef, basting every 30 minutes with a bulb
  baster, about 2 hours for rare. Cook about 2 1/4 hours for
  medium-rare, and 2 1/2 hours for medium. Let the meat rest
  at least 15 minutes before carving.

  NOTE: The sandwich is better if the beef isn't ice box
  cold, so either let the sliced beef warm at room temp for
  about 15 minutes, or warm the sandwiches in the residual
  heat from the broiler after you've toasted the rolls.

  Fine Cooking | January 2014

  MM Format by Dave Drum - 18 January 2014

  Uncle Dirty Dave's Archives

MMMMM

... I've known what it is to be hungry, but I always went right to a restaurant

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