MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prime Rib Roast
Categories: Five, Beef
Yield: 11 servings

10 lb (3 to 4 rib) roast of beef
2 tb Unsalted butter
1/4 c All-purpose flour
2 tb (ea) kosher salt & ground
- black pepper

Remove the roast from the refrigerator 2 or 3 hours
before cooking.

Set oven @ 450┬░F/232┬░C.

Rub butter on the cut ends of the roast.

Combine flour, salt and pepper together in a small bowl,
and then massage the mixture all over the meat.

Set the roast, rib side down, in a shallow roasting pan
(the ribs act as a natural rack), and place in the oven.
Roast for approximately 20 to 30 minutes, or until the
roast is nicely darkened. Reduce oven to 350 and
continue to roast, basting every 15 or 20 minutes, until
the roast reaches an internal temperature of 125 degrees
(for medium-rare) on an instant-read thermometer. Remove
the roast to a cutting board and let rest for 20 minutes
before carving into either huge slabs or off the bone
entirely and then thin slices.

By Sam Sifton

Yield: Serves 10 to 12

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "It's never "just a game" when you're winning." -- George Carlin
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prime Rib w/Cabernet & Dried Cherry Sauce
Categories: Beef, Vegetables, Fruits, Wine, Herbs
Yield: 8 Servings

4 Sprigs fresh rosemary;
- chopped
4 cl Garlic; chopped
2 tb Olive oil
6 lb Standing rib roast(5-6 ribs)
Salt & ground black pepper
3 lg Carrots; scraped, chopped
3 Ribs celery; chopped
2 sm Onions; peeled, chopped
2 c Beef broth
2 c Cabernet Sauvignon wine (or
- Zinfandel/Primitivo)
4 oz Dried cherries
2 2/3 tb Unsalted butter
2 tb A-P flour; as needed

Set oven @ 325°F/165°C.

Mix rosemary, garlic, and olive oil in a bowl. Rub roast
with mixture and season liberally with salt and black
pepper.

Heat an 11" or 12" cast-iron skillet over medium-high
heat until skillet is very hot. Brown standing rib roast
on all sides in the hot skillet, 3 to 5 minutes per
side. Remove meat from skillet. Cook and stir carrots,
celery, and onions in the hot skillet until slightly
browned; stir beef broth into vegetables. Place roast on
top of vegetables in skillet.

Roast meat in the oven about 2 1/2 hours.

Transfer roast from skillet to a serving platter,
retaining pan drippings and vegetables; let rest at
least 30 minutes before slicing.

About 15 minutes before serving, combine red wine with
dried cherries in a saucepan over medium heat; bring to
a boil and reduce heat to low. Simmer until cherries
have absorbed all the wine, about 10 minutes, stirring
occasionally; remove from heat.

Melt butter in a separate saucepan over medium heat and
whisk flour into hot butter to make a paste. (roux -
UDD) Strain reserved pan juices into cherries using a
fine mesh strainer. Bring cherry sauce with pan juices
to a boil. Stir flour paste into sauce, reduce heat to
low, and simmer until thickened, about 5 minutes. Season
sauce with salt and black pepper.

Serve sauce with roast.

NOTES: This is from my sole go at a Standing Rib
roast. I used a Zinfandel (noted in ingredients list)
instead of running out to find a Cab-Sav. It went well
for the special occasion I was sort-of catering. If I
have occasion to do it again I won't change much if
anything .... assuming I have fresh rosemary handy.
~- UDD

Recipe By James J. James III (Jim Cubed)

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Age 60 might be the new 40, but 9:00 pm is the new midnight.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)