Daily Independent (Ashland, KY)

Lifestyles

April 28, 2014

Lee Ward: Surf and turf: delicious, pricey prime rib and garlicky Shrimp Scampi: 4/29/14

ASHLAND — Making a prime rib roast might sound intimidating, but it’s really very simple. Sometimes, it’s the paying for the roast that’s difficult.

Prime rib refers to the king of beef cuts, the standing rib roast, “standing” because to cook it, you position the roast on its rib bones in the roasting pan, not using a rack, according to simplyrecipes.com.

Estimate two served for every rib.

Most “prime ribs”  from market are actually USDA Choice quality. For USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50 percent more per pound, you will need to special order it from a butcher.

The recipe is from simplyrecipes.com.

STANDING RIB ROAST

 One standing rib roast, 3 to 7 ribs (estimate serving two people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)

Salt

Freshly ground black pepper

Remove roast from the refrigerator, loosely wrapped, three hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.

Cookbooks often call for the excess fat to be removed. By “excess” fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

Preheat oven to 500 degrees or the highest it will go. Generously sprinkle salt and pepper all over the roast.

Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch a bone. Place the roast, fat side up, rib side down in a roasting pan in the oven.

After 15 minutes on 500 degrees, reduce the heat to 325 degrees. To figure out the total cooking time, allow about 13 to 15 minutes per pound for rare and 15 to 17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. Error on the rare side.

Roast in oven until thermometer registers 115° to 120°F for rare or 125° to 130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10-pound roast, you would expect 21⁄2 hours of total cooking time (15 minutes at 500° and 21⁄4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

With a knife or scissors, cut the strings that attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1⁄4- to 1⁄2- inch thick.

Making gravy

Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs.

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So maybe that wasn’t what you consider an easy recipe, but the ingredients list was short.

Prime rib requires some steps, techniques and calculations, but if you like outstanding beef, this is the cut.

I didn’t appreciate horseradish sauce until I was an adult. Now, I love it almost as much as I love the meat.

Here’s a recipe, also from simplyrecipes.com, for the sauce, which is sometimes called German mustard.

HORSERADISH SAUCE

3 tablespoons prepared horseradish

1⁄4 cup sour cream

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1 tablespoon chopped chives or the greens of a green onion

Mix ingredients together. Serve as a sauce for steak or pork.

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If you really want to get down to it, simplyrecipes.com will show you how to make prepared horseradish.

PREPARED 

HORSERADISH

8- to 10-inch-long piece of horseradish root

2 tablespoons water

1 tablespoon white vinegar

Pinch salt

If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8- to 10-inch-long tuber of horseradish. (You can’t pull it up.) The plant itself, once established, propagates with tubers and is very hardy. Remove the leaves from the root and rinse the dirt off of the root.

Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

(Vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.)

Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for three to four weeks in the refrigerator.

t

Today is National Shrimp Scampi Day and it’s easy to make at home.

This recipe, from food.com, calls for margarine, but I always use butter in scampi.

SHRIMP SCAMPI

1 pound raw shrimp, peeled and deveined

3⁄4 cup white wine

1⁄4 cup light olive oil

1⁄2 cup unsalted butter

2 tablespoons margarine

3 tablespoons minced garlic

1⁄4 teaspoon paprika

1⁄2 tablespoon parsley flakes

grated parmesan cheese, to top

Heat wine, olive oil, butter, margarine and garlic in a large skillet on medium heat until it just starts to boil.

Add paprika and parsley flakes, stir in and immediately add shrimp.

Cook for about 4 or 5 minutes or until shrimp turns pink.

Don’t overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese.

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While I don’t claim to be an

expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re

looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to lward@dailyindependent.com.

 

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