Perfect bone-in Prime Rib of Beef with the Mysterious “Method X”
Perfect prime rib is an easy undertaking if you follow a few key steps. The most important is using an accurate digital thermometer. This is the only way to ensure the desired doneness, which hopefully is a perfectly pink medium-rare, when the flavor and texture are at their best.
This prime rib recipe will work no matter what size roast you’re using. A great rule of thumb is each rib will feed 2 guests. So, a 4 rib roast will serve 8 guests. Cooking time varies with the rib size, you need to verify your oven comes to 500 degrees! Repeat, your roast must be at room temperature for this to work!
Prep Time: 10 minutes
Cook Time: 2 Hours plus initial roasting time.
1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
fresh course-ground black pepper, as needed
kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone
softened butter, 1/2 tbsp per rib of beef
large metal roasting pan with at least 3-inch sides.
1 quart cold beef broth
This method is said to work for any size prime rib. The meat is brought to room temperature (this is critical), and seasoned anyway you like. Then you multiply the exact weight times 5 minutes. For me it was 3.75 x 5 = 18.75 minutes. The roast is cooked at 500 degrees F. for exactly that many minutes. The heat is turned off, and you wait 2 hours without opening the oven door.
Once you remove the prime rib, you’ll be slicing into the juiciest, tenderest, most perfectly medium-rare meat you’ve ever seen.
1. Remove the prime rib from the refrigerator and place in the pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub the entire surface of the cold roast with butter, and coat evenly with the kosher salt and black pepper.
2. Leave the prime rib out at room temperature for 2 hours. Preheat the oven to 450 degrees F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). For medium-rare this will take approximately 15 minutes per pound.
3. Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Cutting into the meat too early will cause a significant loss of juice.
To Make the “Au Jus” Sauce
While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stove-top over medium heat. Pour in the beef broth and whisk into the drippings, scraping all the caramelized beef drippings from the bottom of the pan.
Turn heat to high and cook the sauce for 10 minutes until it reduces slightly. (this is not a gravy, so don’t expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib. Serve with mashed potatoes (flavored or not) and asparagus or sautéed broccoli raub.
Internal Temperature Guide
Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it’s removed.
Rare: remove at 110 degrees F. (final temp about 120)
Medium-Rare: remove at 120 degrees F. (final temp about 130)
Medium: remove at 130 degrees F. (final temp about 140)
Deep Dish Dutch Apple Pie
A party, BBQ, or any get together would not be complete without a recipe for traditional Dutch Apple Pie. This is the one dessert you’ll come across again and again in cafes and at homey birthday parties and holidays all over the country. The Dutch are right to be proud of their pie. After all, they’ve been perfecting it for centuries.
2 tbsp. brandy (or cognac or rum)
1 1/3 cup cubed ice cold butter (300 g)
1 cup brown sugar (175 g)
A pinch of salt
Zest of 1/2 lemon
4 lb. tart apples (1.85 kg)
Juice of 1/2 lemon
1/3 cup brown sugar (75 g)
2 tsp. ground cinnamon
1 tbsp. corn starch (corn flour)
1 9 or 10 inch deep dish pie pan
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
In a large bowl, combine the flour, brown sugar, oats and butter; set for topping.
Preheat the oven to 360 degrees F.
Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the, lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.
Grease the pie tin and use the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Cover the pie with the topping.
Brush the pastry edges with the egg wash and place in the oven on a baking sheet to bake for approximately 1 hour. Allow the pie to cool. Serve Dutch Apple Pie with whipped cream, or vanilla ice-cream.
Apple Brown Betty
10 -12 baking apples, peeled, cored and sliced
Lemon juice (for tossing apples)
2 teaspoons cinnamon
¼ to ½ teaspoon nutmeg (to taste, optional)
1 1/4 cups flour
3/4 cup brown sugar
1/4 lb. butter
2/3 cup brown sugar
1/4 cup hot water
juice of 1/2 lemon
Preheat your oven to 350 degrees. Toss apples in lemon juice to coat. Arrange apples on the bottom covering all of a 12” x 9” loaf pan. Sprinkle each layer with cinnamon to taste. Mix the flour, brown sugar and nutmeg (optional) and cut the butter in until crumbly. Mix the syrup, and pour ½ over the apples. Sprinkle the flour mixture over the apples, and pour the remaining syrup over the top. Bake at 350 for 1 hour, makes 5 servings. Serve with ice cream of your choice. Enjoy!
Roasted Mexican Fish Dinner
(Picture representation only, see below for actual image)
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon Mexican oregano
1 teaspoon ancho (mild) or chipotle (hot) chile powder
salt and pepper
Chicken or Fish
4 pieces (6-8 oz each) thick whitefish fillet (such as cod or Pollock)
EVOO for liberal drizzling
2 tomatoes, thinly sliced
1 small red onion, ,thinly sliced
2 cloves garlic, thinly sliced
2 jalapeno chile peppers, thinly sliced
Queso fresco crumbles and a handful of cilantro leaves for garnishing
2 avocados, diced
1/2 of a ripe mango sliced in thin wedges
1 blood orange peeled and sectioned (you can sub ruby grapefruit for the orange)
1 lime, juiced
2 cups baby arugula
Position a rack in the center of the oven and preheat to 450 degrees . Combine the ingredients for the spice blend (use salt and pepper to taste).
On a rimmed baking sheet or baking dish, drizzle the chicken or fish with EVOO, then rub all over with the spice blend. Top each piece with a shingled layer of the tomatoes and onion. Scatter the garlic and jalapenos on top; drizzle with more EVOO. Roast until cooked through, about 15 minutes for the fish.
Top the fish with queso fresco and cilantro. Dress the avocados with the lime juice, salt and pepper. Toss with the arugula and drizzle with EVOO. Arrange the mango in a circular pattern with the salad mix on top placing the piece of fish in the center offset just a bit. (see photo)
I made Shrimp Etouffee’ for a southern style banquet in 1986. This one is just Louisiana Shrimp recipe I have. The shrimp are great! Flavorful, tender, great! I figured what better dish to give the Shrimp a test run than the New Orleans Cuisine classic, Etouffee. Be forewarned, this dish is not for the health conscious; as a matter of fact, you may want to keep a defibrillator in the dining room. There’s butter and plenty of it!
I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.
The Shells and tails from 1 or more pounds of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
1/4 Cup chopped Carrot
2 Garlic Cloves
2 Fresh Bay Leaves
1 tsp. Black Peppercorns
Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 2 – 2 1/2 Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
The Etouffee recipe:
New Orleans Cuisine’s Louisiana Shrimp Etouffee Recipe
2 tbsp. plus 1 tsp. Creole Seasoning
4 tbsp. Vegetable Oil
3/8 Cup A.P. Flour
1/4 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
2 tbsp. Minced Garlic
1 1/2 Cups Shrimp Stock
2 tsp. Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1 Stick Unsalted Butter
1/2 Cup Green Onions, thinly sliced
1 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock (I use Wild-Caught Louisiana Shrimp)
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice
While your stock is simmering heat the oil over medium heat. Add the flour and stir to make a red-brown Roux 7-10 minutes. Remove the pan from the heat and stir in 1 Tablespoon of the seasoning, the Holy Trinity (Onions, Celery, Bell Pepper), and the Garlic. Set aside. (Up to This step can be done in advance.)
When the stock is finished and strained, bring 1 cup of it to a boil. Whisk the Roux and vegetable mixture in and reduce the heat to a simmer. Add 1 Tablespoon of the seasoning, Worcestershire, and the Hot Sauce. Simmer for 5 minutes.
Have your Creole Boiled Rice ready and your serving dishes warmed before starting the next step.
In a large Cast-Iron frying pan, melt 1/2 stick of the butter over medium heat. Add the Green Onions, Shrimp, and remaining 1 tsp. Creole Seasoning. Sauté until the Shrimp just start to turn pink. Add 1/2 Cup more of the Shrimp Stock and the remaining 1/2 stick butter; cook until the butter is melted and incorporated into the sauce, 3-5 minutes, constantly shaking the pan back-and-forth (versus stirring). If you sauce starts to separate, add a splash of stock and continue shaking the pan.
Mound 1/2 cup of Creole Boiled Rice on each serving plate (2), Divide the Etouffee onto the two plates. Serve immediately.
Creole Boiled Rice
2 cups salted boiling water with 2 tablespoon butter melted in it.
1 cup medium grain white rice
4 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
Bring the water to a boil with the bay leaves. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, cover it with a tight fitting lid. Cook for about 11 minutes, but taste it, when the water is absorbed, the rice should be tender and fluffy.
Genoa Style Minestrone Soup
Cook Time 2 – 3 hours, Serves 6 – 8
4 quarts water
1 pound ham
1 pound bony chicken parts
1/4 pound sliced prosciutto or bacon
2 cups diced potato
2 cups sliced celery
1 16 oz. can stewed tomatoes with juice (unseasoned)
4 small zucchini, sliced in 1/2 -inch pieces
1 1/2 cups sliced leeks
1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.
1/2 cup salad
macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)
1 pound fresh peas, shelled
3 to 4 cups shredded white cabbage
2 teaspoons salt
1 teaspoon oregano
½ teaspoon basil
Combine water, ham, chicken, and prosciutto, and bring to boiling.
Cover and simmer 2 hours.
Strain and reserve stock; discard bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt and pepper to taste.
Braised Chicken Legs with White Wine, Bacon, Sweet Onions & Mushrooms
A large, straight-sided-ovenproof sauté pan with a lid is ideal for making this chicken braise.
8 small sweet onions
4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 pounds)
4 chicken drumsticks (1-1/4 to 1-1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
8 medium cremini mushrooms, trimmed and halved
3 ounces bacon (3 strips), cut crosswise into 1/4-inch strips
1 medium carrot, peeled and sliced in 1/4-inch rounds
1 cup dry white wine
3 large thyme sprigs
1 cup homemade or low-salt canned chicken broth
2 teaspoons fresh thyme leaves
Position a rack in the center of the oven and heat the oven to 350 degrees F.
Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, and then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole while cooking.
Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are browned. 3 to 5 minutes more.
Transfer to a plate. Pour out and discard all the fat from the pan.
Put the pan over medium heat. Add the peeled onions, mushrooms, bacon, and carrot to the pan and cook until the bacon is crisp and the vegetables are browned, 8 to 10 minutes. Add the wine and thyme sprigs and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Boil until the wine has reduced to 1/2 cup, about 5 minutes. Add the chicken broth and bring to a boil.
Return the chicken pieces to the pan, along with any accumulated juices, and cover. Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.
With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering the dish loosely with foil. Discard the thyme sprigs. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce will be nicely salted at this point, if not adjust to your own taste). Pour the sauce over the chicken, sprinkle with the thyme leaves, and serve.
Serve with mashed potatoes.
Pair this braise with a crisp, semi sweet white wine from northern Italy, such as the Gini Soave Classico.
Chile and Cocoa Rubbed Boneless Pork Chops
Chef Bob rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar does not char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that is like a deconstructed version of Mexican mole’ sauce. YUM!
2 cold quarts water
1 1/2 teaspoons crushed red pepper
Kosher salt, fresh ground pepper to taste
4 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder
Extra-virgin olive oil, for brushing
1 In a large bowl, combine the (cold) water with the red pepper and 1 1/2 teaspoons of salt 1/2 teaspoon fresh ground pepper and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
2 Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
3 Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135 degrees for medium meat. Let the chops rest for 10 minutes before serving.
BLUEBERRY UPSIDE DOWN CAKE
Here’s a recipe I picked up while traveling in Kentucky. A little joint called Mom’ Place. I’ve made this, there will be no leftovers….trust me on that. I like it with Cool Whip and or Vanilla Ice Cream.
BLUEBERRY UPSIDE DOWN CAKE
1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ground ginger
1/2 c. butter, softened
1/2 c. sugar
1/2 c. molasses
1/2 c. plus 2 tbsp. buttermilk
Sift together first 6 ingredients and set aside. Cream the butter and sugar. Add egg, beating well. Stir in molasses. Add flour mixture alternately with buttermilk.
2 tbsp. butter, softened
Grated rind of 1 lemon
2 c. blueberries
1/4 c. sugar
2 tbsp. corn syrup
1. Set the oven at 350 degrees.
2. With the mixer set on its lowest speed, beat in half the flour mixture, then the milk, followed by the remaining flour mixture and other spices, just until fully blended. Spread the batter evenly over the blueberries.
3. Bake the cake in the middle of the oven for about 45 minutes or until golden. Let sit for 10 minutes.
4. Run a blunt knife around the cake. Hold a large plate over the pan and invert the cake onto the plate. Remove the pan. (If there is any blueberry topping in the pan, spoon it onto the cake.) Serve warm or at room temperature.
Barbecue Eye Round on Mashed Turnips and Potatoes with Roasted Brussels sprouts
The lean eye of round simmers in bottled barbecue sauce, giving it plenty of time to absorb the flavor. Potatoes and Brussels sprouts added to the beef make this a low-fat, yet satisfying, meal. Perfectly seasoned, potato and turnips and roasted sprouts add nothing but taste and texture to this dish. Tender, full layers of exotic flavor to guide your dining experience to new levels. Accompanied by a side salad, a meal definitely worth making!
1 (3-lb.) eye round beef roast, fat trimmed
2 teaspoons ground cumin
2 tablespoons olive oil
2-1/2 pounds onions, cut into 1/3-inch-thick slices
2 celery ribs, chopped
2 garlic cloves, chopped
1 bottle (18 oz.) chipotle or regular barbecue sauce
2 pounds turnips, peeled, trimmed and cut into 1-inch cubes
3/4 pound Yukon Gold potatoes, peeled and cut into 1-1/2-inch cubes
1/4 cup milk
1 tablespoon horseradish sauce
1/4 cup chopped fresh flat-leaf parsley
1-1/4 pounds Brussels Sprouts, trimmed and cut crosswise into 1/8-inch thick slices
1 Rinse beef and pat dry. Sprinkle with cumin. Heat 1 tablespoon oil in a heavy 6- to 8-quart pot over moderately high heat, until hot but not smoking. Add beef and brown, turning, until golden brown on all sides, about 6 minutes. Transfer to a plate.
2 Add onion and celery to same pot; cook over moderately high heat, stirring, until onion is golden brown, about 15 minutes. Add garlic and cook, stirring 1 minute. Transfer half of onion mixture to a bowl; reserve. Add half of barbecue sauce and 1 cup water to onion mixture in pot; stir, scraping up any browned bits on bottom of pot.
3 Return beef to pot; cover with reserved onion mixture and remaining barbecue sauce. Bring to a simmer and cover. Simmer, stirring occasionally, adding 1/2 cup water toward end of cooking time if sauce begins to stick to bottom of pot, until meat is very tender, about 3 hours.
4 Meanwhile, place turnips and potatoes in a 4-quart saucepan, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until very tender, about 20 minutes. Reserve 1/4 cup cooking liquid and drain vegetables in a colander. Return to pot with reserved cooking liquid and the milk. Mash with a handheld potato masher until smooth. Stir in horseradish sauce and parsley. Keep warm, covered.
5 While vegetables are cooking, preheat oven to 425 degree F and arrange rack in lower third. Toss together Brussels sprouts and remaining 1 tablespoon oil in a large shallow baking pan; season with pepper. Roast, stirring occasionally, until golden brown, about 15 minutes. Transfer to a serving bowl and keep warm, covered.
6 Remove beef from sauce and cut into thin slices. Spoon some onion mixture onto serving plates, top with a mound of mashed turnips and potatoes, then slices of beef and more onion mixture. Serve Brussels sprouts on the side. Makes 10 servings.
Crab Stuffed Mushrooms
2 (12 count each) packages of mushroom stuffer caps
6 tablespoons of butter, divided
1/2 cup of chopped onion, finely minced
1/4 cup of chopped green bell pepper, finely minced
2 slices of white or white wheat bread, toasted
1/2 pound of fresh lump crabmeat
Pinch of salt
1/4 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
1 tablespoon of dried bread crumbs
1 tablespoon of shredded Parmesan cheese, optional
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell
pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast
the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and
set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray
cartilage and shell; set aside.
Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread
and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well
mixed. Add the crab and half of the melted butter, gently mix.
Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes.
Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the
crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny
sprinkle of Parmesan, or slices of brick or provolove cheese if desired. Drizzle top with remaining butter.
Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked
through. Serve warm with wedges of lemon.