Milano Family Winery Recipes
Roast Prime Rib of Beef with Horseradish Crust
Monday,
08 January 2007
Prime rib, Cabernet...repeat as necessary. Need we say more?
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down.
(The ribs act as a natural roasting rack.) In a small
bowl mash together the garlic, horseradish, rosemary,
thyme, salt, pepper, and olive oil to make a paste. Massage
the paste generously over the entire roast. Put the pan
in the oven and roast the beef until the internal temperature
of the meat registers 125 degrees F on an instant-read
thermometer (medium-rare), 1 1/2 to 2 hours. Remove the
beef to a carving board and let it rest for 20 minutes
before carving.
Pour off some of the pan drippings and place pan on stovetop
over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits
on the bottom of the pan. Reduce the wine by half. Whisk
in the flour, then add the broth and continue to cook, whisking
until sauce thickens into a gravy, about 10 minutes.
Serve with Scalloped Potato Gratin and Roasted Red Onions.
Scalloped Potato Gratin:
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Yield: 4 to 6 servings
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Preheat the oven to 350 degrees F.
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Yield: 6 servings
Milano Winery - Makers
of VinNOW Winery Software