Oh Yeah, Perfect Prime Rib

Guys, this is THE post to get you excited for the day of sweat pants and food. You know, Thanksgiving! Let’s be honest. Pulling on your comfy pants to eat a magnitude of 5 meals in one evening is one of the best holidays of the year.

Being Asian means it’s also a blend of cultures, mixing Chinese food with American food to overfill your belly with yumminess. Next to the large turkey is roasted duck. Next to the green bean casserole, there’s the bok choy. Rice goes along with everything. And Chinese people, you know that fruit/veggie salad mixed in Mayo. Am I the only one that loves to eat it but also finds the ingredients strangely disgusting? It really is good though!

Okay, I do have something to admit. Sometimes we don’t even eat turkey. When I celebrate with my family or MG’s family, it’s too much food to cook an entire bird. Instead we cook a huge slab of prime rib and call it Thanksgiving! It may not be the traditional American meal, but it satisfies everyone and we leave with happy bellies. Isn’t that what the holiday is really about anyway – being grateful and enjoying the day with your family?

So today’s post features my infamous prime rib roast. Oh yeahhh!

Prime cover

Ribeye steak is one of the most flavorful, if not the most flavorful, cut of meat. It’s marbled (in other words fatty, yum), and juicy. If you love bone-in ribeye, then you’ll love the standing rib roast. Standing rib roast is the same cut as a ribeye, but not cut into sections, with the bone still intact. A rib roast is without the bone; still the same cut of meat. All delicious.

Prime Rib Roast Recipe

Ingredients:

  • Rib roast (~14 pounds)
  • 12 cloves of garlic
  • 6 sprigs of fresh thyme
  • 1 large onion
  • Emeril’s Creole Seasoning Essence (see below)

Emeril’s Creole Seasoning Essence – mix all the ingredients together

  • 2.5 tablespoons of paprika
  • 2 tablespoons of salt
  • 2 tablespoons of garlic powder
  • 1 tablespoon of black pepper
  • 1 tablespoon of onion powder
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions:

  1. Pre-heat the oven to 450°F.
  2. Blend the garlic, thyme, and onion together (I usually use a Magic Bullet).
  3. Pull the fat cap back and rub the roast with the essence seasoning. Now rub the blended mix onto the roast, and slather it onto the roast generously.
  4. Lay the fat cap back on and secure the cap by tying the two together with twine.
  5. Place the roast with the rib side down on a wire rack, into the center of the oven. Place a drip pan to collect drippings.
  6. Roast for 15 minutes at 450°F. Then lower the temperature to 325°F. Estimate 17-20 minutes per pound. A meat thermometer is recommended as you’ll get the best results. Make sure you push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone. You want the internal temperature at 130°F for medium rare or 140°F for medium.
  7. When finished roasting, take the roast out and let it sit for 15-20 minutes. This is important so that the juices gets absorbed back into the meat.
  8. Cut off the twine, carve, and serve with drippings and horseradish on the side.

We’ve made this recipe multiple times now, and it never fails. As I type up this post, my stomach is rumbling with hunger.

Seasonings

This essence is great with all cuts of beef! I store it in an air-tight container and place it into my spice cabinet.

Cap

Mmmm fat cap!

Seasoned

Season generously!

Ready

Ready for roasting!

Roast

Hardest part – let the meat sit after roasting.

Done

Posting this picture again, because isn’t it mouth watering? It’s the best when you’re named as carver. You get to snack on the little chunky pieces while cutting!

Okay, I have something else to admit (apparently this post is all about being honest). I’ve never actually roasted a turkey before. One day, I’ll muster up the courage to make one for the family. And perhaps you’ll see the recipe on here. But for now, I’ll have prime rib for Thanksgiving, and I’m perfectly happy with that!

What kinds of foods do you have for Thanksgiving that isn’t based on the “traditional” foods? Will prime rib be a part of that this year?

Noms away!
Jay

Emeril’s Essence Creole Seasoning Recipe

  

Beef Osso Buco (Jay’s Way)

A friend came over once and made me osso buco. It was an amazing meal (though my kitchen was a disaster afterwards. Boys leave such crazy messes in the kitchen)! I couldn’t stop thinking about how yummy and tender the meat was, how creamy the polenta tasted, and how the amazing sauce tied it all together. Even better, the leftover pot of broth! I made chorizo mussels with it for dinner the next day. Two meals from one pot? Hell yes.

Both meals in one dinner? Double hell yes. I had a dinner party for 8 during Christmas time and this was the perfect meal! Get this, I had salad for the first course, osso buco for the second, mussels with bread for the third, and then dessert.

Osso buco is an Italian dish of braised veal shanks. Perhaps I’m in an Italian state of mind since I’ll be going to Italy in 2 weeks!

I’ll post my osso buco recipe today. On friday, come back for how to make chorizo mussels in the same broth!

This recipe is how I cook it, but others may prepare on a stove and then oven.

Done

Ingredients:

  • 4 – 6 pieces of veal shanks (about 3 pounds)
  • 1/2 cup diced carrot
  • 1 medium onion, diced
  • 4 cloves of garlic, chopped
  • 3-4 sprigs fresh thyme
  • 1 cup dry white wine
  • 1-2 cups beef stock
  • 1 (14.5 oz) can of diced tomatoes
  • Flour
  • Butter
  • Salt and pepper for tasting

Essential Cooking Tool: Pressure Cooker

Invest in a pressure cooker and I bet you’ll never use your crock pot again!

Directions:
1. Dust the veal shanks lightly with flour. Heat up butter in your pressure cooker until melted, and brown the veal shanks on medium/medium-high heat. Set veal shanks aside.
2. Add chopped garlic, carrots, and onion to the pressure cooker, and stir until onion is tender. Add the wine and scrap up all the browned bits in the cooker. Simmer for 15 minutes.
3. Pour in the tomatoes and beef stock, and add thyme. Season with salt and pepper. Then add the veal back into the pressure cooker.
4. Cook the veal in the pressure cooker for 45 minutes (according to your manual’s instructions).
5. Once cooked, serve with mashed potatoes or polenta.

Polenta directions: Bring 6 cups of water to a boil, add 2 teaspoons of salt, and whisk in 1 and 3/4 cups of cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender. Stir often. Turn off the heat, and add 3 tablespoons of butter until combined and melted.

Dusting

Broth

Dinner

It’s a great meal to make when you have guests since you can easily make a huge pot of food. It’s also a fancy meal that will leave your guests impressed.

Have you ever had osso buco before? Where and did you like it? Is this a recipe you can recreate?

Remember to come back on Friday for my chorizo mussels using leftover broth from the osso buco.

Love,
Jay

  

Jack Link’s Beef Jerky

Are you a savory or sweet type of person? At night what do you crave the most?

I’m always craving salty foods. My favorite snacks include Cheeto’s, fries, and chips. My all time favorite snack? Beef jerky. It’s what I want all the time! Obviously there are days where I crave sweets. But if I’m craving sweets, it needs to be SUPER sweet. I’m talking chocolate cake with chocolate chips topped with chocolate fudge and caramel. Why so specific? Cause I just ate that… No joke. I’ll probably have jerky after the sweets though.

For you savory people, I came across the best beef jerky ever, and I want to let you know about it too!

It’s Jack Link’s Prime Rib Seasoning Tender Cuts. I could eat these all day. For some reason they are really hard to find at the stores. You always see the regular, pepper, or teriyaki flavors, but you need to do some searching for the prime rib one. Because of this, I actually buy these in bulk, 5 packages every time. I feel crazy when I go and check out. The cashier always looks at each of the bags to see what’s the big deal.

Beef Jerky!Do I look a bit crazy here?

The two places that I’ve seen this specific jerky is Walmart and Target. Promise they are good. Go buy a bag and let me know what you think about these tasty little treats!

Have a great weekend,
Jay