| Herb and Garlic Crusted Prime Rib Roast |
This slow-roasted prime rib recipe is flavored with a garlic and ... |
Main Course, American, Beef Recipes, Christmas, Special Occasion |
{"title":"Herb and Garlic Crusted Prime Rib Roast","description":"This slow-roasted prime rib recipe is flavored with a garlic and herb crust, perfect for a flavorful and impressive main dish.","full_ingredient_list":["5 pounds beef prime rib","2 teaspoons freshly ground black pepper","2 teaspoons fresh rosemary","1 teaspoon fresh thyme","8 cloves garlic, minced","1\/4 cup olive oil","Sea salt","Horseradish (optional)"],"components":[{"name":"Prime Rib Roast","ingredients":[{"name":"Beef prime rib","quantity":"5 pounds","preparation_notes":"Use bone-in for better flavor.","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"2 teaspoons","preparation_notes":"","substitutions":[]},{"name":"Fresh rosemary","quantity":"2 teaspoons","preparation_notes":"Chopped.","substitutions":[]},{"name":"Fresh thyme","quantity":"1 teaspoon","preparation_notes":"Chopped.","substitutions":[]},{"name":"Garlic","quantity":"8 cloves","preparation_notes":"Minced.","substitutions":[]},{"name":"Olive oil","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"Sea salt","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"Horseradish","quantity":"To taste","preparation_notes":"For serving, optional.","substitutions":[]}],"tools_and_equipment":["Cast Iron Skillet","Meat Thermometer"],"instructions":[{"step_number":1,"description":"Remove prime rib from the refrigerator one hour before cooking.","tips":"Season it on all sides with salt and allow it to come to room temperature."},{"step_number":2,"description":"Preheat oven to 500 degrees F and adjust oven rack to cook in the center.","tips":""},{"step_number":3,"description":"Combine salt, black pepper, rosemary, thyme, garlic, and olive oil.","tips":"Mix these ingredients together thoroughly to create a seasoning rub."},{"step_number":4,"description":"Pat the roast dry with paper towels and rub seasoning all over it.","tips":"Ensure even coating on all sides for maximum flavor."},{"step_number":5,"description":"Place the roast in a pan, bone side down if it has bones, and roast at 500 degrees F for 15 minutes.","tips":""},{"step_number":6,"description":"Reduce the oven temperature to 325 degrees F and continue roasting until the desired internal temperature is reached.","tips":"Use a meat thermometer to check: rare (120\u00b0F), medium rare (130\u00b0F), medium (140\u00b0F), or medium well (150\u00b0F)."},{"step_number":7,"description":"Remove from the oven when meat is 5-10 degrees below desired doneness to allow for carryover cooking.","tips":""},{"step_number":8,"description":"Tent roast with foil and let it rest for 30 minutes before carving.","tips":"Resting helps retain juices for a moist roast."},{"step_number":9,"description":"Carve the roast against the grain and serve with horseradish if desired.","tips":"Slicing against the grain ensures tender slices."}]}],"prep_time":"10 minutes","cook_time":"1 hour 45 minutes","total_time":"2 hours 55 minutes","servings":"10 people","tags":["Main Course","American","Beef Recipes","Christmas","Special Occasion"],"notes":"Using a meat thermometer ensures precise cooking. Allow the meat to rest to seal in the juices."} |
| Gourmet Beef Wellington |
A classic beef wellington recipe with a rich red wine sauce, perf... |
beef, classic, special occasion, main course |
{"title":"Gourmet Beef Wellington","description":"A classic beef wellington recipe with a rich red wine sauce, perfect for a special occasion.","full_ingredient_list":["2 x 400g beef fillets","Olive oil, for frying","500g mixture of wild mushrooms, cleaned","1 thyme sprig, leaves only","500g puff pastry","8 slices of Parma ham","2 egg yolks","1 tbsp water","2 tbsp olive oil","200g beef trimmings","4 large shallots","12 black peppercorns","1 bay leaf","1 thyme sprig","Splash of red wine vinegar","1 x 750ml bottle red wine","750ml beef stock","Sea salt","Freshly ground black pepper"],"components":[{"name":"Beef Wellington","ingredients":[{"name":"beef fillets","quantity":"2 x 400g","preparation_notes":"Wrap in cling film and chill overnight","substitutions":[]},{"name":"olive oil","quantity":"for frying","preparation_notes":"","substitutions":[]},{"name":"mixture of wild mushrooms","quantity":"500g","preparation_notes":"Cleaned and finely chopped","substitutions":[]},{"name":"thyme sprig","quantity":"1","preparation_notes":"Leaves only","substitutions":[]},{"name":"puff pastry","quantity":"500g","preparation_notes":"Cut in half and rolled into rectangles","substitutions":[]},{"name":"Parma ham","quantity":"8 slices","preparation_notes":"","substitutions":[]},{"name":"egg yolks","quantity":"2","preparation_notes":"Beaten with 1 tbsp water and a pinch of salt as egg wash","substitutions":[]},{"name":"sea salt","quantity":"","preparation_notes":"","substitutions":[]},{"name":"freshly ground black pepper","quantity":"","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Cling film","Frying pan","Knife","Rolling pin","Pastry brush","Oven"],"instructions":[{"step_number":1,"description":"Wrap each beef fillet tightly in cling film to set its shape, then chill overnight.","tips":""},{"step_number":2,"description":"Remove cling film and sear beef fillets in a hot pan with olive oil for 30-60 seconds until browned all over. Cool.","tips":""},{"step_number":3,"description":"Fry the chopped mushrooms in olive oil with thyme and seasoning until a paste forms, then cool.","tips":"Ensure all moisture is evaporated to form a paste."},{"step_number":4,"description":"Roll out puff pastry to envelop each beef fillet. Chill.","tips":""},{"step_number":5,"description":"Lay Parma ham on cling film, cover with half the mushroom paste, place beef on top, and roll into a log. Chill.","tips":"Overlap the ham slightly to form a secure wrap."},{"step_number":6,"description":"Brush pastry with egg wash, wrap around beef, and chill.","tips":"Ensure pastry is well-sealed around the beef."},{"step_number":7,"description":"Score pastry lightly, brush with egg wash, then bake at 200\u00b0C for 15-20 minutes until golden brown. Rest before slicing.","tips":"Resting allows juices to redistribute evenly."}]},{"name":"Red Wine Sauce","ingredients":[{"name":"olive oil","quantity":"2 tbsp","preparation_notes":"For frying","substitutions":[]},{"name":"beef trimmings","quantity":"200g","preparation_notes":"Assk the butcher to reserve","substitutions":[]},{"name":"shallots","quantity":"4 large","preparation_notes":"Peeled and sliced","substitutions":[]},{"name":"black peppercorns","quantity":"12","preparation_notes":"","substitutions":[]},{"name":"bay leaf","quantity":"1","preparation_notes":"","substitutions":[]},{"name":"thyme sprig","quantity":"1","preparation_notes":"","substitutions":[]},{"name":"red wine vinegar","quantity":"Splash","preparation_notes":"","substitutions":[]},{"name":"red wine","quantity":"1 x 750ml bottle","preparation_notes":"","substitutions":[]},{"name":"beef stock","quantity":"750ml","preparation_notes":"","substitutions":[]},{"name":"sea salt","quantity":"","preparation_notes":"To taste","substitutions":[]},{"name":"freshly ground black pepper","quantity":"","preparation_notes":"To taste","substitutions":[]}],"tools_and_equipment":["Large pan","Fine sieve","Muslin"],"instructions":[{"step_number":1,"description":"Heat oil, fry beef trimmings until browned, then add shallots, peppercorns, bay leaf, and thyme. Cook until shallots are golden.","tips":"Stir frequently to prevent shallots from burning."},{"step_number":2,"description":"Add vinegar, reduce, then add wine and boil until reduced. Add stock, bring to boil, then simmer for 1 hour. Strain.","tips":"Strain through muslin for a smoother texture."}]}],"prep_time":"Overnight for chilling","cook_time":"Approximately 1 hour for sauce, 15-20 minutes baking","total_time":"Overnight plus 1.5 hours","servings":"4","tags":["beef","classic","special occasion","main course"],"notes":"Ensure the beef is well-chilled to maintain its shape during cooking."} |
