Oven Roasted Prime Rib

From The Garden Restaurant
Prime Rib (15lbs)
See below for various ingredients needed for companion dishes

Prepping the Prime Rib

To eat a properly cooked prime rib of beef is almost like heaven if done correctly. A couple of tips to help cook that perfect Rib Eye Roast.

1- Always choose a note worthy grade of meat choice or higher is the best.

2- Always leave all the fat intact when cooking the rib roast for optimum flavor.

3- Season roast by injection, dry rubs or fragrant aromatics. It depends on desire but some seasoning should be added. We will be doing a dry rub of Chef Todd’s Pit Seasoning with addition of onions, garlic and herbs.

4- Cooking directions for best results

1- Pre heat oven to 250 F

2- Cook Prime Rib (15lbs) for approximately 2 ½ hours

3- Check the internal temperature Chef Todd’s Standards are

A- 125 F Rare

B- 130 F Medium Rare

C- 135 F Medium

D- 140 F Medium Well

Note: It is extremely important to allow the Prime rib to rest out of oven but in a warm place a minimum of 45 minutes to allow the meat to relax and tenderize. This also allows even cooking and spread of the pinkness of the meat. The internal temperature will rise 5 degrees or more during resting period. After you have reached desired temperature and have rested the prime sufficiently you are ready to dine and enjoy.

French Onion Aujus

Yield: after reduced about 3 ½ quarts

2 ea yellow onion Julienne 14oz ea 196oz

2 Qts Beef stock 896oz

1 cup bottles red wine ariel rouge dealcholized

½ cups cooking sherry 16oz optional

1 tbsp blended oil

¼ cup Garlic

¼ cup shallots

1 sprig chopped rosemary

1 tbsp dry thyme

1 tbsp Worcestershire sauce

2 ea bay leaf

1 tbsp kosher salt

½ tbsp black ground pepper

Slurry to thicken slightly

In a large sauce pan preheated sauté the julienne onions with the oil, garlic, shallots and deglaze with sherry and red wine. Reduce and then add stock and the rest of the ingredients and simmer. In a small bowl add the corn starch and water together and stir well. Add to Aujus after it has reduced to about half left and simmer for 5 minutes. Pull the Aujus from the heat and cool in ice bath.

Creamy Horseradish

Yield: 35oz 1qt plus

2 cups sour cream

2 cups horseradish

¼ cup Worcestershire sauce

½ Tbsp. salt

½ tsp. White pepper

In a bowl mix ingredients together until well incorporated and smooth. Keep refrigerated.

Beef Stock
Yield: 3589oz reduced by half 1794.5oz 14 gallons

1 full roasting pan of beef scraps and bones 40lbs

5 lbs. Onions (80oz)

3 lbs. Carrots (48oz)

3 lbs. Celery (48oz)

2 # 10 Tomato puree (6 lbs. 10oz each 212oz total)

25 gallons water (3200oz)

1oz Bay Leaf

Any mushroom stems, or tomato scraps add

Method: Roast beef scraps in roasting pan in oven at a high heat. Wash and chop the Mirpoix and add to kettle, add roasted beef scraps discarding any access fat that was rendered during the roast, smother the mirpoix and roasted beef with the tomato puree. Add the rest of the ingredients and simmer for 12 hours.

Beet Mashed Potatoes

Yield: approx 5lbs

3 lbs peeled russet potatoes

½ lb butter

1 Tbsp minced garlic

2 ½ cups vegetable stock

2 cups minced beets

2 Tbsp. kosher salt

1 Tbsp. white pepper

In a sauce pan bring just to a simmer the butter, beets, garlic and stock. After boiled potatoes are done cooking add the beet liquid and salt and pepper and whip well.

Green Bean Amandine

1/2 cup diced raw bacon

2lbs French green beans

½ cup slivered almonds

Salt and Pepper to taste

In a preheated skillet sauté bacon until browned drain some of the grease and then add green beans. Add almonds just as beans are softening and deglaze with beef stock or white wine.

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