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A Prime Way to Start the New Year – Prime Rib Sandwiches

Happy New Year! I hope everyone had a wonderful day and evening yesterday and you are ready to start off 2014 in grand style. Granted, this recipe is not one that you can make very often, but since I had some leftover prime rib, this seemed like a great way to make good use of it. Of course you can always make a little prime rib if you want just to make these sandwiches. While I did get the recipe from Saveur, I altered it quite a bit to the point where I think it is mostly mine so I could make use of some items we all like in the sandwiches.

Prime Rib Sandwich

1 medium onion, peeled and thinly sliced

1 tablespoon vegetable oil

4 ounces mushrooms, cleaned, stems removed, thinly sliced

3 tablespoons all-purpose flour

2 1/2 cups beef broth

1/2 Roasted Prime Rib recipe or leftover prime rib, thinly sliced

1 tablespoon butter

Kosher salt and freshly ground black pepper, to taste

4 sandwich rolls

Slices of cheese – Provolone, Colby Jack, Cheddar (whatever you really like), for topping

Heat the vegetable oil in a large skillet over medium heat until it is shimmering. Add the onion and cook until the onion softens and is just starting to brown, about 5 minutes. Add the mushrooms and cook just until the mushrooms begin to release some liquid, about 3 to 4 minutes.Whisk in the flour and cook until it is well blended into the vegetables, about 2 minutes. Slowly begin to whisk in the beef broth, a little at a time until so that it absorbs a bit into the vegetables and then just add it slowly, whisking constantly, to avoid lumps from forming in the gravy, about 4 to 5 minutes. Bring the gravy to a boil and reduce the heat to medium-low and cook until the gravy is slightly thickened, about 4 to 5 minutes.Stir in the butter and add salt and pepper to taste.

Stir in the prime rib and cover the pan until the meat is heated through, about 5 minutes. Place one roll on each serving plate and place slices of prime rib in gravy, onions and mushrooms in the roll. if you desire top with any cheese that you like and serve as a cheese steak sandwich or simply serve as an open-faced sandwich without the cheese.

For the cheese steak style sandwich, you may want to place the sandwich under the broiler for a minute to get the cheese melted the way you would like it. I preferred mine without the cheese and just as an open-faced sandwich. You can add all kinds of toppings to this if you wish, like peppers, or hot peppers or even other vegetables that you might like to have. You can even serve it with some mashed potatoes or some oven baked french fries and let them get some of the delicious gravy as well. To me, there was no better way to make use of the leftover prime rib. It was super tender and tasted great with the gravy. It made me wish I had leftover prime rib around the house a little more than once a year!

That’s all I have for today. Check back next time for some more recipes. Until then, enjoy the rest of your day, Happy New Year and enjoy your meal!

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Posted by MikeG on January 1, 2014 in Beef, Cooking, Dinner, Gravy, Leftovers, Sandwiches

Tags: leftover prime rib, prime rib recipe, prime rib sandwich, prime rib sandwiches, roasted prime rib, Saveur

Help Me, I’m Melting (Potatoes)!

29 Dec

When we decided to make the prime rib dinner this past Christmas, the natural inclination would seem to go with mashed potatoes as a standard side dish. I wanted to try something a little different with the starch we were going to serve and try to keep things easy at the same time. I love mashed potatoes, but unless you make them ahead of time and re-heat them they can be a chore during holiday cooking when you have to stop and mash them perfectly. I thought a roasted potato would be just perfect and then I found in the same issue of Cook’s Country that I found the prime rib recipe this wonderfully easy recipe for melting potatoes, which are roasted potatoes that are popular in the United Kingdom and sometimes called fondant potatoes.

Melting Potatoes

3 pounds Yukon Gold potatoes, peeled

6 tablespoons butter, melted

1 tablespoon minced fresh thyme

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups chicken broth

2 garlic cloves, lightly crushed and peeled

Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Square off the ends of the potatoes and cut them crosswise into 1-inch thick disks. Toss the potatoes with the melted butter, the thyme salt and pepper. Arrange the potatoes in a single layer in a 13 by 9-inch baking pan.

Roast the potatoes until the bottoms are beginning to brown around the edges, about 15 minutes. Remove the pan from the oven. Using a flat metal spatula and tongs, loosen the potatoes from the bottom of the pan and flip them. Return the potatoes to the oven and continue to roast them until they are browned on the second side, about 15 minutes longer.

Remove the pan from the oven and flip the potatoes once more. Add the chicken broth and the garlic to the pan. Return the potatoes to the oven and roast until the potatoes are tender and the sauce has reduced slightly, about 15 minutes. Baste the potatoes with some of the sauce before serving.

This is a great side dish not just for the holidays but for anytime you want potatoes. I did alter things slightly. Since I had the roast out resting for an hour and was already roasting vegetables at 425 degrees, I put the potatoes in as well and let them cook for a few minutes longer to make up for the temperature difference. They may not have been the super crispy that is described in the recipe but they were still very crispy and the sauce had thickened nicely around the potatoes. They were a great brown color and the ideal compliment to the prime rib and roasted vegetables. I think they would just as well with any other type of roast or poultry and I plan to give them a try when it is just the three of us for a meal and see how it goes.

That’s all I have for today. Check back next time for another recipe from our holiday meal. There is still lots to come as we had appetizers, sides and desserts galore to choose from and I had made some things just before the holidays that I haven’t even gotten to yet. Until next time, enjoy the rest of your day and enjoy your meal!

Getting Primed for the Holidays: One-Pan Prime Rib and Roasted Vegetables

27 Dec

When we decided to host Christmas dinner this year, I knew immediately that I wanted to make a classic prime rib dinner. To me, nothing says Christmas better than a prime rib roast, and I had just seen a recipe in December issue of Cook’s Country that seemed perfect to try out and that would save some room in the oven as well. This is a recipe for prime rib and roasted vegetables all in one pan. The vegetables get roasted at a high temperature while the meat is resting so everything can be done at the same time perfectly.

One-Pan Prime Rib and Roasted Vegetables

1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4-inch

Kosher salt and pepper

Vegetable oil

2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces

1 pound parsnips, peeled and sliced to 1/2-inch thick on bias

1 pound Brussels sprouts, trimmed and halved

1 red onion, halved and sliced through the root end into 1/2-inch wedges

2 teaspoons minced fresh thyme

Using a sharp knife, cut through the roast’s fat cap in a 1-inch crosshatch pattern, being careful not to cut into the meat. Rub 2 tablespoons of kosher salt over the entire roast and into the crosshatch. Transfer the roast to a large plate and refrigerate, uncovered, for at least 24 hours and up to 96 hours.

Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees. Season the roast with pepper and arrange the roast, fat side up, on a V-rack set inside a large roasting pan. Roast the meat until it registers 115 degrees for rare, 120 degrees for medium-rare or 125 degrees for medium, about 3 to 3 1/2 hours. Transfer the V-rack with the roast to a carving board, tent the roast loosely with aluminum foil and allow it to rest for about 1 hour.

Meanwhile, increase the oven temperature to 425 degrees. Pour off all but 2 tablespoons of fat from the pan. If there is not enough fat in the pan, add some vegetable oil to equal 2 tablespoons. Toss the carrots, parsnips, Brussels sprouts, onion, thyme 1 teaspoon of kosher salt and 1/2 teaspoon of pepper with the fat in the pan. Roast the vegetables, stirring halfway through the roasting process, until they are tender and browned, about 45 to 50 minutes.

Remove the pan from the oven and heat the broiler. Carefully nestle the V-rack with the roast among the vegetables in the pan. Broil the roast until the fat cap is evenly browned, rotating the pan if necessary, about 5 minutes. Transfer the roast to the carving board, carve the meat from the bones and cut the meat into 3/4-inch-thick slices. Season the vegetables with salt and pepper to taste and serve the roast with the vegetables.

This prime rib tasted amazing. It was buttery soft to cut and tasted amazing, as prime should. The vegetables were perfectly roasted as well to get great flavor from them. Don’t forget to save those bones once you cut them away as well. you can go ahead and make some incredible beef stock with those for soups later on.

I also made a quick chimichurri sauce to go with the beef. This recipe was with the prime rib recipe in Cook’s Country and really gave a nice bold taste to the dish as a whole. It is very easy to put together and would be great to go with any type of steak,

Red Chimichurri Sauce

1 onion, chopped fine

1/2 cup minced fresh parsley

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

3 garlic cloves, minced

1 tablespoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl. Cover with plastic wrap and let stand at room temperature at least 30 minutes. Whisk again before serving.

You can make the sauce up to 3 days in advance and just let it come to room temperature while the meat rests. It is also a great addition to your morning scrambled eggs. One more thing about the roast: don’t skip out on the salting a few days before or at least one day before. It really makes a difference in drawing out the moisture of the beef so that it is nice and dry and browns really nicely at the low cooking temperature and the final 5 minute browning under the broiler really finishes it off.

That’s all I have for today. Check back next time for another recipe as I still have lots to share from my holiday cooking. Until then, enjoy the rest of your day and enjoy your meal!