It doesn’t need to be a holiday, or a birthday, or an anniversary to make something special.
This is a bit different than most would think of making - but it is a great meal to make!!
MARINATED PRIME RIB WITH WINTER VEGETABLE MEDLEY/ROQUEFORT SAUCE (CELERY ROOT IS OPTIONAL) AND PECAN CHOCOLATE/CRANBERRY TARTS
1/2 Prime Rib
1/2 cup garlic cloves, smashed
1 cup peppercorns, crushed coarsely
Pomegranate Marinade (see recipe below)
10 shallots, diced
10 garlic cloves, chopped
1 bunch rosemary, picked and finely chopped
- Sauté in 1/2 cup of olive oil until soft
- Add 1/2 bottle of pomegranate syrup from the Middle East or if not available, substitute 1/4 cup soy sauce with 1/4 cup honey
- Mix all together; let cool.
FOR THE PRIME RIB
- The prime rib consists of 7 bones. Ask your butcher for 1/2 the whole rib. Cut the half into three equal size pieces. Each thick cut will have one bone sticking out. Trim excess fat. Rub each piece of meat with smashed garlic. Sprinkle heavily with crushed peppercorns. Lay the three pieces of meat on a baker’s rack, cover loosely, let sit overnight refrigerated.
- The day of your dinner, light charcoal grill. Sprinkle heavily with coarse salt and grill on all sides until dark. At this point, you can spoon the pomegranate marinade over all sides and continue cooking covered with heat “lowered” until done to desired temperature on the grill. Or, the ribs with pomegranate marinade could be roasted slowly in your own home oven at 325F until done. Let rest 15 minutes on rack before carving.
- IF YOU CHOOSE NOT TO USE A GRILL, then proceed with this method:
Rub each steak with cut cloves of garlic, then rub each steak with 1-2 teaspoons of spice mixture. Let sit no more than 20 minutes. When ready to cook, heat heavy skillets with two tablespoons of clarified butter or olive oil, or, better yet, grape seed oil. Sprinkle salt evenly and lightly over all sides of the steak, making sure steak is dry. Sprinkle with extra pepper if need be. Be bold. Place in pan–do not move until you are ready to brown the other side. When both sides are well seared, either place on rack–finish in 325F oven (if you prefer, do the browning process earlier in the day, as you will create a lot of smoke) or finish in the pan.
WINTER VEGETABLE GRATIN
This is a dish that goes well with the beef for the holidays or in the winter. Just gather any or all the white winter vegetables, such as: parsnip, endive, cardoons * white asparagus. Peel them if appropriate, and then braise them in equal parts chicken stock, water, a good squeeze of lemon, salt and a pinch of sugar. Once the vegetables are tender, drain excess liquid off, you will need 1/2 cup–add 1 cup heavy cream, reduce by a quarter–season with salt, pepper and an additional squeeze of lemon. Rub an earthenware or other low sided baking dish with a cut clove of garlic vigorously. Lay the braised white vegetables in–pour over the lemon cream…sprinkle with a little parmesan cheese, place in a hot 400F oven 'til brown and bubbly.
Peel and shave ever so thinly, dust lightly with flour and fry in peanut oil 'til crisp at 365F. Drain and Salt. These are a delicious addition to the dish…though optional.
When the beef has rested, the gratin is cooked, the celery root chips are waiting…place the finished rib on a carving board and slice straight down, parallel to the bone into four to six 1/3" slices. Serve 2 slices to each diner with the chips and gratin. Garnish the plate with a few leaves of something fresh, such as Arugula or watercress, lightly dressed with a few drops of good vinegar and oil and the celery root chips.
1 bottle good white wine
1/2 cup heavy cream
1/2 pound real Roquefort at room temperature
1/2 pound good butter at room temperature
Reduce white wine in non-corrosive pan until you have 1/2 cup. Pour in 1/2 cup heavy cream and reduce again until you see “large bubbles”, approximately 1/2-2/3 cup liquid. Mash the butter and Roquefort together until smooth. Whisk in 1/4 cup at a time, letting sauce come to an “almost boil”. Strain. Must be kept just warm until serving.
Pecan Chocolate and Cranberry Tart
4 four-inch pre-baked pie shells with one inch sides
2 ounces bittersweet chocolate roughly chopped
1/2 cup pecan halves
1/4 cup dried cranberries
1 extra large egg
1/4 cup brown sugar
2 tablespoons light corn syrup
1 tablespoon molasses
3 tablespoons melted butter
2 teaspoons all purpose flour
1/2 teaspoon vanilla
1 tablespoon rum
Preheat oven to 325 degrees
Distribute the chocolate, pecans and cranberries evenly between the tart shells. Set the shells on a baking sheet.
In a small bowl, beat the remaining ingredients together well. Pour into the tart shells.
Bake until set, about 30 minutes.