Author: Robert Andrews

Soft boiled egg

Whites gel at 180° Yolks start setting at 160°
Use a steamer instead of pot of boiling water
Temperature is a constant 212° covered
Use large eggs straight from the fridge: about 45°
This way the yoke will stay cooler during the cooking process
Cover and cook for exactly 6 1/2 minutes
Remove and plunge into a bowl of cool water for about 30 seconds
Put into an egg cup and top with salt and pepper
Buy Roslee Egg Topper

Robert@RobertAndrews.NET

Several Burger Recipes

ITALIAN BURGER
Red wine vinegar, evoo, diced shallots, salt and pepper to baste during cooking
Lean burger on high heat
Top with provolone cheese
Top with salami and mortadella
Top with lettuce, tomato, pickle
Top with diced sweet hot peppers

AMERICAN BURGER
100% ground chuck . 85/15%
Make fat donut patty with a hole in the middle to prevent puffing up in the center
Salt and pepper lightly
Sear over high heat .
Press down to sear more 3.5 minutes each side
Top with American cheese, bacon, BBQ and more bacon
Grilled onions, peppers.
Mushrooms

DELI BURGER
Two Thin patties
Fry quickly over high heat
Mayo, mustard, paprika on a toasted bun
Lettuce, patty, onion, cheese

MEXICAN BURGER
Patty, tomato, pickle
Chorizo, ground chuck
Stuffed with queso fresco
Top with guac
Italian sliced beef

COMFORT BURGER
Bacon, burger, pepper jack, cheddar
Mac cheese burger topping
Sauté Butter and chopped onions
Add flour
Brown, then add milk
American, cheddar, jack
Toss in cooked macaroni pasta
Mix in Franks cayenne pepper sauce
Add parmesan and pecorino/romano
Season with salt and pepper
Top your burger with this!

SPECIAL BURGER
Cook your burger
Ketchup, dill chips,
Swiss cheese
Top with cooked pastrami
Caramelized onions
Brown mustard
Wrap in a burger diaper
Special meat blend: 81/19 and 73/27 Resulting in 77/23
Add pepper, salt, bread crumbs . Bread crumbs absorb the fats
Chipotle/guacamole

TEXAS RED BURGER
Chili verde, Chipotle, green chilis, jack cheese, guacamole
Blue cheese and jalapeño
Mix venison and ground chuck
Pepper jack and bacon with onion strings

KITTY’S HUSBAND’S BURGER
Grilled onion and mush
Top with havarti

Scratch Chicken Soup

  • Use an entire chicken to make stock
    • Chicken Soup Leg, breast pieces, thigh pieces, wing
    • Cover with cold water and put on heat
    • Add celery, onion, carrot, garlic, bay leaves, black peppercorns
    • Bring to a boil
    • Reduce to simmer, and skim off fat
    • Cook 1 hour – remove chicken breasts
    • Cover and cook 2-3 more hours 
    • Strain in colander, removing large solids,
      • then strain in strainer lined with cheesecloth, removing small solids
  • Set aside meat to cool
  • Add bouquet garnis with thyme sprigs
  • Cook 30 minutes
  • Add FRESH cut vegetables (celery, onion, carrot, garlic, chives)
  • Cook 30 minutes
  • Shred meat and return to pot
  • Add 1 tsp soy sauce
  • Add vermicelli noodles
    • OPTIONAL:  Small amount of Bisquick made into balls for dumplings
  • Stir in two beaten eggs
  • Top with parsley

Veggie Soup

Chop up onion, tomato, carrot, peeled parsnip, potato … Whatever
Put on baking sheet
Toss with EVOO and salt
Top entire head if garlic, drizzle with oil and wrap in foil . Place on baking sheet too
Bake all for 45 minutes at 350°
CAREFULLY squeeze out garlic
Put all in blender
Add some broth and a bit of cream or milk
Pulse about 15 seconds . More if you like creamy rather than chunky
Top with shredded parm
Robert@RobertAndrews.NET

French Onion Soup – COLLECTION

Ref Timeline – Misc process

  • 11:00
    • Slice onion
    • 2 TBL butter 1 TBL oil
    • Toss – High heat 20 min
    • ½ tsp sugar
    • Simmer 60 minutes
  • 12:30
    • Meanwhile make garlic float
    • 2 tsp corn starch to premade soup
    • Add soup to pan
    • Turn on Broiler
    • Simmer 10-15 minuets
  • 12:45
    • Divide soup and onions
    • Float bread
    • Sprinkle with cheese
    • Broil till browned

Traditional French Onion Soup

INGREDIENTS

  • 2 TBL unsalted butter
  • 2 large (3 medium) sweet onions, sliced
  • 1 cloves garlic, minced
  • 3 TBL dry white wine
  • 3 cups beef stock
  • 2 TBL cornstarch
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 (1/2 inch-thick) French baguette slices
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyère cheese

STEP BY STEP

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.  If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
  3. Stir in whole clove of garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  7. Discard thyme sprigs and bay leaves.
  8. Stir in white wine vinegar; season with salt and pepper, to taste.
  9. Place baguette slices in toaster oven and run through a toast cycle.  Flip and run through one more time if not browned.
  10. Alternately, use an oven at 350º for 4-6 minutes.
  11. Set bread aside.
  12. Divide soup into ramekins.
  13. Place onto a baking sheet.
  14. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  15. Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
  16.  Serve immediately.

Grandpa’s French Onion Soup

INGREDIENTS

  • 2-3 pieces of bacon
  • 4 large Vidalia onions (sliced) (or 6 smaller)
  • 1 tsp sugar
  • 1/2 + 1/2 + 1/2 tsp salt
  • 1 CU white wine or 1/2 C sherry
  • 1 CU beef conumé
  • 1 C chicken broth
  • 1/2 C apple cider
  • 2 TBL Olive Oil
  • 1 tsp Worchestershire
  • 1 tsp soy sauce
  • 2 TBL Butter
  • 1 TBL corn starch
  • Flavored salad croutons
  • 1/2 C grated Gruyere cheese
  • 1/2 C grated Parmesan
  • 1/2 C grated fontina or mozzarella

STEP BY STEP

  1. Cook bacon and set aside.  Pour out most (but not all) of the grease.
  2. Add butter to sauce pan and reheat.
  3. Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
  4. Saute 1/2 hour over low heat till they heavily caramelize and brown.
  5. Add 1/2 tsp sugar and stir in.
  6. Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally.  If it starts to burn, add just 1 TBL of stock, but not too much.
  7. Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette.  Butter heavily and sprinkle with garlic, then toast in oven until browned.  (See Step 17 below)  Set aside.
  8. After an hour, mix corn starch with wine.
  9. Increase heat to medium and stir in corn starch mixture
  10. Mix in a splash or three of cognac or sherry, Worcestershire, and soy
  11. Cook for three more minutes
  12. Add cold broth and cook for 10 minutes
  13. Using slotted spoon, divide onions into two soup tureens
  14. Break apart bacon and divide between tureens.
  15. Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
  16. Top and cover with a “form fit” disk of French bread – toasted
  17. Top with grated gruyere and parm mix.
  18. Sprinkle lightly with mozzarella
  19. Broil until cheese barely starts to blacken – about a minute
  20. Serve hot.
  21. Garnish with basil leaf.

Caramelized French Onion Soup

  • 1 LB red onion
  • 1/3 CU butter
  • 1 TBL quatre epices
  • 2 tsp flour
  • 6 CU chicken stock
  • 1 baguette (or similar)
  • 6 oz grated Gruyere
  • 2 TBL crushed Shitake mushrooms
  • 2 tbs Madera or sherry or balsamic vinegar

quatre epices –
– 1 TBL pepper
– 2 tsp each of nutmeg and powdered ginger
– 1/2 tsp each of cinnamon and ground cloves

STEP BY STEP

1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve

Melted French Onion Soup

  1. Slice 3 yellow onions very thin
  2. Add 3 TBL EVOO
  3. Add 1 tsp granulated sugar
  4. Sauté slowly over low heat for about 40 minutes
  5. Add 2 tbl butter, salt, pepper
  6. Cook 10 more minutes
  7. Add 1 TBL AP flour
  8. Add cooking sherry . 3 tbl
  9. Add beef broth . 3 cups
  10. 2 tsp thyme leaves and 1 tsp salt
  11. Cover and simmer about 30 minutes – while doing the bread
  12. Roast cubes of bread 10 minutes or 3/4 inch thick slices
  13. Ladle finished soup into oven-safe tureens
  14. Top with croutons or baguette
  15. Top with grated mixture of Swiss, Gruyere and Fontina cheese
  16. Preheat oven to 350 degrees
  17. Switch to broil, then broil till browned – Watch it closely and don’t let it burn
  18. Serve hot with French bread or a baguette

Alton’s French Onion Soup

Alton’s French Onion Soup

Slow Cooker French Onion Soup

– www.CooksCountry.com

  1. Halve three onions pole to pole, and cut into small pieces
    – NOT strips – NOT rainbow slices
  2. 2 TBL butter into slow cooker
  3. Add 1 TBL brown sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme
  4. Add 3 TBL AP Flour
  5. Add 1/2 C dry sherry
  6. Add 2 TBL soy sauce
  7. Add 1 TBL apple butter
  8. Toss all, then add to slow cooker
  9. Add two beef bones into onions
  10. WAIT: Liquid is added at the end
  11. Cook 10-12 hours
  12. Toast the bread on its own and top with Gruyere cheese
    Broil until bubbly
  13. Fish out beef bones
    Add 1 C hot chicken broth plus 1 C hot beef broth
  14. Bowl and float toasts

 

Salisbury Steak

Sauté:
3 cloves slivered or minced garlic
Two stems chives or green onions
Large handful of chopped parsley
Minced onion
Chopped mushrooms

Chill

Mix in:
1 lb 80/20 ground chuck
Five saltine crumbs
One egg
One table Worchestershire sauce
Salt and black pepper to taste

Press into patties
Cool in fridge 30 minutes
Bake at 425° about 15 minutes
Or in hot pan 4 minutes per side

Gravy:
Heat 1 tablespoon EVOO and 1 tablespoon butter over low heat in sauté pan
Add one Bay leaf
1 red bell pepper
Minced onions
Season to taste with salt and pepper
Cook till translucent
Add a bit of sage and flour
When browned add 2 C broth and a dash or two of Worchestershire

Shredded Mexican beef

This recipe comes straight from Ninos Mexican restaurant in Sun City, Arizona.

ADD OTHER RECIPES. 

In summary, you are going to boil the beef in a pot of seasoned water. Once it has cooked, he will shred it and combining it with the appropriate seasonings. Pay attention…

In a large pot, add one bottle of Tecate or Corona beer.
1/2 C cider veinegar
Cut sides off four poblano peppers. No seeds.
One entire hand of garlic cut in half, then smashed.
Four bay leaves
Two teaspoons each: salt, oregano, tomato paste, cumin
One teaspoon each: ground cloves, cinnamon, black pepper
Place thick slices of onion to elevate the meat. So ir can brown
Cut 3-5 pound beef bottom round or chuck into large chunks
Cover and bake three hours at 300°
.
Pull beef out and let rest
Strain remaining mixture in pot retaining liquid
Add to blender, blend, then let rest one hour
Skim off layer of fat
Add sauce back to pot
Shred meat and put back into pot
Serve with thin cabbage, green chilis, onion slivers

Dark chocolate taste test

Dark chocolate must have at least 35% chocolate.
Terms semi sweet and bitter Sweet are not regulated.
ATK recommends 60% chocolate
70% chocolate starts to get a little bit like a dry brownie they say.
Going low-fat, high solid, will give you a better creamier chocolate

Winner was Ghiradelli 60% cacao

Callabeau Belgian was the runner up

Baker’s bittersweet was the third place winner

Least favorite was Nestle semi-sweet baking chocolate

What was not evaluated was our favorite: Dove 70% dark chocolate. I think that we will have to do a taste test have our own in the near future.

Canned Brans… Or scratch?

According to America’s Test Kitchen dried beans made from scratch gave inconsistent results. Here is their evaluation of canned beans, which they actually rated as superior to scratch beans.

The older beans get, the more they lose moisture content. Below 10% gives a bad tasting tough bean.

Canned beans are processed at the peak of their ripeness, and very scientifically processed to assure a good tasting bean.

The best according to there evaluation was Goya Cannellini Alubias Premium beans

What was evaluated here though was kidney beans. Bottom line: evaluate things yourself and make your own decision.

Tennessee spicy chicken

Wings, drumsticks, or chicken breast

Day before

Mix together garlic powder, cayenne pepper, paprika, cumin, salt, pepper

Mix a couple of tablespoons with AP flour

Mix some melted butter and Tobasco with remaining spice mixture. This is a brushed onto chicken after frying

Cover chicken with buttermilk overnight

On THE DAY OF…

Set oil to exactly 370°
Coat with flour mixture
Drop into hot oil
Let temp return to 370° between wings
Cook about 4-8 minutes . Rotate occasionally
Set onto newspaper to drain
Brush with sauce
Serve with sliced pickles

Snacks . Thumbnails

Cook diced onion, garlic, ground beef
Render one slice diced bacon
Tomato skin dices . Use meat elsewhere
Mustard, catsup, Tobasco, red wine

Russet potato
Mandoline thin slices
Soak in water with salt and vinegar
Dry off
Fry in hot oil . Wok base

Garlic
Saute
Parsley
Black pepper
Drizzle over chips

Dip
Sour cream, salt, red wine vinegar, pickle juice, dill

Grandmothers Chinese chicken wings

Grandmothers Chinese chicken wings

Exact amounts…

1/3 C water
1/3 C Sake
4 TBL Brown sugar
1/3 C naturally brewed soy sauce
3 TBL Mirin . Sweetened rice wine
3 TBL Oyster sauce
1-3 Tien Tsin chili
1 stick cinnamon
2 cloves Star anise
1 branch Ginger . peeled and sliced
3 Green onions

Pre heat large sauté pan
Brown wings in sesame oil
Add all else
Boil then simmer uncovered to reduce
. 30 minutes
Stir to coat with remaining glaze
Sprinkle with sesame seeds and scallions

Robert@RobertAndrews.NET

Tamales – COLLECTION

For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032

Basic Tamales

Enough for 24 small tamales.

INGREDIENTS

  • 200 gm lard, bacon grease, chicken fat, etc
    – make up weight (if necessary) using butter and olive oil
  • 400 gm masa harina (corn meal flour) – Maseca is a popular brand
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1 TBL brown sugar
    For Cajun Flavor Tamales, add the next five ingredients
  • 2 TBL chili powder or cayenne pepper
  • 1/2 tsp black pepper
    – Use broth to thin as described below
  • Chicken broth (as needed) see notes in Step by Step
  • Corn husk leaves
  • Whatever filling you are planning to use – See below

tamaleSTEP BY STEP

  1. Pour boiling water over corn husk leaves
  2. Weigh down sheets using a heavy glass bowl
  3. Let soak 1 hour
  4. Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
  5. Drizzle in broth or reserved liquid to make a moist play dough consistency
  6. Let rest about 5 minutes
  7. Assemble with moist hands
  8. 1 husk . Pat dry – Smaller end toward you
  9. 2 TBL masa on husk . Flatten with fingers
    – Leave 1/3 unfilled hear the pointey end
    – Leave a small border on one side and a wide border on the other side
  10. Add 2 TBL meat filling
  11. Wrap masa around filling
  12. Roll and fold end to contain
  13. Tie with string or strip of husk
    – I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
  14. Line your basket with husks
  15. Lie tamales in the steamer
  16. Steam 2 hours – Check water level every 30 minutes
  17. Wrap in newspaper to keep hot
  18. Cool and freeze in plastic wrap to preserve
    When ready to serve….
  19. Thaw and steam for 30 minutes or microwave if time is short

PENNY TRICK

  • Add a penny to the bottom of your steamer water.
  • If the water evaporates, the penny starts to rattle

Prepare your filling ahead of time. 

Mix 4 oz shredded meat with 2 TBL green chilies, 2 TBL shredded cheese, 1 TBL minced garlic, 1/4 C minced onion, and a splash of broth

  • Green Chile Pork
  • Poached Chicken
  • Carnitas
  • Prime Rib
  • Green Chile and Cheese
  • Turkey
  • Pork and Pineapple
  • Green Corn Tamale

OTHER RECIPES

The Mexican Twist

Delta Hot Tamales

Chili and Cheese Tamales

Fillings for Tamales

Smoked Chicken

Green Chili Pork

Pork Shoulder

Poached Chicken

Carnitas – and More Carnitas

Sweet Potatoes

This is not for the filling though.  Mix sweet potatoes in with the masa, then fill the tamale with refried beans

  • Pineapple
  • Turkey
  • Veggie
  • Cheese and green chiles

Apple Bread Pudding

  • Cut brioche bread into nice thick pieces
  • Spread brioche on a baking sheet
  • Toast bread pieces . 350° for 15 min
  • In hot pan, mix Butter, Diced apples, Sugar, cinnamon, nutmeg
  • Start to caramelize
  • Optional:  Add Calvados apple brandy till it reduces
  • Combine Eggs, half and half, light brown sugar, white sugar, vanilla
  • Mix all together
  • Butter baking casserole dish
  • Toss then let soak for 30 minutes
  • Bake 350° about 50-55 minutes

Creamed Greens

Creamed Greens

One huge handful Tuscan kale . De-stemmed
One huge handful Swiss chard . De-stemmed
One huge handful collard greens . De-stemmed

Been very large skillet start to sauté with a bit of EVOO

In small pot to create a Béchamel sauce
2 tablespoons liquid fat:
– olive oil or butter or bacon drippings
2 tablespoons AP flour
Heat until it starts to turn golden

Note: not too long. The longer you cook a roux, the less thickening power it has.

Add WARMED 2 cup mixture stirring constantly
– 1/2 cup cream or half-and-half
– 1/2 cup low-fat buttermilk
– 1 cup one or 2% milk
. . Warm the mixture (before adding to the pan) in a microwave for about 45 seconds. This way, it will not shock your roux so much, and it will come back up to heat more quickly.

Continue to heat greens until wilted

Once wilted, pour into large steel pan to start cooling.
Add 1/4 cup shallots and three cloves minced garlic back into hot skillet

1/4 cup your choice of chopped nuts: chestnuts, walnuts, sunflower seeds, etc.

Little bit of nutmeg, and a sprinkling of red pepper

Add greens back to skillet, drizzle roux over top
Continue to cook and stir until incorporated
Put into serving bowl and sprinkle lightly with paprika for looks.

Robert@RobertAndrews.NET

Cranberry sauce ~~3

Chad McDonald from The Provence Restaurant located in The Westin Phoenix

2 cups cranberries in sauce pan
One cup good red merlot wine
1/2 cup honey
One or two pinches salt
One cup water

Bring to a boil
Reduce heat and simmer until the liquid starts to become syrupy . 45 minutes to an hour
At one hour, if necessary, add 1 teaspoon cornstarch mixed in 2 tablespoons of water
Heat for another five minutes until it thickens

It is ready for the plate at this time


1/4 cup simple syrup
One cup diced pears
2 cups fresh cranberries

Optional: pulse 2x in food processor

Sprinkle of salt
Sprinkle of alspice
Sprinkle of cinnamon

Heat until they start to split (about 5 minutes)
1 TBL lemon juice

Tips: Recipe Rehab

Recipe Rehab Chef tips and tricks / ideas

Lemonade with apples instead of sugar
Try with pith… Try with skin…

Other juice fruits: carrots, celery, beets, etc
. . . . . . . . . .

Try grilled cheese with Mozzarella
Tomato, basil, pesto
Panini grill . No butter
. . . . . . . . . .
Zucchini on Berliner mandolin
Use instead of pasta strings
. . . . . . . . . .
Apple sandwich
Apple, almond butter, granola
Red on top, green apple on bottom
. . . . . . . . . .
Omelet with mustard greens
Mozzarella cheese
. . . . . . . . . .
Guacamole toast with omelet
. . . . . . . . . .
Sear meat
Season first
Baste with butter
Toss on thyme, shallots, garlic, etc
Finish in over for 5-6 minutes
Let rest for 5 minutes for juices to distribute
. . . . . . . . . .

Healthy appetizers
1-Watermelon, feta and basil on toothpics
Garnish with balsamic reduction

2-Caprese Hors d’ouvre

Cherry tomato
Mozzerella cheese
Green or black olive
Spear onto toothpicks

… Substitute what you have:
Pepperoncini, cheddar, basil leaf, etc

3-pokie tuna with ginger and scallion
Lime juice, soy
Serve with won ton chips

4-goat cheese truffles
Press goat cheese around red seedless grapes
Roll across sprinking of paprika or chives or dried basil, parsley, tarragon, thyme, …
Nuts, pistachios, almonds, …
Toothpick and place in small cupcake papers
. . . . . . . . . .
Healthy vegetable chips
Slice thinly on mandolin
Layer onto a tray
Spray with oil and sprinkle with salt
Bake at 275° until they start to brown
Flip over and finish crisping
. . . . . . . . . .
Salad dressings
Carrot and miso vinaigrette
You can substitute peanut butter
Rice wine vinegar, garlic, sesame oil, pickled ginger
Emulsify Canola oil
Opt: mango instead of oil
Blend
. . . . . . . . . .
Healthy Snacks
Young Okra . Eat it raw
Dates
Figs
Belgian endives . Stuff with (eg) tuna fish salad
Edamame beans
Roasted sunflower seeds
Chia seeds
Cocoa nibs
Mini bananas
Greek yogurt with fruit puree . Base for dressing

Robert@RobertAndrews.NET

Robert’s Prime Rib

This is not a quick recipe, but it is a good one that is very easy.  Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.

INGREDIENTS

  • *  1 large piece Bone in Prime Rib Roast – Large End (see list below)
  • 3/4 C red wine
  • 2 C beef stock
  • 3 TBL butter
  • Lots of whole garlic cloves
  • Several sheets of cheesecloth
    • DRY RUB
  • 4 TBL (1/4 C) orange zest
  • 3 TBL Grandpa's Thunder Powder or Arghhh Powder, brown sugar
  • 2 TBL each  Softened butter,  salt, garlic powder, onion powder, granulated sugar
  • 1 TBL each  Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme

* See shopping notes at bottom of this page

STEP BY STEP

  1. Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person:   4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
    • Prime Rib is a.k.a. Rib Eye Roast or Rib Roast.  Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.•  If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
    +-+-+-+-+-+-+-+-+-+-+
    THREE DAYS BEFORE SERVING (APPROXIMATELY)
  2. Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
  3. The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
    +-+-+-+-+-+-+-+-+-+-+
    TWO DAYS BEFORE SERVING
  4. The next day, discard cheesecloth
  5. Cut ribs off, wrap and refrigerate – they will be used as the rack later
  6.  Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
  7. Prepare dry rub (see above)]
  8. Wipe down lightly with oil or butter.  Coat liberally with dry rub.  (SEE  ABOVE)  Feel free to use other seasoning mixes.
  9. Wrap in plastic and refrigerate for another 48 hours  (total 5 days in the fridge)
    READY TO COOK
  10. When ready to cook, let meat rest on counter for up to an hour.  Warm the meat a bit, or it will seize and you will loose juices.
  11. PREHEAT oven to 500º
  12. Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
  13. Tie meat back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
  14. Put in baking pan (ribs down) with wine and beef stock
  15. Insert temperature probe that can be monitored from outside of a closed oven
  16. Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc

WARNING:  I prepared this two years ago and it worked out perfectly.  This time, I followed it exactly and my Prime Rib reached 221º by 10:15.  That was over an hour before expected.  Monitor at least every 20 minutes.  Better lukewarm at serving time, than cooked well-done.

  1. Prepare au jus vegetables and set aside
  2. Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes  . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
  3. Let rest 30-60 minutes in a closed (heat off, but still hot) oven
    Watch internal temperature.
    120° equals rare;
    125° equals medium rare;
    130° equals medium;
    135° equals medium well – approaching sacrilege;
    140° DON’T DO IT… JUST DON’T DO IT.
  4. Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
  5. While it cools, make your au-jus
  6. Cut meat into 3/4 inch slices
  7. Top with au-jus and serve with a TBL of horseradish on the side
  8. Serve with Yorkshire Pudding or potatoes

HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper, lemon juice or zest to taste

AU JUS

  • Strain drippings from roasting pan into measuring cup and allow to cool.
  • In hot skillet, add one onion chopped fine and three cloves of garlic till softened.  Put onion into roasting pan.  Deglaze skillet with 1/4 C red wine and pour into roasting pan
  • Skim fat from drippings and pour back into roasting pan.
  • Heat on medium heat over two burners to deglaze.  If necessary, add 1/4 C red wine, but it should not be necessary.
  • Strain drippings/broth back into hot skillet – discard solids
  • Add 1 C beef broth mixed with 1 TBL corn starch
  • Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
  • Remove from heat and add 2 TBL butter.  Stir until melted
  • Add salt and pepper to taste
  • Strain into serving cup – discard solids

SHOPPING TIPS

These are some great cuts of meat, but they can be expensive.  Here are some options and the sale price that was available five days before Christmas:

  • $15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
  • $11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
  • $8 USDA Bone in Standing Rib Roast
  • $5 USDA Choice Beef Ribeye Roast
  • $5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
  • $5 USDA Rump Roast
  • $4 USDA Choice Boneless Beef NY Roast
  • $3 USDA Choice Beef Boneless Eye of the Round
  • $3 USDA Choice Beef Boneless London Broil
  • $3 USDA Choice Beef Boneless Cross Rib (X)
  • $3 USDA Choice Beef Boneless Top Round
  • $3 USDA Choice Beef Boneless Bottom Round
  • $3 USDA Choice Beef Boneless Sirloin Tip (X)

(X) means it is only a marginal choice for this recipe.  Better braised.

CLICK HERE TO EXAMINE DIFFERENT CUTS

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