Text 23295, 107 rader
Skriven 2015-01-26 05:22:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av mark lewis
Ärende: Beef Oddities
=====================
-=> mark lewis wrote to NANCY BACKUS <=-

 NB> So, in a place where one thinks one might not get ones prime rib
 NB> rare, one might as well happily order it well-done...?

 ml> i took my (then) girlfriend out for dinner at the outback or fridays or
 ml> ruby tuesdays one time... fridays or the outback, i think...
 ml> anyway, i got confused looking at the menu and was wanting
 ml> ribeye like we normally get but instead got sidetracked by
 ml> the prime rib which i ordered rare... what was supposed to
 ml> be an 8oz cut turned out to be closer to 12oz or maybe a
 ml> bit larger... i suspect because not many folks were
 ml> ordering the rare from the center of the huge hunk...
 ml> anyway, that was the best, buttery smooth, melt in your
 ml> mouth piece of beef that i've ever had... too bad my (then)
 ml> GF always ordered her beef well done... that because she
 ml> thought the juice with the red bit was blood despite my
 ml> teachings :sigh:

Izzat why she's your ex? I've never understood people who can't stand the sight
of pink in meat - even if they aren't eating it themselves.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mustard-Seed-Crusted Prime Rib Roast w/Roast Balsamic Onion
 Categories: Beef, Vegetables, Herbs, Booze
      Yield: 8 servings
 
    1/2 c  CrOme fraeche
    1/2 c  Heavy whipping cream
    1/4 c  Prepared white horseradish
      1 c  + 1 ts Dijon mustard;
           - divided
      4 md Onions; in 3/4" wedges
           - w/some core attached
      5    Very large shallots;
           - quarter through root end
      3 tb Balsamic vinegar
      2 tb Olive oil
  1 1/2 ts Coarse kosher salt + add'l
           - (for sprinkling)
      4 cl Garlic; minced
  9 1/2 lb Bone-in standing prime rib
           - roast; trimmed
      2 tb Yellow mustard seeds
    1/4 c  Brandy
      2 c  Beef broth
           Chopped fresh Italian
           - parsley
 
  For some, Christmas dinner wouldn't be complete without
  beef. Here, a decadent prime rib roast is coated in mustard
  seeds and served with a tangy mustard sauce and sweet-sour
  onions. Serve with steamed baby carrots.
  
  Using electric mixer, beat crOme fraeche and cream in medium
  bowl to firm peaks. Fold in horseradish and 1/3 cup mustard.
  Season to taste with salt and pepper. Cover and chill. DO
  AHEAD: Can be made 8 hours ahead. Keep chilled. Re-whisk
  before serving.
  
  Preheat oven to 450oF/230oC. Toss onions, shallots, vinegar,
  oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle
  roast lightly with coarse salt and generously with pepper.
  Stir 2/3 cup mustard and garlic in small bowl; rub over
  roast. Place roast, bone side down, in roasting pan.
  Sprinkle mustard seeds over, pressing to adhere. Roast 20
  minutes. Reduce oven temperature to 350oF/175oC.
  
  Arrange onion mixture around roast. Return to oven; roast
  until instant-read thermometer inserted into center
  registers 120oF, stirring onion mixture occasionally, about
    2 1/4    hours for medium-rare.
  
  Transfer roast to work surface. Tent with foil; let rest 30
  minutes. If necessary, increase oven temperature to
  450oF/230oC and return onion mixture to roasting pan and
  roast until deep brown and very tender, about 10 minutes.
  Using slotted spoon, transfer onion mixture to medium bowl.
  
  Place roasting pan over 2 burners on medium-high heat. Add
  brandy; stir 30 seconds. Whisk in broth and remaining 1
  teaspoon mustard; boil until reduced to 1 1/4 cups jus,
  stirring occasionally, about 10 minutes. Season jus with
  salt and pepper.
  
  Slice roast; arrange on platter. Spoon onions around roast.
  Sprinkle parsley over. Pass Dijon crOme fraeche and jus
  alongside.
  
  by Jill Silverman Hough
  
  Bon AppOtit | December 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 28 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A grapefruit is a lemon that had a chance and took advantage of it.
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