How are you doing? It’s been a challenging couple of weeks/months, and we are all trying to keep our wits about us. It is hard when you have been getting up and going to work every day for the last 40 years. You try to save for a raining day, but this is far more than that.
So, I thought why not find a reason to celebrate? In my house, celebrations were always at Lawry’s the Prime Rib on La Cienega, Beverly Hills. Over the weekend I put up some holiday decorations and we all pretended it was Christmas. That seemed to cheer up all the “inmates.” I ordered a 2-bone prime rib roast—perfect for two. I like the idea of having lots of leftover meat for a second or third dinner, sandwiches—both hot and cold—and my famous Prime Rib Chili.
Read the recipe completely. You’ll find it’s easier than it looks. Order the best quality Prime Rib roast you can find… it’s called PRIME for a good reason. It should be well conformed with perfectly marbled fat. I asked my butcher to cut loose the bones from the eye roast and season it the rib roast and the bone rack with a mixture of salt, pepper, paprika, garlic powder and a touch of BBQ seasoning. The butcher should tie the bones back on the eye roast.
A two-bone roast is perfect for 2 to 3 people. A three-bone roast will easily feed 4 to 6 people with leftovers. You will also need a digital thermometer and a roasting pan.
For the meat
1 standing rib roast, 2-7 ribs bones cut away from the roast, seasoned and tied back to the roast with kitchen string (ask your butcher to prepare the rib roast this way)
For the gravy
Drippings from the roasting pan
1/4 cup all-purpose flour
3 cups beef stock
1 cup red wine
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Herbs, to taste
2 tablespoons balsamic vinegar (optional)
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Who is Ed Engoron?