Monday, June 4, 2012

The Main Entree - Prime Rib

Or, as you would say in 1962, Roast Prime Ribs of Western Beef.

The scene from your commanding table will add delight to these outstanding foods.  At night, under the stars, you can even imagine yourself on a voyage in space.

And I thought we'd be eating freeze dried ice cream, washed down with Tang!

There are so many recipes for Prime Rib.  Basically, it's a roast.  The crucial thing about cooking it is getting it to the correct temperature. This is what I did, you can cook yours any way you feel most comfortable.  

Prime Rib

4-5 lb rib roast
6-8 cloves garlic, crushed

Have the butcher cut the roast from the bones and tie it back on.  This lets you keep the flavor added by the bones and creates a natural rack for the meat to roast on, but makes it easier to carve.  Place roast fat side up in roasting pan two to three hours prior to cooking, to allow the meat to rise to room temperature.  Rub roast with garlic.

When ready to roast, place thermometer in center of roast, away from the bones.  I like to use a leave in thermometer, you lose less juice than with an instant read one.  Place roast in oven that has been preheated to 450 degrees.  Cook for 30 minutes, then lower temperature to 325.  I cooked this roast to 130, which is more done than I prefer, but I like my meat pretty rare.  If you like it rare, take it out at 125 degrees.  Remove from oven and allow to stand 20 minutes before carving.  The temperature will continue to rise.

While meat is resting, make the au jus by adding beef broth to the pan drippings.  Bring to a boil, scraping the pan to loosen the browned bits.  Skim off fat and ladle into bowl to serve with the meat.  You can add wine if you like,but I didn't, because there was no mention of wine on the Space Needle menu.

One of the menus I found mentioned artichoke bottoms with peas as a side dish.  I imagine the 1962 version used canned, but I used fresh artichokes and frozen peas.

Artichoke bottoms with Tender Green Peas

6 artichokes
lemon juice
2 cups frozen peas

Tear off leaves from artichokes and remove choke.  You will be left with a fraction of the former artichoke, but that's all you need.  Cook artichoke bottoms in water with a little lemon juice until tender.  Keep hot while you cook the peas. When ready to serve, place one artichoke bottom on each plate and top with a spoonful of peas.  Dot with butter.

Potato Gems

2 lbs potatoes (I used a mix of red, white and purple potatoes)
1/4 cup olive oil
2 T fresh rosemary, chopped
salt and pepper

Cut potatoes into similar sized pieces.  Toss with olive oil, rosemary, salt and pepper.  Bake at 350 degrees for an hour, stirring once or twice.

The wine with this course was 2008 Lobo Hills Cabernet Sauvignon.  

I loved this wine!  Very well balanced, but with enough tannins to deal with the beef.  I'd drink this wine any day.  

I hope you aren't too full.  We have two more courses to go!

No comments:

Post a Comment