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Prime Rib Roast (Standing Rib Roast) with Au Jus

26 Dec

We first made this for Christmas 2009, and it came out so well we that might never go back to our traditional lobster dinner at Christmas (or at least, not for a few years). I compiled this recipe/method from several different sources. In summary, the roast is marinaded for 24 hours before cooking, then rubbed with a paste and seared at a high temperature to seal in the juices and give it a nice crust, before reducing the cooking temp to roast slowly for the remaining cooking time. The result is nicely pink prime rib steaks that fall away from the bone. It looks a lot more complicated than it actually is, trust me!

Ingredients:

One well-marbled butcher-tied standing rib roast (keep it tied, don’t remove the twine!):
– 6 people – three rib roast – 7-8.5 lbs
– 8 people – four rib roast – 9-10.5 lbs (this is the size I usually make – it repeatedly feeds six hearty servings with plenty of leftovers for lunch the next day)
– 10 people – five rib roast – 11-13.5 lbs
– 12 people – six rib roast – 14-16 lbs
– 14 people – seven rib roast – 16-18.5 lbs

Marinade:
1 1/4 cup dry red wine (I personally prefer cabernet sauvignon)
1/2 cup chopped onion
1/4 cup lemon juice
3 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/2 cup water

Rub Paste:
5 cloves garlic, crushed
3 tbsp prepared horseradish
1/4 cup ground black pepper
1/2 cup extra-virgin olive oil
(do not salt the roast prior to cooking, it dries it out!)

Basting Liquid:
1 cup beef broth or stock
1/4 cup dry red wine

Au Jus:
Juices from the roast
2 tbsp of fat from the juices (discard remainder)
3 cups beef stock or good quality beef broth
1/2 cup dry red wine
salt and pepper to taste

Tools/Utensils:
One large, high sided (about three inches) roasting pan, no rack necessary
One instant read meat thermometer (absolutely required!)
One flat whisk (recommended)
One VERY sharp carving knife (absolutely required, serrated works best!)
Two large meat forks

Instructions:

1. 24 HOURS before cooking the roast, mix all of the ingredients for the marinade in a large bowl. Place the roast inside a very large tupperware container with a lid. Pour the marinade over the roast, flip it a few times to coat, cover, and place in the refrigerator. Turn the roast several times over the 24-hour period to evenly marinate the meat.

2. TWO HOURS before putting the roast in the oven, remove it from the refrigerator, pat it dry, place it in the roasting pan you’re going to use, cover it loosely with tinfoil, and allow it to sit out on the counter. The meat will cook more evenly, and more quickly, if it’s put into the oven at room temperature.

3. When it’s time to put the roast in the oven, preheat the oven to 450 degrees F. While the oven is preheating, mix together all of the ingredients for the rub paste. Thoroughly rub all sides and both ends of the rib roast, then place it bone side down/fat side up in the roasting pan. Place it in the oven and roast at 450 for fifteen minutes.

4. After fifteen minutes, turn the oven down to 325 degrees and finish cooking for the remaining time.

5. Baste the roast every half-hour with the broth and wine.

6. Cook until the internal temperature reads 120 degrees F with the instant read thermometer. APPROXIMATE times are as follows, but always use the thermometer reading over the cooking time. Start checking the temperature of the roast a half-hour before the end of the cooking time indicated below:

7-8.5 lbs – 1 1/2 to 1 3/4 hours
9-10.5 lbs – 1 3/4 to 2 1/4 hours (for a four-rib roast mine is usually at 120 degrees F right at two hours)
11-13.5 lbs – 2 1/4 to 2/3/4 hours
14-16 lbs – 3 to 3 1/4 hours
16 to 18.5 lbs – 3 1/4 to 4 hours

7. When the thermometer reads 120 degrees, remove the roast from the oven, place on a cutting board or rimmed cookie sheet, and tent tightly with foil for 15-20 minutes. The roast will continue to cook slightly as it rests, so it’s important to remove the roast from the oven at 120 degrees internal temperature.

8. While the roast is resting, make the au jus. Pour the drippings from the roasting pan into a measuring cup to allow fat and juices to separate. DO NOT clean out the browned bits from the roasting pan, they’re what give the au jus color and flavor. Place the roasting pan over two burners turned to medium heat. Pour in two tablespoons of the fat (discard the rest), the roast juices, the beef broth, and the wine. Using a flat whisk, scrape up all the browned bits from the pan and incorporate into the liquid. Simmer on medium heat for about five minutes to slightly thicken the au jus. Remember, au jus is NOT thick like gravy, it’s more broth-like. Once thoroughly mixed and heated through, pour au jus from the pan into a gravy boat.

9. To carve the prime rib roast, cut off the twine holding the roast onto the bone. Using a large meat fork, stand the roast on its side with the ends of the bones facing upward. The bones should fall away from the roast itself (like opening a book), held onto the meat at the base (or “spine” of the book). Slice the bones away from the base of the meat so that they separate in one piece together. Save the bones for nibbling on, or making soup.

10. Slice the roast across the grain to whatever thickness you prefer. Serve on large plates and drizzle with au jus. Offer prepared horseradish on the side.

Recommended sides: mashed potatoes, roasted vegetables (asparagus, cauliflower, broccoli), baked potato soup, green salad.

Chocolate Coconut Snowballs

25 Jan

– 1/3 cup butter
– 3 ounces cream cheese, softened
– 3/4 cup sugar
– 1 egg yolk
– 2 teaspoons almond extract
– 2 teaspoons orange juice
– 1 1/4 cups flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 (14 ounces) package coconut, divided
– 1 (12 ounces) package semi-sweet chocolate chips

  1. In large bowl, cream butter, cream cheese and sugar.
  2. Add egg yolk, almond extract and orange juice, beat well.
  3. Combine flour, baking powder and salt and gradually add to creamed mixture.
  4. Stir in 3 CUPS of the coconut.
  5. Cover and chill for an hour.
  6. Preheat oven to 350 degrees.
  7. Stir chocolate chips into dough.
  8. Shape dough into 1″ balls and roll each in remaining coconut.
  9. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.

snowballs

Hershey Kiss Cookies

25 Jan

– 1 cup butter
– 1 cup creamy peanut butter
– 1 cup sugar
– 1 cup brown sugar
– 2 eggs
– 4 cups flour
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 teaspoons vanilla
– 1 cup sugar (for rolling dough balls into)
– 2 packages Hershey’s chocolate kisses

  1. Cream the first 5 ingredients until light and fluffy.
  2. Sift the dry ingredients and gradually add to wet ingredients until mixed well.
  3. Form into small balls (1.5 to 2 inches) and roll in sugar.
  4. Place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little.
  5. Bake at 350 degrees for 8-10 minutes.
  6. As soon as you remove cookies from oven, push a Hershey’s Kiss into the center of the cookie, and cool completely.

kisscookies2

Killer Fudge

25 Jan

– 4 cups sugar
– 1/4 cup butter
– 12 oz can evaporated milk
– 4 cups semi-sweet chocolate chips (24-28 oz)
– 11.5 oz package milk chocolate chips
– 2 oz unsweetened baking chocolate (or 2 squares)
– 14 oz marshmallow creme
– 2 tsp vanilla extract
– 4 cups chopped nuts (optional)

Place sugar, butter and milk in a heavy sauce pan and bring to a boil under medium heat. Boil for 8 minutes, stirring frequently.

Place the chocolates, marshmallow, and vanilla in a large, heat-safe bowl or saucepan. Pour boiled mixture over remaining ingredients. Mix thoroughly. Pour mixture into buttered 8X10 or 9X11 or 11×13 pan, depending on how thick you want the fudge. Allow to cool before cutting.

This makes a huge batch of thick, soft fudge. Not the dry, crusty kind. We usually have it left over for months, and are sick of it by New Year’s.

Walnut Chews

25 Jan

Great for Christmas!

Bottom Layer
1 cup flour
1/2 cup butter, room temperature
2 tablespoons brown sugar
2 eggs, beaten

Top Layer
2 eggs, beaten
1 1/2 cups brown sugar
1 cup chopped walnuts or pecans, or a half-cup of each
1 cup shredded coconut
1/4 teaspoon vanilla
2 tablespoons flour
1/2 teaspoon baking powder

Preheat oven to 325 degrees F. Grease 13×9 pan. Bottom Layer: Mix ingredients and press into pan. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely. Increase oven temperature to 350 degrees F.

Top Layer: Mix ingredients together and spread on top of cooled bottom layer. Bake 350 F for 25 minutes till golden brown. Allow to cool completely before cutting into squares.

Roast Turkey Marsala

25 Jan

(From “Great Good Food” by Julee Rosso)

1 fresh turkey
1 tbsp salt
2 cups seeded, cored, chunked pears
2 cups seeded, cored, chunked apples
2 cups peeled and quartered onions
8 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh thyme
12 sage leaves
1 tablespoon vegetable oil
1 cup Marsala or white wine
1 cup chicken broth

Preheat oven to 450. Remove giblets from turkey and reserve for gravy. Wash turkey inside and out, pat dry.

Rub turkey cavities with salt. Place pears, apples, onions, parsley, rosemary, thyme, and sage leaves into the cavities. Truss bird. Rub turkey with oil, and place on baking rack in uncovered roasting pan.

Place turkey in oven and immediately reduce heat to 325. Roast for 15 to 20 minutes per pound, or follow the guidelines from the National Turkey Federation. Using a pastry brush, baste the turkey with wine and broth every 20 minutes after the first hour of roasting.

Remove turkey from oven and allow it to rest for about 20 minutes before carving. Remove and discard the fruit, onions, and herbs. Reserve drippings for gravy.