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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It’s been raining since Wednesday, as if something bad is happening in Heaven, and all the angels are crying. I love rain. Gloomy – with a chance of good nap time. However, as much as I love rain, I have to admit that I detest driving in the rain. Somehow the image of car spinning or accident keeps playing in my mind. Thankfully, I’ve never been in a car accident, but I’ve witnessed so many accidents; including roll over car. So, I was so stressed out when I had to drive hubs to the city on a rainy Saturday morning. I could sense my blood pressure went up as I drove under heavy rain. I should have stayed under my blanket with hot cocoa, instead. But, that’s love.
I love rain. Gloomy – with a chance of something soupy to keep me warm. Just like this lobster bisque, inspired by Bobby Flay. Our theme this week includes Celebrity Chef; hence you’ll see many familiar names below. I have so many favorites and it’s so hard to just pick one, and this dish is one of my favorites – perfect for rainy days. So, who is your favorite celebrity chef?
Lobster Chowder with Roasted Corn Salsa
- 4 (1½-pound) lobsters, steamed
- 3 tbs unsalted butter
- 2 cups large-diced unpeeled Yukon gold potatoes
- 1 medium Spanish onion, finely chopped
- 2 cups diced celery
- 3 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 cups fresh corn, roasted
- 4 cups lobster stock, or low-sodium chicken broth
- 1 red bell pepper, roasted, peeled, seeded, and diced
- 3 cups heavy cream
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- ¼ finely chopped fresh parsley leaves, plus whole leaves for garnish
- Remove the claw from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
- Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic, bell pepper, celery, and cook for 30 seconds. Raise the heat to high, add the wine, potato, and lobster shells, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells, and return the broth to the pot.
- Add 1 cup of the toasted corn kernels, sweet paprika, and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels and cook for 5 minutes.
- Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
- Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
- Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped parsley. Ladle the chowder into bowls and top each one with parsley.
Inspired by Bobby Flay.
Starters or Snacks :
The Main Dish:
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.