Prime Rib Roast of Beef

Roast Prime Rib of Beef

If you follow the simple steps, you will have a perfect Roast Prime Rib of Beef for that special dinner. This recipe will net you rare to medium rare Roast Prime Rib of Beef roast to serve. If you want a more well done roast simply calculate extra minutes in the initial cooking stage and use a meat thermometer.

Step 1

So, my roast is 4.25 lbs. x 6 minutes = 25.5 minutes. I will round down to 25 minutes .

• Ingredients

  1 4.5 pound prime rib roast of beef (2 bones)  Plan on 1-1.25lbs per person

There are no measurements here.  Just generous amounts of the following:

• 2oz Butter at room temperature
• Herbs de Provence
• Fresh cracked pepper
• Kosher salt – a generous amount

Directions

1. Preheat oven to 500 degrees F (this MUST be an accurate temp)
2. Put roast, rib side down in roasting pan
3. Mix the pepper and herbs in the butter until well combined.
4. Spread the butter mixture over the entire surface of the prime rib. The more the better.
5. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.
6. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
7. After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!
8. Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. 

Chicken Cordon Bleu

This has always been one of my favorite things.  It's really easy and yet I never seem to remember to make it. 

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices Swiss cheese
• 4 slices cooked ham
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Nutritional Information 

Amount Per Serving  Calories: 419 | Total Fat: 19.4g | Cholesterol: 124mg

Grilled Stuffed Chicken Breast

Petti di pollo ripieni cotti alla brace (fancy word for stuffed chicken).

1 head of garlic, cloves seperated

1 small bunch fresh rosemary sprigs

6 tablespoons extra-virgin olive oil + more if needed

4 ounces smoked mozzarella cheese, shredded

1/2 cup fresh ricotta cheese

1/4 cup thinly sliced basil leaves

1/4 cup chopped roasted red pepper (from jar ok)

4 (8 ounce) boneless, skinless chicken breasts

salt and pepper

Heat oven to 375. Combine garlic cloves and 2 short rosemary sprigs in a small oven safe frying pan; cover with oil. Bake until garlic cloves are tender and lightly golden about 35-40 minutes.

Meanwhile stir together Mozzarella cheese, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2 inch pocket into 1 side of the chicken breast. Divide cheese mixture among chicken pockets. Press edges to seal. Season with salt and pepper.

Brush grill pan with oil and heat over medium-high (4) heat. Grill chicken until golden on both sides, about 12 minutes total. Transfer chicken to a baking dish and bake until coooked through, 8-10 minutes.

Let chicken stand 5 minutes, then transfer to a serving dish. Remove the garlic oil from the oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

(from La Cucina Italiana, Oct 2009)

Chicken and Asparagus Skillet Supper

Sorry no picture on this one. The orginal recipe stated 320cal per serving, 8 points, but I have modified it slightly it was originally for chicken thighs. The cooking liquid is a surprisingly deep brown in color and very tasty. It makes a great sauce on this dish.

Ingredients
4 skinless, boneless chicken breasts
5 slices of bacon, coarsely chopped
3/4 cup chicken broth
1 lb asparagus spears, trimmed
2-3 zucchini, or crookneck squash cut into 1/2 strips
1/2 yellow onion cut in strips

Preparation

Sprinkle the chicken with salt and pepper. In 12 inch skillet cook chicken and bacon over medium high heat until browned on both sides. Add the onion in the last 3-4 minutes. Carefully add the broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink.

Meanwhile in microwave safe 2 quart dish combine asparagus, squash, and 2 Tbsp of water. Sprinkle salt and pepper. cover with vented plastic wrap. Cook on 100% power 5-7 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates, Drizzle cooking liquid; top with chicken, bacon and onions.

Chicken Thighs with Pear and Leek Sauce

This is another recipe from Eatingwell.com. Like the last one in was about 30 minutes and very tasty. I don't get a lot of greens in my food so the leek and pear was really a great sauce.

1 large leek, white and light green parts only, thinly sliced (1/8-1/4")
4 tsp extra-virgin olive oil divided.
6 boneless, skinless chicken thighs about 1 1/2lbs
3/4 tsp salt divided
1/2 tsp freshly ground pepper
1 large firm ripe pear, peeled and diced
3/4 cup chicken broth, divided
2 tsp cornstarch
2 tbsp current jelly
1/4 cup chopped walnuts, toasted.

1. Place sliced leek in colander; rinse and drain well.

2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp pepper and cook until golden brown and no longer pink in the center, 5-6 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add the remaining 2 tsp oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.

4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add current jelly to the pan and cook, stirring until melted. Stir in the cornstarch mixture, the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts

Steak Diane

Todays lunch was my first try at one of several recipes I found in Eating Well magazine. The recipe was great, quick and easy to do. Give it a try use good steak and you should be very happy with it.

Serve with Garlic Mashed Potatoes or a Green Salad.

1 pound boneless strip steak, such as New Your or Rib Eye (3/4 to 1 inch think) cut into four portions.
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy (skipped this for my lunch, non in stock).
1 15 ounce can reduced sodium beef broth
1 tsp butter
1 tsp all-purpose flour
2 tsp Dijon mustard

1. Season the steaks on both sides with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add steaks and cook 3-5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm. (I barbecued the steaks on the grill 7-8 minutes per side at 400 for medium rare).

2. Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices , about 3 minutes. Add brandy and cook, stirring , until almost evaporated, about 1 minute. Add broth , bring to a boil and cook until reduced by half, 8-10 minutes.

3. Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce to serve.

Makes four servings
Per Serving: 284 Calories; 6 points.