From Eveningsnews.com
Secrets to Serving Prime Rib for the Holidays
By
Dec 9, 2007, 22:28
(ARA) – For all the fuss made over the stress, commercialism and frenzy of the holiday season, Americans might not give themselves enough credit for one overlooked fact. “It takes a good sense of humor to get through two months of turkey … and leftovers, leftovers, leftovers,” says Chef Anthony Sobiech.
The solution to the turkey doldrums, however, is actually very simple, he adds. Spice up your holiday meals by substituting another favorite main dish – like beef – for Christmas or New Year’s dinner. On average, Americans eat more than 67 pounds of beef in a year, according to the Department of Agriculture’s Economic Research Service.
Prime rib is a favorite cut that lends itself particularly well to holiday entertaining, says Sobiech, who is the corporate executive chef of Montana Legend, a purveyor of gourmet dry-aged Angus beef that sells directly to consumers and leading restaurants across the country. “When it comes to holiday meals, prime rib can be a winner every time; it’s luxurious, delicious and definitely says ‘special occasion’ the way a holiday meal should,” he says.
Chef Sobiech offers some tips for making prime rib the star of your holiday table:
How to Choose the Right Rib
* Three basic USDA grades of beef can be found in your grocer’s refrigerated case: prime, choice and select. Prime will, of course, be the best with lots of the marbling that makes beef tender and juicy. Choice will be nearly as good and probably less costly.
* Steer clear of meat that has not been aged. Instead, look for beef that has been dry aged – stored in a sterile, open-air environment at temperatures between 34 and 38 degrees Fahrenheit. Dry aging tenderizes the meat and enhances the beef flavor. Montana Legend offers prime rib that has been dry aged for 28 days.
* The best cuts rarely end up in the supermarket. Look for a specialty gourmet store or online purveyors who will ship directly to your door, like Montana Legend. Starting out with a better cut of meat can help ensure better results.
Tips for Preparing the Perfect Prime Rib
* Remove the meat from the refrigerator and let it stand at room temperature for at least two hours before preparing to roast it.
* Don’t trim off the fat. The fat melts during the roasting process and will baste the meat. If you prefer less fat, trim it off after cooking.
* Season the roast generously. Sobiech favors a rub of vegetable or olive oil followed by coarse kosher salt and freshly cracked black pepper.
* Sear the roast before putting it in the oven. Using a heavy roasting pan or sauté pan, add a small amount of oil and heat on medium high until the oil just starts to smoke. Thoroughly sear the roast on all sides (including the ends) until the meat takes on a dark caramel brown color, about four minutes per side. Do not brown the side where the ribs were attached.
* Place a wire rack, or large pieces of celery, onions and carrots on the bottom of the roast pan. Do not place the meat directly on the roasting pan.
* Cook the prime rib at 250 degrees for about 20 minutes per pound, then check the temperature. It will likely take longer to cook, but start with this time and then check every 15 minutes after that to ensure you don’t overcook the roast. Use an instant read or other meat thermometer, placed in the thickest part of the roast, to ensure doneness. Remove the roast when the thermometer reads 122 degrees for medium rare to medium or 130 degrees for medium to medium well.
* Remove the cooked roast from the oven, cover it loosely with aluminum foil and let it stand for at least 30 minutes and up to an hour. This ensures the juices remain in the roast and are not lost once it’s sliced.
“To accommodate doneness preferences, remember that the ends of the roast will be more done than the center, so serve those parts to guests who prefer their meat a bit more done,” says Sobiech. “Save the center for those who love medium rare.”
Here’s a recipe for a side dish that will perfectly complement your prime rib holiday meal:
Wilted Spinach with Pancetta and Garlic
Yield: 10 servings
Ingredients:
3 ounces sliced Pancetta (about three slices)
1 ounce olive oil
1 ounce onion, finely diced
2 cloves garlic, minced
3 pounds leaf spinach, stems removed
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
1 tablespoon grated Parmesan cheese
Directions:
In a large saute pan, saute the pancetta in the olive oil until brown and just crispy. Add the onion and garlic and sweat. Add the spinach and saute until just wilted.
Season with salt, pepper and Parmesan cheese and serve immediately.
Glazed Carrots
Yield: 10 servings
Ingredients:
3 ounces butter
2 pounds carrots, cut oblique, batonnet, or sliced
1 tablespoon sugar
1 tablespoon brown sugar
12 ounces chicken stock
salt to taste
white pepper to taste
Directions:
In a medium saute pan, melt the butter and add the carrots. Sweat the carrots; they will turn a bright orange. Add the sugar, brown sugar, salt, pepper and stock and bring to a simmer. Cover and cook until the carrots are almost done, about 10 minutes. Remove the cover and allow the liquids to reduce to a glaze
Note: If the carrots are done before the glaze reduces, remove the carrots, reduce the liquid and then add the carrots back
To learn more about gourmet dry-aged beef, visit www.montanalegend.com.
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