Tuesday, January 22, 2013

Hail To The King

Happy New Year Everyone!  I hope everyone enjoyed the holidays.  Part of the appeal of the holidays is entertaining family and friends.  One of my favorite meals to serve treasured guests is none other than the king of roasts, prime rib.  There’s nothing that makes me drool faster than slicing into a freshly cooked medium rare prime rib roast and savoring that first mouth watering morsel.   The flavors that burst through my go-to recipe (with Dijon mustard, fresh rosemary and thyme) are absolutely delicious.

Garlic Herbed Prime Rib, Mashed Potatoes and Gravy with
Roasted Lemon Pepper Asparagus with Shaved Parmesan

If you’re looking for a big bold wine to pair with your roast, I suggest none other than an Italian Barolo.  I recently enjoyed a beautiful bottle of 2007 Matto Barolo while dining at Play.  The blackberry, cherry and spicy notes along with the not too prominent tannins would make this Barolo a perfect choice for such a wonderful cut of red meat.  If you cannot find Matto (crazy in Italian) at your liquor store any Barolo from 2007 or older would be an excellent match.

Matto Barolo

So next time you’re hosting dinner, I hope you give this great recipe a try.  You guests will feel like royalty.  Bon appétit!

Garlic Herbed Prime Rib Roast

Ingredients (for 5 lb roast)
  • 5lb prime rib roast with ribs cut from roast and tied back on
  • ¼ cup Dijon Mustard
  • 3 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp olive oil
  • 3 cloves of garlic slivered
  1. Cut slits into roast and insert garlic slivers
  2. Combine in small bowl mustard, thyme, rosemary and oil mix well then spread all over roast
  3. Place roast, ribs down on rack in roasting pan.
  4. Season and insert oven safe meat thermometer in centre avoiding fat or bone.
  5. Cook uncovered in 325°F to desired doneness (20 mins per lb for Rare – Thermometer 135°F, 25 mins per lb for Medium - Thermometer 155°F, 30 mins per lb for Well Done - Thermometer 165°F)
  6. Remove roast to cutting board and tent with foil for 10 – 15 mins to allow temperature to rise 5°F.
The Dijon, Rosemary and Thyme Spread
Ready to go!

Cooked to perfection

Scrape drippings from roasting pan into a medium pot with two cups of beef broth.  Bring to a boil and add 2 tbsp cornstarch with a ¼ cup of cold water.  Repeat until you’ve reached desired consistency.  For extra flavor saute some mushrooms and add to gravy before serving.
Roasted Lemon Pepper Asparagus with Shaved Parmesan
Roasted Lemon Pepper Asparagus with Shaved Parmesan

So many times when eating prime rib I’ve been served steamed carrots and green beans.  While delicious, they can be rather plain.  So next time you want to liven up a dish with some vegetables as a side, try this lemon pepper roasted asparagus with shaved Parmesan.  Roasting the asparagus this way really gives it a rich flavor and doesn’t wilt it as much as steaming it might.
Ingredients (Serves 4):
  • 1lb of asparagus
  • 1 lemon zested and juiced
  • 1 clove of garlic minced (optional)
  • Coarse Salt and grown pepper to taste
  • 3 tbsp of extra virgin olive oil
  • 8 – 12 shavings of fresh Parmesan cheese to garnish
  1. Preheat oven to 425°F
  2. Toss asparagus in large bowl with olive oil, lemon zest and juice garlic.
  3. Place asparagus on parchment paper lined baking sheet and season with salt and pepper
  4. Bake in over for 8 – 12 minutes until lightly browned and tender when pierced with a fork.
  5. Garnish with Parmesan cheese and serve.




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