Herb Crusted……Prime Rib

Do you like Prime Rib?!?!?

My family does, I fixed it for my Mom’s birthday dinner and it was delicious 🙂

I think some people are scared to make one but they really are easy to do, you can ask your butcher to help you out with the right size you need.  Our butchers in the Remke bigg’s stores are outstanding and will give you all the help you need.

They will also cut the bone off if you want and tie it up, I like the bone left on, I feel this will give you more flavor and it really is simple to remove the bone.

With our bone my Mom took it and added it to her stock pot and made vegetable soup, the flavor from the bone and the meat made for some mighty tasty soup 🙂

For this Prime Rib I went to Penzeys Spices to get some enhancements 🙂  We have a store in our area and I pass it every week and just never go in, a co-worker of mine loves going in there and trying all kinds of their spices and seasonings, so I finally made in there 🙂  So check your local area for a store or you can shop them online too at http://www.penzeys.com/

I used the Fox Point Seasoning, this is a combination of salt, shallots, chives, garlic, onion and green peppercorns , I also used the Horseradish Dip seasonings this had ground horseradish, salt, onion powder, lemon peel, dill weed, black pepper and chive.

Thought these would make a great crust for the prime rib 🙂

Mix seasoning with black pepper and kosher salt

add just enough olive oil to make a paste, I just eyeballed it
but start with 1 tablespoon and go from there

when it looks like this

I decide to lay the meat on a bed of baby carrots and sliced onions 🙂

lay with bone side down, and crust the top, and you can rub some on the sides too

Roast in oven and you have dinner 🙂

Recipe

2 tbsp. heaping, Penzeys Fox Point seasonings
2 tbsp. heaping, Penzeys Horseradish Dip seasonings
1 tbsp. heaping, Ground Black Pepper
1/2 – 1 tbsp. kosher salt
1 – 2 tbsp. olive oil

3.50 – 5 lb. prime rib (if you have a bigger piece just make another batch of seasonings to cover)

Ask your butcher  to tie your prime rib, you can also have them detach the bone for you, but still tie the bone up with the meat.  If you did not, you can tie it yourself with butcher string, this is a good idea, it just holds it all together as it cooks.

In a small bowl add seasoning, salt and pepper, drizzle in oil mixing with your hand as you drizzle, only drizzle enough to make a paste, take the paste and make a crust on top of the beef and rub some onto the sides.

You can put the meat on a roasting rack, or make a bed of veggies to set it on, then you have some nice roasted veggies for your meal.

Roast in the oven at 400 degrees for 25 minutes then reduce oven to 325 degrees, cook until the internal temperature is *125(rare) – 130(med. rare)* degrees with a meat thermometer, this took about 45 mins. to an hour.  Remove from oven and place a tent of foil over top and let rest for at least 10 – 15 minutes.  

Take a pair of kitchen scissors or a sharp knife and cut the string off, if you kept the bone attached, take a very sharp knife and just follow the bone and slice it off, this is much easier with a smaller piece of meat (3-5 lb.), if you get a large piece I would have the butcher remove the bone and just tie up with the meat.

Slice and serve, your center pieces will be more rare to medium rare, as you move towards the outer edge the pieces will be medium, medium well and the outside piece being well done.  

***Note – even if you don’t like your meat rare or medium rare, remove from the oven once meat has reached 135 degrees, trust me!!
Your end pieces will still be tender, as for your center pieces, if you want them cook through a little more, just make an Au jus – take some of the beef juices from the roasting pan, add to a large skillet add a can or two of beef stock/broth, bring to a simmer, then add your slice of meat to the liquid cook 30 seconds to 1 minute each side.  You can serve some of this Au jus over the slices of meat as well.  

Some people like to serve a Horseradish sauce with this as well, just take some fresh prepared horseradish, add to a small bowl, add couple dollops of sour cream, mayo, a little cream or milk, stir and add until you get the flavor that you want.  (Consistency should be like a little looser than mayo)

ENJOY!!!

Spicy Pork Tenderloin with Roasted Corn & Tomato Salad

I love using pork tenderloin, it really is a no fail meat.  This rub is nice and spicy with Cocoa and espresso powders, great for a nice thick steak as well.

I am pairing this with a Roasted Corn and Tomato Salad…hope you will try it!

Chef Amy’s Spicy Pork Rub

1 tbsp. chipotle chili powder
½ tsp. cumin
1/3 cup brown sugar
2 tsp. espresso powder
2 tbsp. cocoa powder
2 tsp. kosher salt

In a small container mix all together well, this will be enough for 4-6 pork tenderloins.  You can rub as must or as little as you want.

Pork tenderloin, fat and silver skin removed, rub spice blend all over pork, grill over medium heat, turning as needed until internal temperature registers 145 with a meat thermometer. 

Remove from heat, tent with foil and let rest for at least 10 minutes, then slice and serve with Roasted Corn and tomato salad.

Keep remaining rub in an air tight container.

Roasted Corn and Tomato Salad

3-4 ears of corn, grilled, kernels cut off (about 3 cups)
1 container of grape or cherry tomatoes, halved
1 cup queso fresco cheese, crumbled
2 tbsp. cilantro, chopped
1 tbsp. lime juice
zest of 1 lime
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
salt  and pepper to taste

If you don’t want to grill your corn, then just cut kernels off the cobs and in a large skillet over medium heat add 1 tbsp. oil, add corn and cook until soft, 3-5 minutes.  Cool corn slightly.

Whisk together lime juice, zest, vinegar and oil in a small bowl..
In a large bowl add tomatoes, corn, cheese and cilantro, toss with vinaigrette then season with salt and pepper.  Serve with Pork