Search results for: Prime rib

The day-after French Dip Sandwich is to your Christmas Prime Rib what the day-after Turkey Sandwich is to your Thanksgiving Bird. There are three essential elements and you have to get all three right. Prime Rib cooked medium rare Crusty bread, sweet or sour per preference, lightly buttered and grilled Beef broth (au jus) reduced…

Couldn’t be simpler — low & slow always wins. You need a prime rib roast, a meat thermometer (preferably a remote monitoring one so you don’t have to keep opening the oven & poking) and an oven. Put the oven to 200F or less. You can even do it at 150. The less temperature, the…

Just so you know, it takes about 6 hours to cook a 20 pound prime rib to an internal temperature of 130 degrees fahrenheit at dead center. That is: if you go Low & Slow. Let’s get into the benefits. Yep, that was dinner at dad & mom’s last night, along with two of my brothers and their families. Everyone is headed off in separate directions for Newtonmas, so we decided to all get together and do up a prime rib. In case you’re wondering: $150. Now, let me clue you into something I have found recently with respect to cooking roasts. Most commonly, I do tri-tips, and I do them on the grill. I like the meat medium rare, and it’s very difficult on the grill, too easy to overcook. That is, by the time the center is warm enough (125ish for a thin tri-tip), it’s brown/grey around the edges, often 1/2 to a full inch into the meat — and with a relatively thin tri-tip, that doesn’t leave a lot of tasty pink. So, I’ve begun doing them in the oven at 250 with amazing results. Tri-tips take under an hour, I rest them for 10 minutes, then…

This is dinner, two days in a row. Saturday at the parent’s-in-law in Vista, CA, I did a prime rib low & slow, along with a slow beef broth reduction containing fresh garlic, shallot, and jalapeno pepper, strained at the end. My sister-in-law prepared a nice salad with toasted sunflower seeds. I dressed it with EVOO and fresh lemon. Rounding out the meal was chopped cauliflower sautéed in coconut oil, which was a big hit. Returning home in San Jose yesterday at 1pm, I decided later in the afternoon to cook dinner for our friends who were some hours behind us in their own drive up I-5 from LA. I had a tri-tip in the freezer, so that made it an easy choice. Took the bike down to the local market for some cauliflower, a parsnip, garlic, shallot & jalapeno pepper. Again, a slow beef broth reduction with the shallot, garlic and pepper sautéed in leaf lard. Rounding it out was a cauliflower and parsnip purée. Simply boil ’em up in proportions you like, strain, and pop in the food processor with butter & cream to taste. Didn’t get a photo but I will next time. And, finally, tri-tip done…

Well, all good intensions in place, I ended up leaving my parents, Parker, AZ, and the Colorado river behind yesterday, beemering it 3 hours to Las Vegas where I have three timeshare properties (I rent out my Cabo properties if anyone’s interested in a 5-star vacation, here and here) and snagged a nice 1BR Suite…

Those who’ve been around for years recall some of the more elaborate stuff I used to do. I haven’t managed to get a lot up on Pinterest (a project that’s a few minutes here, a few there), but a good bit so far, including some fairly creative though simple stuff. Remember when KFC came out…

I guess I’ll just pop up another picture theme post rather like the last one. Last Wednesday we left the river house in Guerneville, CA for a ranch house on 5 acres in the hills a few miles east of Placerville, CA to spend the Christmas with my brother’s family and parents. Here’s the view…