The Best Prime Rib Ever!

5 Bone 40 Day Dry Aged Prime Rib!

The Torching of the Prime Rib, Click below to watch the Video.

McCalls Yule Log

Fabulous Wines

Leftover Beef Stroganoff became Roast Beef Hash!

Roast Beef Hash

Appetizers with Truffle Honey

Cheese from Scott and Tom

Brown Butter Hazelnut Cake from Proof

Leftover Prime Rib became Beef Stroganoff

I wanted Prime Rib, and Cathy found an outrageous recipe in Thomas Keller’s Ad Hoc at Home Cookbook for Blow Torch Prime Rib. It requires you to use a blow torch to sear the meat before you place it in the oven. You aren’t supposed to brown the meat just seal in the juices. I had to go to our local hardware store to buy a blow torch. As you can see from the short movie clip, it really works. I was afraid I would burn down the house, but it was safe to use.

Robert isn’t supposed to eat meat or drink wine, but he fell off the wagon for this superlative meat-a-thon. This was also one of Bea’s first trips out since her hip surgery. Tom and Scott also joined us.

We purchased 40 day old dry aged prime rib from McCall’s Meat and Fish. It was a huge 10-1/2 pound 5 bone prime-rib. It was enormous, tender, delicious and expensive! It was worth it.

Robert and Darryl brought Homemade Guacamole and Chips to start us off. We then had Butternut Squash And Tomato Soup. This is a wonderful thick Moroccan soup. You can find the recipe in our blog of: October 26, 2011. Click the date to get the recipe.

We then had the Prime Rib - it was succulent and delicious! With the Prime Rib we served Garlic –Mashed Potatoes. This recipe from the Balthazar Cookbook, is the best. You can find the recipe on our blog of: November 12, 2012. Click the date to get the recipe.

Bea brought excellent wine and we provided wines to go with the dinner. For dessert we had a Yule Log from McCalls. And Tom and Scott brought a Pear Tart. It was an amazing dinner.

We had served 7 people from the Prime Rib and we sent Bea home with leftovers.

I then had 2 Prime Rib Sandwiches made from the leftovers. They were delicious.

We then made Beef Stroganoff and 5 people over for the Beef Stroganoff. We used the recipe from Julia Childs to make it. You can get the recipe for the Beef Stroganoff from our blog entry of September 3, 2013. Click the date to get the recipe.

We now had leftover Beef Stroganoff, Cathy realized with the meat, mushrooms and Cream, it could for the bases for Roast Beef Hash! So the Prime rib leftovers morphed again into Roast Beef Hash.

Once again we used a Julia Child recipe, this time for Corned Beef hash, substituting the Beef Stroganoff. Superb! You can get the recipe on our blog of: September 29, 2006. Click the date to get the recipe.

The Prime Rib provided us with many great meals!

Blowtorch Prime Rib Roast

Ad Hoc at Home

Thomas Keller

One 2-bone center-cut rib roast (about 4-1/2 pounds), trimmed of excess fat

Kosher salt

Coarsely ground black pepper

Gray salt or coarse sea salt

Horseradish Cream (recipe follows)

I cook rib roast in a very low oven to ensure that it is a rosy medium-rare from the very center almost to its outer edges. But we like the dark caramelized surface, for flavor and for visual appeal, which is typically achieved through roasting at high heat. We discovered that if you start by giving meat a quick heating using a blowtorch, though it won't look particularly brown after the toasting, it will develop a beautifully browned surface even in that very low oven.

Propane torches are inexpensive and easy to use. Available at most hardware stores, they usually cost less than $20; replacement cylinders are usually less than $5. Avoid the smaller butane-fired torches sold at gourmet shops; propane torches are more effective. You can use a torch for caramelizing sugar on creme brulee, browning meringue, and, as we do, giving a crust to your roast beef. Be sure to store your torch in a safe place.

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1-1/2 hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about V2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.

horseradish cream

1/2 cup very cold heavy cream

2 tablespoons sherry vinegar

About 1/4 cup drained prepared horseradish

½ teaspoon fleur de sel, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

This is a basic, and very easy, horseradish sauce—prepared horseradish and cream, seasoned with salt and pepper and a little bit of sherry vinegar. It goes especially well with grilled or roasted beef, like this prime rib roast, and the Peppercorn-Crusted Beef Tenderloin

Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week, makes about 1 cup.

Note

When you season food with salt (or other seasonings, for that matter), whether the food is raw or cooked, always season from high above the food to ensure an even distribution. By contrast, when you hold your hand right over the food as you sprinkle the salt, the seasoning winds up concentrated in a smaller area.