Recipe: Prime Rib

VIRGINIA BEACH, Va. - You may be a little tired of turkey, and with Christmas just days away, you still may need a fairly easy main dish to please the crowd.

How about prime rib?

We went to Hilltop in Virginia Beach for tips on how to make this meal an extra special one -- one that will wow your guests.

Recipes:

Prime Rib
Serves:10-12 ppl

Tools Needed
Roasting Pan with Rack, Measuring Cups & Spoons, Cutting Board, Boning Knife

Ingredients
12-14 lb Standing Rib Roast; 21 days minimum wet aged; chine bone removed and tied back on
1/4 cup Beef Seasoning
1/4 cup Canola Oil
2 ea Carrots; washed & cut into 2" pieces
1 lg or 2 small Onions, Red; Peeled & Quartered
2 stalks Celery; washed & cut into 2" pieces

Method of Preparation

1) Preheat the oven to 450 degrees Farenheit and place oven rack in the bottom 1/3 of the oven.

2) Remove roast from the refrigerator for at least 2 hours before cooking to raise its internal temperature.

3) Using gloved hands, rub half of the canola oil on the top of the roast and season with 2 T of seasoning.

4) Repeat this process on the sides and bottom of the roast making sure to cover the entire area.

5) Place the roast bone side down in the center of a roasting pan. Place in oven and
set timer for 15 minutes. When the time has passed, check on roast. When it has a nice dark brown
color to it, reduce the temperature to 325 degrees.

6) Check on the rib every 30 minutes to baste it with its own drippings. Take a temperature reading at this time.
To get an accurate temperature reading, place a meat thermometer deep into the thickest part of the rib roast.
The prime rib roast will vary in cooking time depending on the size of the rib roast. A 3 bone rib roast will
take approximately 1.5-1.75 hours while a full 7 bone rib roast will take 3 or more hours.
For a rare prime rib, remove the roast when it reads 120 degrees. Let it go to 125 degrees for medium rare.

7) When the roast reaches 120 degrees (or 125-130 depending on how well you like it done) remove it from the oven.
Take the rib out of the roasting pan and place, covered in foil, on a cutting board to rest. Let it rest for at least 30 minutes
before cutting into it. In the mean time, you may begin making the au jus.

8) When the au jus is made and the roast has rested, you may carve the roast and serve it.

 

Beef Seasoning

Yield: 1 3/4 cups Shelf Life: 1 month
Storage: Air tight container, dark closet

Tools Needed
5 qt Mixer w/ Paddle Attachment, Rubber Spatula, Airtight Conatiner w/ Lid

Ingredients
1 cup Kosher Salt
1/3 cup Black Pepper
2 Tbsp Ground Rosemary
2 Tbsp Ground Thyme
2 Tbsp + 2 tsp Granulated Onion
2 Tbsp + 2 tsp White Pepper
1 tsp Granulated Garlic
1 tsp Rubbed Sage

Method of Preparation
1) Mix all ingredients in 5 qt mixer and using the paddle attachment, mix for 10 minutes

2) Transfer to an airtight container with lid, label and date, store in cool, dark area.

 

Au Jus
Storage: Walk In
Shelf Life: 4 Days

4 Qt Pot, Measuring Cups & Spoons, China Cap (strainer), Cheese Cloth

Natural Pan Drippings
3/4 cup Red Wine, Cabernet Sauvignon
2 Qts Beef Stock
pinch Rosemary, Crushed
1 tsp Thyme Leaves
1 tsp Rubbed Sage

1) Skim off excess fat from pan drippings and place roasting pan over medium-high heat.

2) When pan is very hot, deglaze with red wine and stir with wooden spoon to remove any bits that were stuck to the pan.

3) Add the remaining ingredients and bring to a boil. Lower heat to a simmer and reduce by half (about 30 minutes).

4) When au jus is reduced, strain through a fine mesh strainer and serve.

 

Creamy Horseradish Sauce
Yield: 3 cups Storage: Refrigerator
Shelf Life: 3 Days

Tools Needed
S/S Bowl, Whisk, Measuring Cups & Spoons, Rubber Spatula, Serving Dish, Plastic Wrap

Ingredients

1 1/2 Cup Mayo
1 1/2 Cup Sour Cream
3/4 Cup Horseradish, drained
1 tsp Coleman's Dry Mustard
1 tsp White Pepper
1 tsp Kosher Salt, Diamond Crystals

Method of Preparation
1) Mix all ingredients together in a stainless bowl

2) Transfer to a serving dish, cover and store in refrigerator

3) Sauce needs to marinate for 6 hours prior to serving.
 

Baked Potato

Yield: 4 Potatoes Storage: Refrigerator
Shelf Life: 3 Days

Ingredients

4 Russet Burbank Potatoes
2 Tbsp Margerine
2 Tbsp Kosher Salt
Sour Cream (optional)
Butter (optional)
Chives (optional)

Method of Preparation
1) Scrub the potatoes clean with a scrub pad and cool water.
Allow the potatoes to dry at room temperature overnight.

2) Preheat oven to 350 degrees.

3) Rub the potatoes with the margerine and sprinkle the tops with
the kosher salt.

4) Place in the oven for approximately one hour, depending on
the size of the potato.

5) When the potatoes are fork tender, make a small inciscion
in top, center of the potatoes and push together from the sides.

6) Serve with butter, sour cream, and chives or other garnish.
 

Click here to find out more about the restaurant.  www.burtonsgrill.com