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Posts Tagged ‘prime rib’

Chasen’s Chili with Leftover Prime Rib

In Food, Media, Recipes on February 3, 2012 at 9:38 am

I’m married to a third-generation New Yorker so it’s no surprise that it’s #ALLIN for the Giants over here. This year my husband will be making a huge pot of Chasen’s Chili (above) with his signature addition—leftover prime rib.

He stumbled across this winning combo after Christmas dinner this past year and we’re dying to try again. He makes the Chasen’s recipe as is, and then toward the end throws in chunks of prime rib, which add a totally indulgent note to this already fantastic chili. So tonight—instead of roasting a standing rib roast for the two of us—we’ll have grilled bone-in ribeye steaks, with enough leftovers for Sunday’s big game. For more Super Bowl ideas, here’s a post of my game-time favorites from last year, with pics below: SUPER BOWL FOOD.

Perfect Prime Rib & Yorkies

In Food, Recipes on December 31, 2011 at 5:48 pm

We’ve just returned from a Wifi-free week in the mountains, but I wanted to get in a quick post about Christmas dinner under the wire before the New Year. Although I’ve happily eaten pretty much the same Christmas dinner every year of my life, this year the venue (but not the menu) changed! It was our first time hosting. My husband picked up a nine-pound, four-rib roast of prime dry-aged beef from Harvey Gussman at Harvey’s Guss Meats. Ladies and gentlemen, Harvey Gussman is a man who knows his way around a rib roast.

L.A.'s king of prime rib, Harvey Gussman (photo via harveygussmeat.com)

Harvey sells restaurant quality roasts, and his method for cooking is second to none. Per Harvey, take roast out of the fridge two hours before you plan to put it in the oven. Wet down two cups of kosher salt, drain the salt and then pack it on the fat side of the roast.

Preheat the oven to 475 degrees. Put the roast in at 475 for 15 minutes, and drop heat down to 350 degrees and continue roasting for about two hours, or until meat thermometer registers 125 for medium rare. Allow to sit for 30 minutes, during which time internal temperature will rise 10 degrees.

While the roast was resting, I used the drippings to make these perfect little Yorkshire Puddings from an old favorite Gourmet recipe.

The trick is to make the batter earlier in the day to ensure that it has plenty of time to chill in the fridge before meeting its fate with the hot drippings.

These we served along with Brussels Sprouts with Fennel, Shallots and Walnuts, my grandmother’s horseradish cream and my dad’s perfect mashed potatoes. And I’m ready to do it all over again. Happy New Year’s!

Leftover Prime Rib Stroganoff

In Food, Recipes on January 1, 2011 at 2:29 pm

Happy New Year! What a gorgeous beginning to a brand new year! Last night we rang it in at a very swish party down the street, where our friends John and Jamie completely outdid themselves. Think slices of gooey grilled cheese sandwiches, braised short ribs, terrines of everything you can imagine and individual chocolate pots de creme sprinkled with sea salt. Jamie did all the cooking, and for quite a crowd. We of course did all the eating and drinking. And waking up this morning, with the cheery memories of last night still lingering, I have to say that 2011 is off to a pretty great start.

A start that doesn’t involve doing any dishes, the downside of which is that it doesn’t involve any leftovers either. But for those of you who are lucky enough to have prime rib in your fridge from last night’s feast—as I did last week after Christmas dinner—I thought I’d share a rather decadent use for it.

I found this stroganoff recipe from Molly Stevens that calls for tri-tip, but instead I subbed in leftover, cooked prime rib. Also, because it is so rich I skipped the grilled bread she calls for and instead used a more virtuous Barilla Plus farfalle, which is higher in protein than regular pasta and has omega 3 and fiber.

Leftover Prime Rib Stroganoff

Adapted from a recipe by Molly Stevens. I like to use a mix of crimini and oyster mushrooms, which won’t break the bank.

Serves 4-6

2 tablespoons (1/4 stick) unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices

Coarse kosher salt

1/4 cup dry vermouth or dry Sherry

1/4 cup crème fraîche

1 1 1/2-pound leftover prepared prime rib, cubed

1 cup thinly sliced shallots (about 4 large)

1 tablespoon all purpose flour

1 teaspoon tomato paste

1 cup beef broth

1/2 teaspoon Hungarian sweet paprika

1/4 cup sour cream

2 tablespoons chopped Italian parsley.

16-ounce box Barilla Plus farfalle, cooked to desired doneness

Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.

Add vermouth or sherry to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.

Melt remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Working in batches, add beef pieces to skillet and sauté just warm, about 30 seconds per side. Transfer beef to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.

Add prime rib and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.

Add beef mixture to mushrooms and stir to combine. Divide pasta into 4-6 bowls and spoon beef mixture over. Sprinkle with parsley and serve.

T Minus 362 Days

In Drink, Food on December 27, 2009 at 6:42 pm

As soon as the last plate of prime rib had been cleared on Christmas night, my husband declared that he was already starting the countdown to Christmas 2010. The one-two punch of fondue on Christmas Eve followed by Christmas dinner at my parents’ is by far the best meal sequence of the year—every year. We start Christmas evening with osetra caviar (this year we splurged on Caspian instead of domestic) and Champagne (Salon ’97).

Then my dad roasts a prime rib using a classic recipe out of James Beard, which calls for steady low heat. This year my husband made Yorkshire Puddings from an old Gourmet recipe. My mom has a great popover pan, which produces perfect individually sized puddings.

Here is indisputable proof that my father makes the best prime rib on the planet, and that Mr Foodinista has a way with a carving knife:

This year with the prime rib we enjoyed a 2003 Far Niente Oakville Cabernet Sauvignon along with a bottle of 1999 Cakebread Cellars Benchland Select from my alma mater (yours truly used to work at Cakebread Cellars right out of college over a decade ago), and a bottle of 2003 Eisele Vineyards Cabernet Sauvignon from my friend Christiane’s family winery. We finished off the evening with some stilton and vintage port. And ibuprofen. I mean, let’s be serious.

And so the countdown to next year’s festivities begins! For a look at last year’s, click HERE.

Crazy Good Christmas Dinner

In Drink, Food on December 26, 2008 at 9:12 am

caviar

All year my husband looks forward to Christmas Dinner at my parents.’ It’s a killer lineup that starts with caviar and all the fixings—Kendall Farms crème fraîche, finely chopped sweet Texas onion, hardboiled egg and fresh dill on toast points (Pepperidge Farm white works great). This year we served it with a bottle of 1998 Taittinger Comte de Champagne left over from our wedding. With Russian caviar prices through the ROOF, my dad got Siberian sturgeon caviar sustainably raised in Italy. Soooo good.

horseradishLast year there was the horseradish debacle. None of the stores in town had fresh, and all of the jarred had been premixed with cream and had no fight. A couple months ago, my dad grabbed a jar of Fortnum & Mason’s hot horseradish from the shop in Piccadilly to go with the 9 ½ pound standing rib roast, roasted Brussels sprouts and mashed potatoes with chives and a dollop of that crème fraîche. My mother shared two incredible local bottles—a 2004 Joseph Phelps Insignia and a 2003 Shafer Hillside Select Cabernet.

Typically we end the evening with stinky cheese and port, but we’re going to do that tonight instead. Last night’s meal ended with a persimmon steamed sticky pudding and hard sauce. Merry Christmas indeed!

primerib

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