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Prime Rib Dinner





I hope I got you hungry for Prime Rib with a photo lead for a change!  The temperature as I am writing this is -4°.  I know I mention the weather a lot when writing about our meals, but it really dictates what we eat.  If we lived in Hawaii we would be eating seafood with fruit salsa.  Alas, we are not in Hawaii so the meal tonight; Prime Rib!  I love prime rib and I never have to talk Daryl into having one. 

Cooking a prime rib is pretty straight forward other than the standard debate: do you start at a high temperature and then reduce,  or just do slow and low the whole time?  Either way,  you basically just put it int he oven.   Thankfully, Daryl can spread his cooking wings on the sides, and the aus jus. The sides that we are having are a brussel sprout hash, and smashed potatoes. I am going to include all the recipes here.  

Aus Jus
1 pound beef shank
1 carrot
2 celery stalks
1 onion
water
2 bay leaves
1 T. whole peppercorns
1/2 cup dried porcini

Roasted vegetables that went into the stock for the aus jus. 
He started the aus jus first by buying a beef shank at the co-op that was loaded with marrow and connective tissues.  He browned that to a deep mahogany color, removed it and then added the aromatics: onion, celery, carrot in which he again browned.  Then he added water to loosen the tasty bits from he bottom of pan, and to cover.  Next came the bay leaves,  peppercorns, and dried porcini  mushrooms. Simmer this at a very low temperature for 2 - 3 hours, the meat and marrow will all break down and once that happens you're done.  (A perfect thing to do while your watching a football game.)  Let it cool, strain, save the meat if you wish for tomorrow's beef soup. 

Smashed Potatoes
8-10 fingerling potatoes
2 T. olive oil
2 T. butter
Salt and pepper

Par boil the potatoes in salted water. Let cool.  Before you pan fry them you gently smash them with your hand and then put them in a cast iron skillet with the olive oil and butter over medium high heat. turn them over until golden brown on both sides.


Par boiled sprouts and potatoes.
Brussel Sprout Hash
15 brussel sprouts, sliced thin
1 medium size shallot, sliced thin
5 cabbage leaves, sliced thin
5 slices of prosciutto, sliced
1 t. of sambol
1 T. butter
Salt and pepper

Take the first 4 ingredients and saute them in the butter over low heat, letting the prosciutto render and become crispy.  Cook low and slow until everything caramelizes and at the end of the process add the Sambol and salt and pepper. 

The potatoes cooking.  Good enough to eat!



Prime Rib
3 pounds of bone-in rib eye  (ours is Thousand Hills grass fed)
1 carrot
2 celery
1 onion
1 T. duck fat
Salt and pepper

Ready to go into the oven.


Put rib in a broiler pan with all of the ingredients in a 375° oven for until it reaches an internal temperature of 122°.  We are in the camp of a slow and go prime rib.  



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