Slow-Roasted Prime Rib of Beef Recipe
Heirloom Tomatoes, Baked
Potato and Natural Jus
The term heirloom refers to produce that is grown from original seeds
that have not been altered or affected by modern agriculture or man-made
hybrids. Heirloom tomatoes have been naturally pollinated and are
usually raised in an organic environment. These tomatoes are
harvested ripe with firm plump flesh and are full of flavor.
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Roast
7 pound rib roast
2 cloves garlic
6 black peppercorns
1 bay leaf
1 small bunch fresh thyme
1/2 cup dry red wine
Tomatoes
3 red vine-ripened tomatoes
3 yellow vine ripened tomatoes
3 green vine ripened tomatoes
2 tablespoons garlic, chopped
1 tablespoon fresh thyme, chopped
3 tablespoons olive oil
salt and pepper
Potatoes
6 large Idaho baking potatoes
1 tablespoon vegetable oil
salt
sour cream
chopped chives
bacon, chopped |
Preheat the oven into 450 degrees F. Trim the roast and tie it
tightly with butcher's string. Rub with the garlic cloves. heavily
season the roast with a course salt and peeper and place on a rack in a
roasting pan. Place the roast in the oven for 20 minutes, then reduce
the temperature to 250 F. and continue to roast. After a total of 1-1/2
hours, add the garlic cloves, peppercorns, bay leaf, fresh thyme and red
wine t the juices in the bottom of the roasting pan. The roast is ready
when the internal temperature has reached 130 F. (for rare). This will
take approximately 3 hours total. Cook longer for well-done meat, but do
not cook over 155 F. or the meat will begin to toughen. If the liquid in
the roasting pan becomes dry during cooking, add water to it a little at
a time. Remove the roast from the oven and allow to stand in a warm
place for at least 15 minutes before slicing and serving. While
the roast is resting, remove all of the liquid from the bottom of the
roasting pan and strain it into a saucepan. Reduce the sauce while
taking some of the fat off of the top with a small lade. Adjust the
seasoning before serving.
Preheat broiler, cut the tomatoes in half and rub generously with the
garlic, herbs, oil, salt and pepper. Place them on a tray and
broil for approximately 4 minutes on each side. Turn off the
broiler and allow them to sit in the hot oven until heated thoroughly
and slightly tender.
Preheat the oven to 435F. Wash and dry the potatoes. Rub with a
thin layer of oil and season generously with salt. Do not poke holes in
the potatoes or wrap them with aluminum foil. Place them on a baking
tray and bake until the skin is golden and crisp and the inside is light
and fluffy. This will take 50 minutes to over an hour depending on the
size of the potato.
Serve the sliced roast with a potato topped with sour cream, chives
and chopped bacon, three broiled tomato halves, jus and horseradish
cream if so desired.
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