Growing in Aruba we observed Lent every year, and every year my mother would have us abstain from any meat during Holy Week. Then on Sunday after Easter Sunday Mass we would have family over for an all out meat BBQ and of course some seafood.
When my husband and I started to form our own traditions I incorporated the Holy Week, mainly because that is what I was accustomed to. So on Easter Sunday instead of having a BBQ for the four of us, we would go to a steakhouse and have our fill of red meat. Traditions. But traditions change when you have a family were the young ones are growing up and want to test their wings. My daughter loves to cook and wanted to try to make a Tyler Florence recipe for prime rib. Over the years she perfected this recipe to where she loves it and we have adopted it as a new tradition for the next generation.
Tyler Florence - Original Recipe
Kirstey Yee - Amended Recipe
Level: Easy
Prep: 15 min
Cook: 1hr 40 min
Total: 2hrs 15 min
Inactive: 20 min
Yield: 6 servings
Ingredients
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, large, smashed and rough chopped
1/3 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from fresh thyme sprigs – about 4 tbsp
1/4 cup kosher salt
1/3 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine or 1/4 red wine
3 tablespoon all-purpose flour
2 cups beef broth (low sodium)
Directions
Preheat the oven to 350 degrees F. Place the beef in a large roasting pan with the bone side down. The ribs will act as a natural roasting rack. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil making a paste. Massage the paste generously over the entire roast and let it build-up to a layer that will become the crust. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. (2 hours for larger pieces) Remove the beef to a carving board. Take the thyme, salt, rosemary crust off before serving and put the roast back in the oven for 5-10 min at 4500 to make the crust and let it rest for 20 minutes before carving covered with foil. Pour off some of the pan drippings and place pan on stove-top over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.Serve with mashed potatoes and oven roasted Brussels sprouts.
CHEF KIRSTEY'S NOTE: Take the thyme, salt, rosemary crust off before serving and put the roast back in the oven for 5-10 minutes at 450 to make the crust.
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