Chef Time!

Chef Time!

Friday, July 18, 2014

Ribs! Not Adam's Rib!

Ribs! No matter which kind they are, one just can eat enough. Whether it's short ribs, spare ribs, babybacks, or any other kind.
But for me, when I think of ribs, only one comes to my mind.
Prime rib! The king of ribs?
Ribs are considered the most desirable part of the beef, it is also the most popular when it comes to either roasting or braising. Yes even for grilling too!
There is nothing in beef that is more majestic or desirable as the whole prime rib,  also known as the standing rib roast. It is usually consisted with six to seven bones. When slowly roasted for several hours, it takes on the beautiful color of dark mahogany and the interior is a nice rosy pink.
The ribs are succulent and intended with a beefy flavor.

Herb Prime Rib Roast with Red Wine Demi Glace

1 Bone in Prime rib roast, approximately 10 pounds
2 tbsp. Canola oil
2 tbsp. Kosher salt or coarse sea salt
1 tbsp. Cracked black pepper
1 tbsp. Dry mustard
2 tbsp. Fresh rosemary, rough chop
2 tbsp. plus 1 tsp. Fresh thyme

Pat dry the roast, rub with the oil including the bones. Set aside 1 teaspoon of thyme for the sauce. (See following recipe).
Mix dry ingredients and rub all over the roast. Place in roasting pan, bone side down. Cover and let sit at room temperature to 2 hours.
Move oven racks to bottom third of the oven and preheat to 450. Place roast in the oven and cook 30 minutes to reach a nice caramel brown coloring and crispy crust. Reduce heat to 325 and continue to roast for one hour. Remove and place the roast on a platter. Allow to rest for at least 20 minutes before slicing. 

Red Wine Demi Glace

3 large shallots, medium dice
1/2 c. Brandy
3 c. Red wine
1 c. Demi glace, available in stores
Reserved thyme
1 bay leaf
2 tsp. Red wine vinegar
1/4 c. Butter

Saute shallots slowly in butter until lightly browned, about 10 minutes. Turn heat to heat to high and remove pan from the stove, add brandy and return to stove.  Once back on the burner, it will catch fire burning off the alcohol. Allow to burn until almost dry. Lower the heat to medium high, again remove pan from stove and add the wine. Reduce by half, about 10-15 minutes. Add demi glace, bay leaf and thyme leaves. Simmer gently on low for 10 minutes. Add salt and pepper to taste, remove bay leaf and set sauce aside until the roast is ready to carve. Warm sauce on low simmer, whisk in butter, vinegar and meat drippings, taste again, preseason if needed. Serve and enjoy!

No comments: