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圣诞晚餐Prime Rib Roast的做法

(2013-12-26 06:04:26)
标签:

圣诞晚餐

分类: Food/美食、厨房

昨天的圣诞晚餐,一改我们以往的Prime Rib Roast做法,而采用女儿找来的一款新菜谱“Restaurant-Style Prime Rib Roast”。一下子,这道菜就成了我家最爱,原计划今早的美国南方传统烹饪的圣诞节早餐list 也修改了,用昨晚剩下的Prime Rib Roast 替代了sausage 和培根成为早餐的配菜。一下子,Prime Rib Roast 基本就被一扫而光(只留下一片收在冰箱里这两天用来给我先生做Prime Rib Roast三明治)。

一直以来我家感恩节、圣诞节都很心意Prime Rib Roast,但今年的这道菜的做法就太有收藏价值。不用说,将来我家都只采用这种做法来烹饪这道菜肴啦。

看,我女儿和我先生,吃得多开心:
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Restaurant-Style Prime Rib Roast菜谱
(Video: http://youtu.be/UJzhO-Txxls)

Ingredients:
(3 servings)

1/4 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
2 tablespoons and 1-3/4 teaspoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon celery seed


Directions

(NOTE: Recipe directions are for the original serving size of 14.)

  • Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
  • Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
  • Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
  • Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
  • When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.


"Au Jus" Sauce的做法
1 can of beef broth
1/2 stick of unsalted butter
1/2 cup red wine
1/2 tsp. salt
1/4 tsp. black pepper

While the prime rib is resting, s
train the pan juice from the roasting pan and skim off any fat. Place the roasting pan on top of the stove top burners over high heat. Add the pan juices, beef broth, and red wine. Scrape up any of the brown bits left on the pan. Cook until there is about 1/4 cup of liquid left. Whisk in 4 tablespoons of butter and salt and pepper to taste.

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