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is one of the recipes from Kevin Taylor, the BBQ
Guru. Kevin is the resident Chef at RecipeGoldmine
and if you would like to have a look at the website
a look at Kevin's Biography
page to find out why and how he came to be
interested in cooking, especially barbecuing,
and Team Double Smoke. For a little insight to
competing have a look at the article A
league of their own, Competitive
barbecuers have passion for grilling by Bonnie
Blackburn, The Journal Gazette - click
is a Prime Rib recipe - these are very popular
in the States at this time of year (December)".
3-bone, 7lb. Beef rib roast
tbspns Black peppercorns
2 tbspns Mustard seed
1/2 cup Mustard, whole grain
2 tbspns Worcestershire sauce
2 tbspns Rosemary, fresh
the pepper and mustard seeds.
all together into a paste and apply to roast.
roast to come to room temperature.
a large roasting pan, on the stove top over
2 burners, brown the rib roast on all sides.
This will take about 8 - 10 minutes to do, yes
. . . it is very awkward to do! About
1/2 cup of fat should render out during this
the roast from the pan and place a wire rack
in the bottom of the pan. Set the roast on this
the roast in the oven and cook for 30 minutes
per pound - it will take about 3 1/2 hours for
a 7lb roast.
temp should be around 125º for rare, 135º
for medium rare. When removing from the oven,
cover loosely with foil and let rest 20 minutes.
This will allow the temp to go up another 5º
- 10º and will allow the juices to re-distribute.
make your AuJus, add some beef broth or red
wine to the roasting pan, heat up and scrape
the bits from the bottom of the pan. Let this
mixture reduce by 1/2.
restaurants will serve a variety of dipping sauces
when serving this rare cut of meat. Here
are two of the most common.
Horseradish Dipping Sauce
cup Sour cream
2 tbspns Horseradish
1 tbspn Black pepper
1 tbspn Worcestershire sauce
all ingredients together and then chill.
cup Beef broth, use some drippings from the
roasting pan when making
1 tbspn Cornstarch
1 tbspn Water, cold
1 small Bay leaf(s)
1/8 tspn Thyme, dried
1/3 cup Wine, dry red
10 Black peppercorns
the 1 tablespoon of cornstarch in the water
and then mix into the beef broth.
to boil, stirring constantly. Boil until sauce
thickens, about 1-2 minutes.
bay leaf and thyme and cook about 15 minutes
over medium heat, until the mixture is reduced
to 1 cup.
heat and add wine and peppercorns. Simmer for
the bay leaf before serving.
about 1 1/4 cups
Kevin if you have a question - click