Tonight was Prime Rib night, so below is the plate I’d put together.
Cooking a prime rib isn’t very difficult, but if you’re the type who don’t like meat pink and must kill the meat, just do me and all true meat-eaters a favor … don’t make a prime rib.
1 3-4 bone prime rib, bones and excess fat removed and reserved (usually about 7-8 lbs)
2 tablespoons of kosher salt (approximately)
Freshly ground black pepper
3-4 sprigs fresh rosemary
4 cloves garlic, smashed
1 large leek
4 cups of beef broth
Preheat the oven to 400 degrees F.
Sprinkle the prime rib with salt and pepper on all sides and let the prime rib rest for one to two hours on the counter to get to room temperature. Do the same seasoning for the bones.
We’re going to have the ribs themselves act as the roasting rack. Put the reserved ribs in a roasting pan curved-side up. Place the trimmings and extra fat into the roasting pan as well and then roast the bones and trimmings for about 30 minutes.
Once roasted, remove the pan from the oven and place the rosemary on top of the roasted bones. Then go ahead and place the prime rib on the rosemary.
Put the smashed garlic, sliced parsnip and leeks into the bottom of the pan along with the trimmings. Add the beef broth and return the pan to the oven.
Cook for 30 minutes and then baste the roast again.
Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 135 degrees F to 140 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done.
I literally made this within the last week. I adopted this recipe from something I had at a restaurant in the south, and there are many similar variations floating around. This one I can tell you is the best smoked brisket I’ve ever made. Well, it is if you like a smoky brisket that isn’t too salty, but has a great outer bark with lots of flavor and is oh so juicy.
A very tasty treat – think of it as little fried meat pies.
2 tablespoons olive oil
1 onion, minced
1/2 cup sofrito (garlic, cilantro, sweet peppers)
1 red bell pepper, minced
4 tablespoons tomato paste
2 tablespoons adobo (salt, freshly ground black pepper, and Dominican oregano)
3 tablespoons chopped fresh cilantro
2 pounds ground beef
Salt and freshly ground black pepper
3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
2 tablespoons salt
4 ounces butter
2 ounces white vinegar
2 ounces water
1 pound guava paste
1/4 cup white vinegar
8 ounces water
1/4 cup rum
Olive oil or neutral tasting oil, for frying
Step 1 – For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
Step 2 – For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
Step 3 – Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
Step 4 – For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
Step 5 – Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.
This recipe includes both a cincinnati and a more traditional tex-mex variety. Both varieties of this Chili are very popular (I’ve been known to call the chili-crazed folks vultures as they circle while the smell permeates the kitchen during the cooking process). Believe it or not, even the kids will eat it. Well….ok, maybe if you add the optional habanero chilis or go a little crazy with some of the “optional” stuff the kids might be traumatized for life, but otherwise if you stick pretty close to the recipe, most folks should really enjoy it.
This is a recipe my wife loves, and my kids (who aren’t fans of broccoli) sometimes struggle with. Clearly the vegetable can be replaced with anything else, and same goes with the protein. The recipe could be called PROTEIN & VEGETABLE stir fry – but somehow it doesn’t quite sound as good.