Hiya Foodies! Happy Holidays!! This weekend I had the pleasure to host my 17 year old daughter & BFFs Annual Christmas Dinner at my house. I have known these kids since forever and in a snap... (just like that) they are all going away to college. The dinner went great, there were friendship poems recited around the table and lots of hugs and I love yous shared around. (and i was in my patio having my vino and sobbing). Anyway... We will have several get togethers before graduation. Perhaps an appetizer night very soon! :-) OK- so I made a Coffee and Vanilla Rib Roast, Creamy Mashed Potato (but didnt get to take a photo of that), and Salad and for dessert I made a Cast Iron Skillet Smores. Next time, for sure- I will make 2 rib roast and 4 lbs of mashed potato :-( Coffee and prime rib seem like unlikely partners, but this recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving. Coffee And Vanilla Rib Roast Ingredients: 1/3 cup finely ground coffee 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1/4 vanilla bean, split and seeds scraped One 12-pound, bone-in prime rib roast (5 bones) Directions: 1. In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes. 2. Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare. 3. Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve. Basic Au Jus Ingredients: 3 cups brown stock (I made my own beef stock) 1 medium onion, peeled and chopped 2 carrots, chopped 2 celery stalks, chopped Reserved meat juices from roasting Kosher salt and freshly ground black pepper, to taste Ingredients: 1. Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board someplace warm. If there is a lot of fat left in the pan, pour most of it off, but take care not to lose any of the meat juices. 2. Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, celery and onion. Cook on high for a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has cooked off — but dont let anything burn. 3. Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits (called fond) away from the bottom of the pan with your wooden spoon. 4. Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about one third. 5. Now pour the liquid through a mesh strainer. For a finer strain you can line the strainer with cheesecloth, but you dont have to. Let it sit for a couple of minutes so that you can skim off any fat that rises to the top. 6. By now your roast will have finished resting and will be ready to carve. If the roast has thrown off any additional juices while it rested, stir these into the sauce. 7. Serve each portion of meat with 1½ to 2 ounces of au jus sauce
Posted on: Mon, 15 Dec 2014 15:28:30 +0000
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