Prime Rib Roast

Serves 6 to 8

About a 7 pound rib roast, preferably with bones (3 of them)

Kosher salt
Pepper

Cut meat from bones, reserve the bones. (If ya have them) Alternative: French cut the bones so that it looks like a rack.

Cut slits in surface of fat cap, spaced 1-inch apart, in crosshatch patter. Do not cut into the meat.

Rub about 2 tablespoons salt over entire roasted and into slits.

Place meat back on bones, transfer to large plate and refrigerate, uncovered, for 1 to 4 days.

Figure around 8 - 9 hours, from out of refrigerator to on a plate.

Allow meat to come to room temperature (say, 60 to 90 minutes at room temperature).

Once in oven, takes about 6-8 hours.

Adjust oven rack to middle and preheat to 175 F.

Tie up roast with bones.

Transfer roast, fat cap up, to wire rack set in roasting pan and season with pepper.

Stick remote thermometer in meat.














Roast in 175 degree oven until meat registers 122 degrees, figure about 6-7+ hours,.

Remove roast from oven and wrap once in plastic and twice, in aluminum foil.

Place meat, wrapped, back in pan and into warming oven and rest meat for 30 – 75 minutes. (this is a good time to cook all the sides!)

Preheat oven to high temperature - 450 to 500 F, higher the better.

Remove rack from roasting pan. Remove meat from aluminum foil and plastic. Roll up foil loosely into 'logs' and place in pan for meat to set on. Place meat on foil.

Place under broiler for 3 – 8 minutes to crisp up fat cap.

Slice meat into 3/4 inch thick slabs. Top with black garlic – compound butter, or other compound butter, or have a cream-horseradish or gravy on side.

Shrimp and Grits

4 (8) servings

4 (8) cups water
Salt and pepper
1 (2) cup stone-ground grits
3 (6) tablespoons butter
2 (4) cups shredded sharp cheddar cheese
1 (2) pound shrimp, peeled and deveined
6 (12) slices bacon, chopped (or Cajun sausage, ham, leftover pork belly, other pork product)
4 (8) teaspoons lemon juice (1 (2) lemons) (or rice vinegar)
2 (4) tablespoons chopped parsley
1 (2) cup thinly sliced scallions (could use onion)
1 (2) large clove garlic, minced
Anisette liqueur to deglaze pan

 

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Brine shrimp (at least 15 minutes in brine. Brine is for every quart of water 3 Tablespoons salt, 2 Tablespoons honey) and pat dry. Fry the bacon or sausage in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice (rice vinegar), chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. Deglaze pan with Anisette.

 

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Pot Roast

 















Some of the ingredients ready!

 

 

 

 

 

 

 

 

 

 

 

Mirepoix

2 parts onion diced
1 part carrot diced
1 part celery diced

Chuck-eye roast, tied

Garlic, minced
Chicken stock
Beef stock
Fresh herbs (aromatics: parsley, thyme, rosemary, whatever you like)

Root vegetables such as potatoes, carrots, parsnips, all cut into about 1-1 ½ inch chunks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 300.

Heat pan and oil.

Dry meat. Salt and pepper all over.

Sear meat on all sides over medium heat.

 

 

 

 

 

 

 

 

 

 

 

 

Then set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Add mirepoix to pot, add salt and cook 5 – 7 minutes. Add as much garlic as you like and cook until aromatic, about 30 to 60 seconds.

 

 

 

 

 

 

 

 

 

 

 

 

Deglaze pot with a wee bit of chicken stock. Then place meat into pot.

 

Add 50/50 chicken stock/beef stock so that liquid level is about half way up the meat. Add aromatics and bring to simmer.

 

 

 

 

 

 

 

 

 

 

 

 

Cover and place into oven. Turn meat every 30 minutes.

After three hours, add vegetables.

After four hours, out of the oven.

Remove meat to a plate, cover with foil and let rest.

Remove vegetables to serving plate.

Strain liquid and return to pot. Boil down to make sauce. Add some red wine if you would like.

Slice meat into about ½ inch thick slices and arrange on serving plate with vegetables. Pour some of the sauce on top and the rest of the sauce in a serving dish.

You can add some chopped parsley and tomatoes for color.