I’ve never realized how simple it is to make prime ribs until I tried this recipe. I was always under the impression that prime ribs is one of the hardest things to make and will take many hours to prepare. I’m so glad I found this recipe from Jaden Hair of Steamy Kitchen. The recipe is so simple and taste wonderful. If you’re a fan of Asian cuisine, you have to visit her website, and while you’re there, be sure to check out her new cookbook “Healthy Asian Favorites”.
Prime Rib Roast with Miso Au Jus
- 1 (6-10 pound) standing rib roast
- salt and freshly ground black pepper
- 1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
- 5 large carrots, halved
- 8 stalks celery, halved
- 2 onions, halved
- 1 cup red wine
- 2 cups good quality beef stock
- Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.
- Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast browned a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from the roast. Cover loosely with tin foil. Rest for 20 minutes.
- While the roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan and discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.
- Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.
- Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.
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For the past 2 weeks, things have gone chaotic. Frederick is now in his busy season and that means our schedule now starts at 5 in the morning and continues til the clock strikes midnight. We used to go to work at 7.30am and it’s now changed to 6am. Plus, my office is moving to another building and we have to empty everything out within 2 weeks. Luckily, it’s still within walking distance. Not only that, I’ve been working on my final project, The Thesis, that is due Monday at noon. Yes, tomorrow and I’m still half-way done. To top it off, I’ve been having a cold all week. I don’t blame myself for not getting enough rest. So, when we got home the other night (late night, I must say), I just could not think of anything better than a warm comfort soup.
Do you know that chicken noodle soup helps cure the common cold? Chicken soup neuritis’s the body, thus strengthening your amine system to aid in fighting off the cold or flu virus. With a sore throught it is just easier to swallow a liquid over anything that is a solid. Anyways, here’s to something soothing and comforting – our family version of chicken noodle soup aka sausage macaroni soup. It is definitely comforting and often times, I replace sausage with spam. Slurp.
Sausage & Macaroni Soup
Serves: 2-4 people
- 3 cups water + more to boil the macaroni
- ½ cup chicken bones (or replace with ½ block of chicken stock)
- ½ cup macaroni
- 1 cup diced carrot
- 1 cup chicken sausage/ spam, cubed
- 1 egg
- Salt & black pepper to taste
- Blanch chicken bone and drumsticks in a pot of boiling water. Rinse and drain; set aside.
- In a pot of boiling salted water, cook the macaroni until al dente. Drain and set aside.
- In a soup pot filled with water, add the chicken bone and sausage. Cook for about 10 mins or until the carrot gets tender. Reduce the head and add the sausage, cook for another 5 minutes, then add the macaroni. Season to taste with salt and pepper.
- Make sure your soup is at a bare simmer. Pour in the egg slowly while stirring the soup in the same direction. Break the yolk, let it spread and feather. Turn off the heat and serve immediately.