Roast Prime Rib
1 bone-in Prime Rib roast (4-5 lb)
1 tablespoon garlic salt
1 tablespoon course sea salt
1 tablespoon course ground pepper
1 tablespoon of Montreal Steak Seasoning
Mix seasonings together in a small bowl. Place beef, fat side up, on rack in shallow roasting pan. Rub the meat with olive oil to make sure it is well coated. Then rub all sides and underneath beef generously with mixed seasonings. Let the roast sit at room temperature at least an hour before roasting.
Heat oven to 450 degrees. Roast beef uncovered 15 minutes. Then cover entire pan with heavy aluminum foil and roast at a reduced oven temperature of 325 degrees; continue to roast 1 hour. Uncover and cook for an additional 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium).
Tent with foil and let beef stand 15 to 20 minutes before slicing. Keep in mind the temperature of your roast will continue to cook even after you take it out of the oven so if you like your prime rib medium to medium rare, take it out at 130 degrees.
For rare, 30-32 minutes per pound.
For medium, 34-37 miutes per pound.
For well done, 39-42 minutes per pound
How should you roast look?
Rare: temperature should be 120 to 125 degrees
center is bright red, pinkish toward the exterior portion
Medium Rare: Temperature should be 130 to 135 degrees
center is very pink, slightly brown toward the exterior portion
Medium: Temperature should be 140 to 145 degrees
center is light pink, outer portion is brown
Medium Well Temperature should be 150 to 155 degrees
Well Done: Temperature should be 160 degrees and above
steak is uniformly brown throughout
Photo Source: http://www.Critchfieldmeats.com
Cabbage Soup In A Bread Bowl
4-6 French rolls for the bread bowls – When you do the serving, be sure to place them in a bowl or plate as the soup may leak through
1 pound soup bones
3 chopped fresh carrots
1 medium sized onion chopped
1 bay leaf
3 minced garlic cloves
3 pounds beef short ribs
1 teaspoon paprika
2 teaspoons thyme
1 large cabbage finely chopped
8 cups beef stock
2 cans (540ml size) diced tomatoes
1 can (540ml size) sauerkraut
1. In a large pot bring the beef stock to a boil.
2. Put the beef bones, short ribs, carrots, garlic, bay leaf and onion into the pot and cook for 20 minutes.
3. Add any remaining ingredients, bring to a boil then turn down the heat and have on a low simmer for 2 hours.
4. Remove all the bones and be sure any meat remaining is in small bite sized pieces.
5. Cut the tops off the french buns, and scoop out the centers to make the bowls. Put the buns onto a cookie sheet and into the oven at 350 degrees for 5-10 minutes to toast them up and warm them. You can also put the scooped bread pieces on the cookie sheet to warm up and eat them alongside the soup.
7. Ladle the soup into the warm buns and serve right away as the buns will break down and become soft with the soup.
Rhubarb Dump Cake
More like a crisp than a cake, but it doesn’t get much easier or yummier than this!
1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted
Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.
OVEN-BAKED SEAFOOD WITH CITRUS AND PINK PEPPER
2 seafood fillets
1 mandarin orange
Make the marinade: squeeze the lemon and the mandarin orange, add the pink pepper, the chopped rosemary and the parsley.
Add fish to marinade for at least 20-30 minutes.
Bake in the oven preheated to 200°C with the leftover liquid, for 20 minutes.