Saturday, October 29, 2011

CHRISTMAS AT THE SAUL'S OH YEAH PRIME RIB ENJOY DAN:

 SPICE-RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE by CHEF DAN:
Serves 8-10
      (CHRISTMAS AT THE SAUL’S WITH THE CLASEN’S AND THE SAUL-LANGFORD’S)
FOR THE BEEF:
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
2 tablespoons fresh thyme, finely chopped
1 tablespoon ground fennel seed
1/2-teaspoon each caraway seeds, coarse salt and freshly ground black pepper

FOR THE SAUCE:
2 tablespoons butter
1 tablespoons olive oil
8 garlic cloves, minced
1/2-teaspoon fresh rosemary, minced
3 spring’s fresh thyme
2 (8oz) packages baby bella or domestic white mushrooms, sliced
1/4-cup shallots, thinly sliced
1/4-teaspons sugar
1 teaspoon cracked black peppers
1 bottle red hearty red wine, such as Zinfandel
2 cups beef broth
1 teaspoon Dijon mustard
1 tablespoon corn starch

SEASON THE BEEF:
In a bowl combine olive oil, minced garlic, thyme, fennel, caraway, 1 tablespoon salt, and 2 teaspoons black pepper.
With your hands spread the spice mixture all over the roast.
You can do up to 2 days ahead of time.

MAKING THE SAUCE:
Melt the 1 tablespoon butter and olive oil in a skillet over medium-heat.
Add mushrooms, shallots, sugar, Dijon,1/4-teaspoons salt, cook stirring often, abour 6 minutes.
Add rosemary, thyme, peppercorn and half the wine.
Simmer until the wine reduces and just covers the solids, 10-15 minutes.
Add the remaining wine and reduce again for about 10-12 minutes.
Add beef broth and simmer until reduced by half, about 15 minutes.
Strain through a sieve set over a big bowl, pressing lightly on the solids, set aside.
Melt the reaming 1 tablespoons butter over low-heat.
Whisk in the cornstarch and cook, whisking often, about 1 minute.
Slowly add the wine reduction, whisking constantly, until slightly thickened, about 3 minutes.
Season with salt and pepper, sauce can be made up to 3 days ahead of time.

ROAST THE BEEF:        (PRE-HEAT OVEN TO 250 DEGREES)     ENJOY DAN:     BON-APPETITE!
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven for 2-1/2-to 3 hours, or internal temperature is 120-130 degrees. Transfer roast to cutting board, in the skillet return mushroom sauce and heat through. Spoon the sauce over each serving or pass at the tables.

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