Remember when Sunday dinners were a big event, surrounded by family around the table. Sharing a meal, memories and stories?? We need more of that in our busy world. Everyone should plan a Sunday dinner, if not once a week, then at least once a month.
And at our house, we do plan these family-centred meals. Not every week, but when everyone has time in their busy schedule to stop by and pay a visit to play with the kids and hover around the kitchen waiting for a delicious meal.
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| A beautiful roast is the essence of a Sunday dinner! |
This Sunday, we had one of our dear friends over for dinner. And luck would have it, prime rib roasts were on for a steal of a deal at one of the local markets...so how could I resist!
The nights meal will come in 3 parts. In different posts.
The roast.
The potatoes.
The Yorkshire puddings.
Prime Rib Roast
Makes: 4-6 servings
2 medium onions
4 small carrots
1 head of garlic
2 Tbsp dried parsley
Extra Virgin Olive Oil
2 cups beef stock (homemade is what I use, stored in the freezer)
Salt and pepper
Preheat oven to 450 degrees Fahrenheit
Start by patting your roast dry with paper towels. Season well with salt and pepper.
Rough chop (you don't even have to peel) the onion, carrots and garlic. Lay these vegetables in a layer in your roasting pan.
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| Keeping it simple! |
Place roast into pan on top of your vegetables. Add 1/2 cup of the beef stock. Slide your roast into the preheated oven for 15 minutes. The high temperature will sear the meat so the delicious juices stay in.
When 15 minutes is up, turn your oven down to 350 degrees and cook for 20-30 minutes per pound depending on how you want it cooked. If you notice your pan getting 'dry' throughout the cooking process, feel free to add a bit of liquid (beef stock, vegetable stock or a drizzle of water) so the bottom of the pan stays moist.
I find having a meat thermometer is extremely handy for cooking a roast as I know what temperature we like it cooked to (140-160) and I know that it's best to remove the roast from the oven at about 10 degrees less as it will continue to cook as it rests.
Here's a handy chart to help you decide how long to cook your roast - Roast Beef Cooking Chart
Remember, if you want your roast cooked to medium doneness (160 degrees), remove it from the oven when it reaches around 150 degrees, cover it with foil and let rest for at least 15 minutes so that wonderful cut of meat can reabsorb it's juices.
Your pan should have some great drippings from cooking, so remove the vegetables, strain and reserve the drippings for your sauce. Recipe follows....
Makes: 1 1/2 - 2 cups
1 lb (about 12 medium) fresh mushrooms (any kind will work)1 - 1 1/2 cups beef stock
2 Tbsp butter
2 Tbsp Extra Virgin Olive Oil
Preheat a stainless steel frying pan with butter
and
oil over medium high heat
and
oil over medium high heat
Add your reserved pan drippings, and beef broth and lower heat to medium and slightly reduce your sauce. This sauce will be a thin but richly flavoured sauce to serve over your sliced roast, mashed potatoes and Yorkshire puddings.
Once your sauce is complete and your meat has rested, transfer roast to a carving platter and slice to your liking. We prefer thinner slices but there is nothing wrong with a big 'ol slab of meat on your plate!! Trust me, you'll see lots of that come BBQ time at our house.
Drizzle with sauce, serve with potatoes and puddings and enjoy dinner with your family!! Spend time together - live, love and laugh. A lot!
Yes, we did enjoy!
--The Cook
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