Text 19719, 97 rader
Skriven 2014-11-23 11:33:12 av Dave Drum (1:261/38)
Ärende: BH+G 1951
=================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Herbed Prime Rib w/Two Sauces
 Categories: Beef, Sauces, Wine, Herbs, Dairy
      Yield: 12 servings

      4 ts Kosher salt
      1 tb Dry mustard
  1 1/2 ts Instant espresso coffee
           - powder
  1 1/4 ts Coarse ground black pepper
      1 ts Granulated or dried minced
           - garlic
      1 ts Onion powder
    1/2 ts Dried thyme; crushed
    1/2 ts Dried oregano; crushed
    1/2 ts Ground coriander
    1/2 ts Celery seeds
      1 tb Olive oil
      6 lb Beef rib roast

MMMMM-----------------------MERLOT AU JUS----------------------------
           Pan drippings from roast
  1 1/2 c  Beef broth
    1/2 c  Merlot wine
      2 ts Worcestershire sauce
      1 tb Water
      2 ts Cornstarch

MMMMM---------------------HORSERADISH CREAM--------------------------
      8 oz Container  sour cream
    1/2 c  Mayonnaise
      1 tb Fine chopped green onion
      2 ts Prepared horseradish
      2 ts Dijon-style mustard
      2 ts White balsamic or white wine
           - vinegar
    1/4 ts Kosher salt

  Preheat oven to 350øF/175øC.

  For dry rub, in a small bowl combine salt, mustard,
  espresso powder, pepper, garlic, onion powder, thyme,
  oregano, coriander, and celery seeds. Set aside.

  Rub oil over roast. Sprinkle the dry rub evenly over
  roast; rub in with your fingers. Using a sharp knife, make
  six 1 x 1/2-inch slits into the fat side of the roast (the
  slits allow the seasoning to penetrate into the meat).

  Place roast, fat side up, in a large roasting pan. Insert
  an oven-going meat thermometer into center of roast.
  Thermometer should not touch bones. Roast for 1 3/4 to 2
  1/4 hours for medium-rare doneness or 2 1/4 to 2 3/4 hours
  for medium doneness.

  Transfer roast to a cutting board. Cover with foil. Let
  stand for 15 minutes before carving. Slice and serve with
  Merlot Au Jus and/or Horseradish Cream.

  Merlot Au Jus: After removing roast from roasting pan,
  pour drippings into large glass measuring cup. Skim off
  fat; discard. Add beef broth, Merlot wine, Worcestershire
  sauce to drippings. Pour mixture back into pan. Heat and
  stir over medium heat until bubbly, scraping up crusty
  brown bits from bottom of the pan. If desired, for a
  thicker au jus, stir together water and cornstarch. Whisk
  into bubbling broth mixture. If desired, strain au jus
  before serving.

  Horseradish Cream: In a small bowl combine sour cream,
  mayonnaise, green onion, horseradish, mustard, white
  balsamic vinegar, and kosher salt. Cover and chill until
  ready to serve. If desired, garnish with additional
  chopped green onions.

  Makes 1 3/4 cups.

  Make Ahead: Prepare roast as directed through Step 2.
  Cover loosely with plastic wrap. Chill for up to 24 hours.
  To serve, preheat oven to 350øF/175øC. Continue as
  directed.

  Better Homes & Gardens | January 2014

  MM Format by Dave Drum - 18 January 2014

  Uncle Dirty Dave's Archives

MMMMM

... A man can stand anything except a succession of ordinary days -- Goethe

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)