Holiday Recipe: Prime Rib beefs up your holiday dinner

Make a quick and easy roast for your guests this holiday season. Photo: Prime rib roast/ Danny de Gracia

HONOLULU, November 22, 2013 – With Thanksgiving and Christmas just around the corner, so many people are scrambling to buy turkey and ham for their traditional holiday meals.

This year, consider swapping one of those with a prime rib roast for your holiday creating an unforgettable experience to be remembered for years to come.

Getting Started: Selection Process

The first thing you’ll need is a well-marbled cut of standing rib roast. Some stores sell these already pre-packaged at the meat section in sets of two to three, but generally to get the best cut you may need to special order them from the butcher.

Make sure that the cut you select has a generous layer of fat on it, as this serves both to insulate the meat from drying out due to rapid evaporation and also adds flavor as it melts.

Making a roast can be easy and fun.

If you’re single and just cooking for a small group of people, you can select a three-rib cut which weighs between six to eight pounds uncooked and can serve five people with room for seconds. 

Preparation

For this recipe, you’ll need:

-A three bone cut of standing rib roast
-A Dutch oven
-Sea salt
-Pepper
-Butcher’s twine

First, begin by preheating your oven to 375F. Next, take the roast – which should be room temperature – and generously crust with salt and cracked pepper, then take the butcher’s twine and wrap the meat to prevent excessive peeling of the fat while cooking.

Alternatively, some people like to separate the bones then tie them back to the meat, I prefer to leave them on. Place the roast, fat side up and bones facing down into your Dutch oven and then cover.

Insert the Dutch oven into your conventional oven and leave covered for approximately 30 to 45 minutes depending on the mass of the roast, then remove the cover for another 30 to 45 minutes until golden brown.

I like to eat pirme rib with a creamy horseradish sauce, which can easily be prepared using two teaspoons of fresh ground horseradish, one teaspoon of mayonnaise, and one teaspoon of sour cream whisked together, then dashed with a little dry dill weed for taste.

Bonus: Holiday Shrimp Dip

As a special 2013 tribute to my friends and readers around the world, I’d also like to share with you a knockout holiday dip that you can serve to your guests while conversing and waiting for the main course. My all time favorite dip to set at holiday parties is a creamy shrimp dip that goes perfect with grain crackers, Triscuits and even corn chips. You’ll need:

-1 8oz block of cream cheese
-1 4.5oz can of baby shrimp
-1 teaspoon of dry mustard
-1 tablespoon of mayonnaise
-2 tablespoons of grated fresh white onion
-1/4 cup of sour cream
-Tabasco sauce (to add color and a kick!)

If you have a food processor, pulp the shrimp and onion together until you get a nice, spongy, shredded mix. Next, add the cream cheese, mustard, mayonnaise and sour cream then stir or blend together into a smooth texture.

Depending on your preference, add one or two dashes of Tabasco sauce as you continue to stir the dip together.

Serve in a bowl and enjoy!

 


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Danny de Gracia

Dr. Danny de Gracia is a political scientist and a former senior adviser to the Human Services and International Affairs committees at the Hawaii State Legislature. From 2011-2013 he served as an elected municipal board member in Waipahu. As an expert in international relations theory, military policy, political psychology and economics, Danny has advised numerous policymakers and elected officials and his opinions have been featured worldwide. Now working on his first novel, Danny resides on the island of Oahu.

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