Prime Rib

Wine

Charles Krug Grande Cuvee
2002 Silver Oak Cabernet Sauvignon
2003 Duckhorn Napa Valley Cabernet Sauvignon
Bangin Red Pinot Noir 2006

Steve and Don had come up from San Diego to stay with Billy and Kevin for the Thanksgiving. We decided we would have a dinner together on Saturday night. Because Billy and Kevin had almost 60 people over for Thanksgiving we decided to have the dinner at our place.

We decided to have a blowout dinner with the main course being Prime Rib. We don’t make it very often but we have a great recipe. Of course we got the meat from Harvey Gus Meats. The recipe calls for a lot of spices on the meat, but last time we made prime rib, I thought it was too spicy. This time we only used Salt and Pepper on the meat, but made the GREAT sauce that we served on the side.

Kevin prepared appetizers and they were perfect with the great Champagne. We had Caviar and Bilinis with crème fresh and chopped onion. We then had Fois Gras on crackers

We then served the Prime Rib with the accompanying sauce. For sides we served Creamed Spinach from Campanile. We also had some Green Beans from Campanile. Cathy had the idea of sautéing them with almonds in brown butter. It really worked. Finally we made “Smashed Potatoes” from the Sunday Supper at Lucques cookbook.

For desert we served Ice Cream with Biscotti and Crème de Cassis.
We also served Almond Brittle that we bought at the Santa Monica Farmers Market.

It was a delicious meal. We discovered that Donny had a relationship of some sort with our cat: Polenta in a previous life! They really bonded! Our only problem now is what to do with all of the Leftover, Prime Rib and Turkey!


SPICE-CRUSTED PRIME RIB WITH WHIPPED POTATOES
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Adapted from David Burke
Time: About 2 1/2 hours

For the roast:
13-rib portion of prime rib (6 to 8 pounds, preferably dry-aged), trimmed of excess fat (reserve it) and tied
1/2 cup ground cumin
1/3 cup ground cayenne
1/2 cup kosher salt
1/3 cup freshly ground black pepper

For the steak sauce:
2 cups Worcestershire
1/2 cup ketchup
2 tablespoons Tabasco
3 tablespoons unsalted butter, softened2 teaspoons sesame oil

For the potatoes:
3 pounds baking potatoes, peeled and quartered
1 tablespoon kosher salt
1 scant cup whole milk
3 garlic cloves, peeled and smashed
1/3 cup unsalted butter, softened
Salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil.
1. Remove roast from refrigerator 2 hours before cooking. Heat oven to 375 degrees. In a small bowl, combine cumin, cayenne, salt and pepper. Set roast fat-side up on counter and rub a thick layer of spice mixture over entire surface. Transfer roast to a wire rack in a shallow roasting pan and place in oven for 13 to 15 minutes per pound.
2. While meat roasts, prepare steak sauce and potatoes. In a medium-size pot, combine Worcestershire, ketchup and Tabasco and set over medium heat. Reduce for 20 to 25 minutes, stirring occasionally, until mixture has thickened. Lower heat to warm and whisk in butter and oil. Transfer to gravy boat or bowl and allow to cool before for serving. (Stored in an airtight container, sauce will last in refrigerator for 2 weeks.) 3. While sauce reduces, place some trimmed fat in a small, heavy-bottomed pot over low heat until it melts. Place potatoes in a large pot, cover with cold water, add salt and place over high heat. When water boils, lower heat to medium and simmer until potatoes are soft, about 20 minutes. Shut off heat.
4. After roast has cooked for an hour, check temperature by inserting a meat thermometer deep into its thickest part, away from any bone. For medium rare, remove from oven at 125 degrees. Allow to rest 15 to 20 minutes before carving.
5. While roast rests, finish potatoes. Place a small pot over medium-low heat,add milk and garlic and simmer for 10 to 12 minutes. Shut off heat and discard garlic. Drain potatoes in a colander. Pass them through a potato ricer or sieve back into pot in which they were boiled. Add butter, milk, salt and pepper, place pot over low heat, and stir vigorously with a wooden spoon or whisk. Add olive oil, stirring, and a few tablespoons of rendered fat. Season with salt and pepper. Reduce heat to warm.
6. Carve roast. Remove bones by slicing down their sides: reserve for later use or serve in a bowl with meal. Carve an inch-thick slice per person. Place on plate with whipped potatoes and sauce on the side.