Cooking with prime cuts of beef is often seen as a no brainer. The prime cuts of beef include prime rib roast, short loin and sirloin and make up only 25 percent of the carcass.
A classic standing rib roast dinner can be complemented with a potato, caesar salad and Cherries Jubilee.
Goat Cheese Appetizer Spread
- 8 oz. goat cheese 250 g
- 2 tbsp. whipping cream, more if needed 30 mL
- 2 tbsp. extra-virgin olive oil plus more for drizzling 30 mL
- 2 tbsp. dry white wine 30 mL
- coarse salt and freshly ground black pepper
- 2 tbsp. chopped fresh herbs such as parsley, chives, tarragon, dill 30 mL
- 1 tbsp. finely grated lemon zest 15 mL
- crackers
- cherry tomatoes
- 1 celery heart, cut into sticks
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Put goat cheese, whipping cream, two tablespoons (30 mL) olive oil and wine in a bowl and mix with a wooden spoon. Mix just to blend. Mixture should be spreadable. If it’s too thick, add one or two tablespoons (15-30 mL) more cream and mix again. Season with salt and pepper, mix again and taste, adjusting seasoning as necessary.
Line a small, about 1 1/2 cups (375 mL), round bowl or cup with a sheet of plastic wrap and fill with the prepared cheese mixture.
Cover and chill at least 30 minutes and up to 24 hours.
To serve, invert bowl onto a serving platter and peel off plastic. With back of a spoon, level off top of cheese and make a small depression. Drizzle olive oil over top.
Sprinkle with reserved herbs and lemon zest. Arrange crackers or bread slices, tomatoes and celery around cheese and let guests serve themselves. Serves four.
Caesar salad
- 2 heads romaine lettuce
- 1 clove garlic
- kosher salt
- freshly ground black pepper
- 6 anchovies
- 3/4 tsp. Dijon mustard 3 mL
- 2 large egg yolks
- 2 tbsp. fresh lemon juice 30 mL
- 3 tbsp. grated Parmesan cheese 45 mL
- 2 tbsp. plus 1/2 c. olive oil (plus 125 mL) 30 mL
- croutons
- Parmesan cheese shards
Using the side of a sturdy knife or a mortar and pestle, mash one small garlic clove and a pinch of kosher salt until reduced to a paste. Add six anchovies. Mash and chop until well combined and nearly smooth. Scrape into a medium bowl. Whisk in 3/4 teaspoon Dijon mustard, then two large egg yolks and fresh lemon juice. Working drop by drop to start, add two tablespoons (30 mL) extra-virgin olive oil followed by 1/2 cup (125 mL) olive oil.
Whisk constantly until dressing is thick and glossy. Whisk in three tablespoons (45 mL) grated Parmesan. Season with kosher salt, freshly ground black pepper, and more lemon juice, if desired.
Rip lettuce into bite size pieces. Toss with dressing. Garnish with croutons and shards of Parmesan cheese.
Standing Rib Roast
Dry a three-rib roast, about seven pounds (3.5 kg), thoroughly with a paper towel and place it on a plate in the refrigerator to further dry for one to three days.
Bring the meat to room temperature before roasting by allowing it to sit on the countertop for 30 minutes. Season generously with sea salt and coarsely ground black pepper.
Preheat the oven to 450 F (230 C). Place the meat in a roasting pan, bone side down and roast for 15 minutes, then reduce the heat to 325 F (160 C) until done. Additional cooking time for rare is about 1 1/2 hours.
Half an hour before the expected done time, insert a meat thermometer into a thick portion away from bone and fat.
When the internal temperature reads within five degrees of desired doneness, remove it from the oven, cover with foil and let sit up to 45 minutes. The temperature will rise during this rest period.
Rare is an internal temperature of 120 F (50 C). Medium meat reaches 140-145 F (60-63 C), medium well is 150-155 F (65-68 C) and well done is about 160 F (71 C). Save all the juices from the pan and serve in a small gravy boat with the roast. Serves four.
Yorkshire pudding
Make one large Yorkshire pudding and serve it with the roast on top. It will soak up all the juices.
- 1/2 tsp. salt 2 mL
- 1 c. flour 250 mL
- 2 eggs
- 1 c. milk 250 mL
- 1/4 c. oil 60 mL
Mix all ingredients, except the oil, together.
Refrigerate for at least two hours.
Preheat oven to 450 F (230 C).
Take an eight-inch round pan and pour the four tablespoons of oil into it. Heat the pan for two minutes before pouring in the cold batter.
Do not open the oven door during cooking. Serve immediately and enjoy the crispy outer edges and the custard-like inside. Serves four.
Smashed Potatoes with Truffle Oil
Cook four medium-sized whole potatoes in boiling water until just fork tender. Drain. Generously oil a baking sheet and place potatoes on the sheet with space around each for spreading.
With a potato masher, gently crush each one and then crush again at a 90-degree angle to the first crush. Brush will oil. Sprinkle with kosher salt and drizzle with truffle oil.
Bake on the top shelf of a 450 F (230 C) preheated oven until golden with crispy edges, 20 to 25 minutes. Serves four.
Sour Cherries Jubilee
- 2 c. sour cherries 500 mL
- 1 tbsp. tapioca starch or cornstarch 15 mL
- 1/4 c. cold water 60 mL
- 1/4 c. brandy 60 mL
- 2 c. premium quality vanilla ice cream 500 mL
Add cherries to a saute pan and gently cook until they release their juices. Mix starch with cold water and stir into the cherries. Cook for a minute until it thickens. Add brandy on the top of the cherries and heat for a few seconds.
Carefully light the liquor with a match and flame. When the alcohol has burned off, serve sauce over a good quality vanilla ice cream.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
