Yummy 201612

http://www.yummy.ph 76 December 2016

Serves 10 to 12
Prep Time 30 minutes
Cooking Time 4 to 5 hours

3 to 4 tablespoons sea salt
2 tablespoons ground
black pepper
2 tablespoons ground
pink peppercorns
2 tablespoons chopped
fresh rosemary
1 (4-kilo) slab boneless
prime rib

FOR THE RED WINE SAUCE
2 tablespoons canola oil
500 grams beef soup bones
2 large white onions,
sliced into 6 pieces
2 medium carrots, peeled
and cut into 2-inch pieces
2 stalks celery, trimmed and
cut into 2-inch pieces
1 (750-ml) bottle
dry red wine
2 stalks parsley
5 sprigs fresh or
1½ teaspoons dried
rosemary or thyme
3 bay leaves, crushed
1 teaspoon whole
black peppercorns
2½ cups beef or
chicken stock
1½ tablespoons butter

R÷|ĪĻNģÚë±RڎœÚĻÖN±Ďϱģ˜÷ģðÙR÷Ī±ë|ģš

RŅŽ|ð¦R±¦lÚð±X|Ņ˜±

2½ tablespoons

>‡«ÕÀ«œÃiyœÕÀ

salt

1 Preheat oven to 275°F.

2 Combine sea salt, black

pepper, pink peppercorns,

and rosemary in a small bowl.

3 Pat beef dry with paper

towels. Season with

peppercorn mixture on all

sides. Place beef, fat side up,

on a wire rack and allow to

come to room temperature,

about 30 minutes.

4 Meanwhile, make the

red wine sauce: Heat oil

in a Dutch oven or heavy-

bottomed saucepot over high

heat. When almost smoking,

sear beef bones until

browned. Set aside.

5 In the same pot, add

onions, carrots, and celery.

Cook for 8 to 10 minutes or

until tender and browned.

6 Add wine, parsley, rosemary

or thyme, bay leaves, and

peppercorns. Let wine reduce

to half.

7 Return beef bones to pot

and add stock. Bring to a

boil and cook for about

10 minutes. Transfer contents

of the pot to a roasting pan.

8 Set wire rack with beef

on top of the roasting pan.

Insert a meat thermometer

in the thickest part of the

slab.

9 Place beef on the lower

rack of the oven and roast

until thermometer registers

125°F for medium-rare or

135°F for medium, about

4 to 5 hours.

10 Remove beef from the

oven, tent loosely with foil,

and allow to rest for

10 minutes.

11 Strain sauce and set

aside. Discard bones and

vegetables.

12 Melt butter in a

saucepot over medium

…i>Ì°Ƃ``yœÕÀ>˜`VœœŽvœÀ

1 to 2 minutes or until light

brown. Add strained sauce

>˜`܅ˆÃŽ՘̈yœÕÀ…>Ã

dissolved. Cook until sauce

thickens slightly. Season to

taste with salt. Transfer to a

serving dish.

13 Slice meat as desired,

arrange on a platter, and

serve with red wine sauce.

Celebrate the most wonderful time of the year

with a juicy, hefty, mouthwatering slab of meat!

Rubbed with zesty seasonings and paired with a

ENCUUKEUCWEGKVȤUHGUVKXGFKPKPICVKVUDGUV

of the spread

One