Prime Rib Roast, Garlic Mash and Garlic Sauted Spinach With a Red Wine Sauce

I ordered 2 bones prime rib roast from a butcher  in a grocery store. Lucky me. With all the power outages, they were still handing out orders, but anything else needing cooling was off limits on Friday. One could watch the thermometer how temperature dropped.
I still had to go on Saturday and get the remaining items from my shopping list. (Note to self, don't procrastinate).
 
So this is going to be rather lengthy. The original recipe and the menu idea is coming from Recipetineats.
Of course I ended up changing a few things, as I had some other things in mind and some of the things I didn't have.
I actually did turned on my alarm clock for 7:30am to get the rib roast out of the fridge. This is not a time I want to be waken up when I am in vacation. Eventually I got up at 10am.
 
1. Step: make garlic butter
  • 8 oz of unsalted butter (=226g, I wanted to have more, so I can use it for the garlic mash and spinach and what ever is left over goes nicely with some home made bread
  • 3/4 tsp of tried thyme
  • 1 sprig of frozen rosemary (they are almost as dried, so when chopping, put your hand over it, otherwise the cut pieces jump all over)
  • I used the 5 biggest cloves of garlic from the picture
  • a little less then 1 tsp of salt
  • ground pepper, if you like a lot, use a lot, otherwise use a lot less
     
 
2022-12-25-01

 
2. Step 
pre-heat the oven to 460F 

3. Step
Cook some potatoes for the garlic mash. This time I decided, to just do salted water and add the cleaned unpeeled  potatoes and cook until done. When done drain the water and let them stand to cool down.
2022-12-25-02
When they are good for the touch, peel them and add them to a bow. Add some of the garlic butter and buttermilk. Mix well and add to the oven (if it is 250F) to keep warm.

4. Step
Load the cast iron pan
  • 2 onions, cleaned, cut in 1/2 and then cut into 1/3 
  • lots of garlic like about 10 big cloves
  • 2 sprigs of frozen rosemary
  • 1 tbsp of dried thyme
  • add 1/2 cup of water
5. Step (in this order)
  • put a small layer of the garlic butter at the bone side
  • salt and pepper the roast
  • add a little less then 2/3 of the garlic butter and all sides of the roast
  • put it into the oven
2022-12-25-03

This goes into the oven for 20 minutes Put a timer on it, and take it out after 20 minutes. The crust looks almost perfect. The recipe calls for me butter to be applied. Let's be honest the the surface of the meat is hot by now adding more butter to all sides, is not working. I just added some of the top and called it a day.
Turn down the temperature to 250F.
Now the timer goes to 30 minutes. And then I basted it again with the liquid from the pan. I added a meat thermometer that I can leave in. In another 30 minutes I checked and basted it again. At this point I increased the temperature to 275F, put the timer to 25minutes. When I checked then, the internal temperature was at 122F (perfect) . I removed it from the stove, covered it with heavy duty aluminum foil. Let it sit for 20-30 minutes.
I like my meat medium rare. If you want other temperatures, please follow the original recipe.
In the last 30 minutes, make some beef broth or cook water and add them beef broth bullion. I used 3 cups of water and 1 tsp of better then beef boullion.
 
6. Step
In a frying pan add some more of the garlic butter and melt it, add the spinach. Spinach really needs only 2-3 minutes to be cooked. Turn off the heat.
 
7.Step
To make the red wine sauce. The cast iron pan will be most likely not be large enough. Put all the drippings into a larger pot, add the broth and a better red wine. Bring to a boil and reduce for about 10 minutes. (Now if there is hardly any fluid to begin with, don't don't burn it.
Thick it  with either some  corn starch (or Mondamin)
 
8. Step
Enjoy
- Mahlzeit-
2022-12-25-04


 

Comments

Post a Comment

Popular posts from this blog

Letscho

Image
Growing up we ate a lot of letscho. I have not seen this here in any shop. So I have to invent my own. We need 3 bell peppers (different colors if you have) 10 tomatoes 1 medium glas of fire roasted peppers with liquid, chopped 1 medium sweet onion, coarsely chopped 1 medium white onion, coarseley chopped 1 small can of tomato paste 1 cup tomato juice 1 Hungarian pepper 1 Poblano pepper 4 cups of water 3 tsp of Knorr tomato bullion 1tsp of smoked paprika 1 tsp of brown sugar 1 tsp of sweet red paprika 1 tbsp of olive oil Blanch the tomatoes and peel them. Cut them into large chunks. Roast the Poblano pepper and the Hungarian Pepper over an open flame and then let it cool down. Remove the burned skin and the seeds and cut them into bite size pieces. Clean and the peppers  and cut them into bite size pieces. In a large pot, add the olive oil and the onions and let them get a little soft. Add the bell peppers and cook for 5 minutes, stir often. Then add everything els
Read more

No Knead Easy Bread

Image
I didn't have a chance to go shopping after work yesterday. I need an easy bread, that works around my work schedule. This one does the trick. The recipe is from the internet, but I cut all in half. 225g bread flour, (all purpose will work as well) 3/4 cup of warm water 1 tsp of rapid dry yeast 1 tsp of kosher salt In a bowl mix the salt, dry yest and flour. Add the water and mix it with a fork or a wooden spoon until there are no flour pockets left. The dough will still be sticky. Cover the bowl air tight. I use cling wrap for this.  All this takes about 5 minutes. Set aside in a warm spot. My warmest spot is my computer room. The warmest spot in the computer room is on a running laptop. The work day can start. About 2.5h later I pre-heat the stove  to 450F with a Dutch Oven including the cover inside. After another 30 minutes it is lunch time. The dough has doubled. I just got myself a silicon baking matt. This makes a lot of things easier and I don't need to mess up the coun
Read more

Potatoes with Butter and Quark

Image
 This is a very fast and easy to make recipe, if you discount the waiting time. Quark (home made) 1 cup buttermilk 1 cup milk I prefer to use 2% milk Mix the milk and a butter milk in a bowl and cover. Let it stand at room temperature for 24h.  Cover a strainer with cheese cloth and strain the mixture over night in a fridge. This gives about 1 cup of quark. Add some milk back if it is to stringy. Quark is very versatile, it can be made sweet by adding fruits and jams or savory. I like the savory version better. So finely chop some onion to get a generous table spoon of chopped onions and add some chopped chives. A little bit of milk, salt and pepper, stir to the consistency one likes.. Set for another 4h in the fridge so the flavors can mingle. With the onions  and spices added it can stand in the fridge for 1 day. Without anything added several days. At lunch or dinner time, cook some potatoes. Serve  both together with a slice of butter and a side salad. -Mahlzeit-
Read more