Brandy Prime Rib Recipe
Ingredients:
- 8 pounds Standing rib roast
- 4 cloves garlic, slivered
- 1/4 cup Soy sauce
- 1 tablespoon Freshly ground pepper
- 1 cup Brandy
- 1 cup Beef stock
- Fresh oregano and thyme sprigs
Directions:
Using a sharp knife, make 1" deep slits evenly spaced over
entire surface of roast and insert garlic slivers. Place in
roasting pan. Brush outside of roast with soy sauce, sprinkle
with pepper and let roast stand at room temperature for one
hour. Preheat oven to 350F. For medium rare, roast 14 minutes
per lb. or until meat thermometer inserted in center of roast
reads 125F. For medium roast 15 minutes per lb. or until meat
thermometer inserted in center of roast reads 135F. While cooking
baste every 10 minutes with brandy.
Transfer to warm platter and let sit 15 minutes before carving.
Skim fat from roasting pan and discard. Place pan on stovetop
over medium heat. Pour in the stock. Deglaze pan and simmer
for a few minutes and adjust seasoning. Carve roast and spoon
sauce over meat. This recipe for Brandy Prime Rib serves/makes
6.
Beef Rib Roast Recipe
Ingredients:
• 1 prime rib roast
• 1 cup butter- cut into cubes
• 1 head garlic, cut in half the round way and peel
the loose glove halves
• 6 big sage leaves
• 1 branch rosemary
• 10 big sprigs of thyme
• Canola oil
Directions:
You have to start with a great piece of meat. Anything you
do to a bad cut won't make the meat taste better or improve
the texture. Go to your favorite butcher and beg him to get
you a "Prime" prime rib roast with the bones on.
As for all beef, make sure it is at room temperature (68F
or higher) before you start cooking it. Have ready a rack
in a big roasting pan close to the stove. Heat your oven to
as hot as it can get, preferably a convection oven. Dry the
roast very well with paper towels. Heat your biggest fry pan
over your highest heat. Grind on a lot of Tellicherry black
pepper, heavily salt the whole roast then press it into the
roast. Don't be afraid to over pepper the roast because fat
cancels out heat and Tellicherry pepper has the finest flavor
that's almost sweet. Add a little Canola oil to just barley
cover the bottomed of your pan. When the oil is very hot,
almost smoking, press the roast in to the pan. Brown the roast
really well on all sides so it's very very dark crispy brown.
Remove the pan from the heat and transfer the roast onto the
rack. Put the roasting pan in the oven. Put the butter in
the pan and melt it over a high heat then add the herbs and
garlic. Pour the butter over the roast. Turn the oven down
to 350. Baste the roast quickly after 20 minutes and baste
again every 20 minutes until the internal temperature reaches
140. The second most important step is resting the roast.
The muscle has contracted from the heat so all of the blood
is in the middle. While it is resting it will return to out
side while pulling in all the flavored butter. Rest the meat
in a 140 oven for up to two hours basting every 15 mins. Or
the minimum resting time is the same as its cooking time.
This recipe for Beef Rib Roast serves/makes 6.
Remarks
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By Bob
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