Ron and I had our anniversary this past weekend, and made a wonderful dinner to celebrate with.
Menu
Roast beef with gravy and horseradish
Roast baby potatoes
Brocolli and carrots
We had a large (for us, anyway) four-bone prime rib, which we roasted in a different way than usual. Instead of searing and then roasting at 350, we placed it in the roasting pan, added four beef ribs we had in freezer, and slow roasted it at 225 F until it was 125 deg by our meat thermometre. This took about four hours. Then we turned off the oven and let it rest 1/2 hour. By then the temp was 135. As we like our roast rare, this was perfect. Actually I didn't realize HOW perfect until Ron carved off the bone to make the gravy, and it was evenly, perfectly cooked throughout the entire roast. Nice!
So the bones and scraps and some onion went into the roasting pan and back in the oven under the broiler for 1/2 hour or so, until it was VERY DARK. Then I moved the pan to the stovetop, deglazed with 1/2 bottle or so of red wine, let that reduce while I scraped the pan and added a large quantity of beef stock. This simmered to get the last of flavours out of the bones.
Then I removed the bones to the side (meat from that would be used for another dinner later in the week), pureed the drippings until smooth, and then thickened with flour and butter. After that came some tweaking with salt, pepper and horseradish to get just the right taste.
WOW, it was awesome, and a wonderful fun dinner to make and enjoy together.
Note: the next day, I pressure cooked the bones with carrot, celery and onion to make more beef stock, then shredded the meat, added fresh carrots, onions, celery, and herbs, and barley of course. Great soup, half of which went in the freezer, the other half, in OUR BELLIES! yummm
