Roast Prime Rib of Beef with Horseradish Crust

Cook Time: 1 hr 40 min
Level: Easy
Yield: 6 servings


Ingredients

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth


Directions

Preheat the oven to 350 degrees F.


Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.


Pour off some of the pan drippings and place pan on stovetop over medium-high heat.


Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.


Serve with Scalloped Potato Gratin and Roasted Red Onions.

Scalloped Potato Gratin: Yield: 4 to 6 servings

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling


Directions

Preheat the oven to 375 degrees F.


In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.


While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.


Roasted Red Onions with Butter, Honey, and Balsamic Vinegar: Yield: 6 servings


6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Directions


Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

From: foodnetwork.com

The Ultimate Barbecued Ribs

Cook Time: 1 hr 30 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

* 2 slabs baby back ribs (about 3 pounds)
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 bacon slices
* 4 sprigs fresh thyme
* 1/2 onion
* 3 smashed garlic cloves
* 2 cups ketchup
* 1 cup peach preserves
* 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
* 2 tablespoons brown sugar
* 1/4 cup molasses
* 2 tablespoons red or white wine vinegar
* 1 teaspoon ground cumin
* 1 teaspoon ground paprika


Directions

Special equipment: Kitchen twine


Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.


Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.


Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.


When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Pot Roast with Vegetables

Cook Time: 3 hr
Level: Easy
Yield: 8 servings

Ingredients

* 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
* Kosher salt and freshly ground black pepper
* 3 tablespoons olive oil
* 1 can crushed tomatoes
* 1 cup water
* 2 yellow onion, halved
* 2 garlic cloves, chopped
* 1 bunch baby carrots
* 2 celery stalks, sliced
* 1 cup button mushrooms, stems removed and sliced in half
* 2 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 2 bay leaves

Directions

Season all sides of the beef with a fair amount of salt and pepper. In
a large Dutch oven or other heavy pot that has a tight cover; heat 2
tablespoons of the oil over moderately high heat. Brown the meat on
all sides, taking the time to get a nice crust on the outside. Pour in
the tomatoes and the water. Scatter the vegetables and herbs around
the pot roast, season with salt and pepper; and drizzle with the
remaining tablespoon of oil. Cover the pot and reduce the heat to low.
Braise for about 3 hours, basting every 30 minutes with the pan
juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the
vegetables. Serve with the pot juices.

Chili Cheese Dogs

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 medium onion, chopped
* 1 pound lean ground beef
* 1 cup ketchup
* 1 teaspoon chili powder
* 1 tablespoon prepared yellow mustard
* Kosher salt and freshly ground pepper
* 4 all beef hot dogs, about 1/2 pound
* 4 hot dog rolls
* 1/2 cup shredded Cheddar

Directions

To make the chili: Heat a skillet over medium flame and add 2
tablespoons of olive oil. When the oil gets hazy, add the onion and
cook, stirring, until they are soft and translucent, about 5 minutes.
Add the ground beef, breaking it up with the back of a spoon, and cook
until nicely browned, about 10 minutes. Stir in the ketchup, chili
powder, and mustard; simmer for 15 minutes until thick; season with
salt and pepper.

For the hot dogs: While the chili is cooking: place a large grill pan
on 2 burners over medium-high heat or preheat an outdoor gas or
charcoal barbecue and get it very hot. Brush the grates with oil to
keep the hot dogs from sticking. Parboil the dogs first before
grilling: bring a pot of water to a boil and cook the hot dogs for
about 5 minutes. Remove from the water and grill the hot dogs just
long enough to give them grill marks. Brush the insides of the rolls
with the remaining oil and place them face down on the grill until
toasty. To serve, top each hot dog with the chili and some Cheddar
cheese.

The Ultimate Beef Stew

Cook Time: 3 hour
Level: Intermediate
Yield: 4-6 servings

Ingredients

* 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
* 3 tablespoons butter
* 2 cups all-purpose flour
* 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
(this cut is also called chuck shoulder pot roast and chuck roast
boneless)
* Sea salt and freshly ground black pepper
* 1 bottle good quality dry red wine (recommended: Burgundy)
* 8 fresh thyme sprigs
* 6 garlic cloves, smashed
* 1 orange, zest removed in 3 (1-inch) strips
* 1/4 teaspoon ground cloves
* 2 bay leaves
* 2 1/2 cups beef stock
* 9 small new potatoes, scrubbed clean and cut in 1/2
* 1/2 pound carrots, peeled and sliced
* 2 cups frozen pearl onions, a large handful
* 1 pound white mushrooms, cut in 1/2
* 1/2 pound garden peas frozen or fresh
* Fresh flat-leaf parsley, chopped, for garnish
* Horseradish Sour Cream, recipe follows, for garnish
* Toasted Peasant Bread, recipe follows, for serving

Directions

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high
heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season
the cubed beef with some salt and freshly ground black pepper and then
toss in the flour to coat. Shake off the excess flour and add the beef
chunks in a single layer to the hot pan, being careful not to over
crowd the pan, you might have to work in batches. Thoroughly brown all
of the cubes on all sides. Once all the meat has been browned remove
it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the
bottom of the pan with a wooden spoon being sure to loosen up all
those tasty bits. Once the wine has gotten hot add the browned meat,
thyme, smashed garlic, orange zest strip, ground cloves, freshly
ground black pepper and salt, to taste, bay leaves and beef stock.
Bring the mixture up to a boil and then reduce the heat to a simmer
and cook uncovered until the liquids start to thicken, about 15 to 20
minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and
mushrooms, along with a pinch of sugar to balance out the acid from
the red wine. Turn the heat up slightly and simmer, uncovered, for 30
minutes more, until the vegetables and meat are tender. Add the frozen
peas during the last minute of cooking. Season with salt and pepper
and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle
with olive oil and add a dollop of Horseradish Sour Cream. Right
before serving add a slice of Toasted Peasant Bread, half way
submerged in the stew.

Horseradish Sour Cream:

* 1 cup sour cream
* 1 tablespoon prepared horseradish
* Olive oil
* Salt and pepper
* Chives, finely chopped, as garnish

Combine sour cream, prepared horseradish and a drizzle of olive oil in
a small bowl and mix until thoroughly combined. Season with salt and
pepper. Add a dollop of the mixture on top of the stew and garnish
with chopped chives.

Toasted Peasant Bread:

* 1 loaf peasant bread, sliced into 1/2-inch pieces
* Extra-virgin olive oil
* 4 garlic cloves, halved
* Chopped parsley leaves

Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with
the extra-virgin olive oil bake for 5 minutes, until the bread is
nicely toasted. Rub the bread slices with the garlic cloves, and
discard garlic. Sprinkle with parsley and serve.

Yield: 4 to 6 servings

From: foodnetwork.com