Friday, December 23, 2011

Prime rib recipe for your holiday dinner party

Neelys' Prime Rib with Ruby Port Sauce
4 cloves garlic, smashed and peeled
2 tablespoons kosher salt
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons olive oil
2 teaspoons crushed red-pepper flakes
One 8-pound bone-in-prime rib roast (3 or 4 ribs)

Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper and crushed red pepper.

Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)

Preheat your oven to 450 degrees Fahrenheit. Adjust a rack to the middle of the oven.

Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.

Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving. Serve with Ruby Port Sauce.

Ruby Port Sauce

3 tablespoons butter, divided
2 shallots, finely chopped
2 cloves garlic, minced
1 and one-fourth cups ruby port
4 cups beef stock, homemade or low-sodium
Kosher salt and freshly ground black pepper

Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and saute until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of broth-like sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.

Source: "The Neelys' Celebration Cookbook: Down Home Meals for Every Occasion"

Friday, December 16, 2011