Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 29 2018
Prime Rib with Gravy
Prime Rib:
One 6- to 7-pound bone-in prime rib (to make slicing easy, ask your butcher to cut the bones from the meat, then tie them back onto the roast)
3 cloves garlic, sliced
1/4 cup kosher salt
2 tablespoons coarsely ground black pepper
For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
White Wine and Mustard Gravy Recipe
4 tablespoons (half stick) unsalted butter
1/4 cup finely minced shallots
1/4 cup flour
3 cups beef or vegetable stock
1 cup wine (white wine with veggie stock, red wine with beef stock)
2 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about 5 minutes.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually add in stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Whisk in mustard and honey. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.