Apple fest! With Prime Rib Roast

Green salad

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  • 5 cups spring greens salad mix

  • 1 large Granny Smith apple

  • ⅓ cup dried cranberries

  • ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans

  • 2 ounces chilled goat cheese, crumbled 

Apple cider vinaigrette:

  • ¼ cup extra-virgin olive oil

  • 1 ½ tablespoons apple cider vinegar

  • 1 ½ teaspoons honey

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon fine sea salt

  • Freshly ground black pepper, to taste

Directions:

  1. In a skillet toast the pepitas over medium heat, stirring frequently, if using pecans instead, warm them. Transfer the pepitas to a small bowl to cool.

  2. In a jar, whisk together the olive oil, vinegar, honey, mustard & salt until well blended. Season to taste with pepper.

  3. Prior to serving, chop the apple into thin, bite-sized pieces. Place the greens in a large serving bowl. Top with sliced apple, dried cranberries & toasted pepitas. Crumble the cheese over the salad.

  4. Drizzle the salad with the dressing & gently toss to mix & serve!

Recipe and photo credit: cookieandkate.com

Garlic Butter 
Prime Rib Roast

Ingredients:

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  • 6 lbs standing prime rib roast

  • 4 heads garlic 
    GARLIC BUTTER:

  • 1/2 cup unsalted butter

  • 7 cloves garlic, minced

  • 1 tablespoon coarse salt

  • 2 teaspoon black pepper
    RED WINE JUS:

  • 3 cups low sodium beef stock 

  • 2 cups red wine

  • 1 tablespoon cornstarch 

Directions:

  1. PRIME RIB: Bring prime rib to room temperature and pat dry. PREHEAT oven to 460˚F (240°C)

  2. GARLIC BUTTER: Mix together the butter & garlic and 1/2 tablespoon of salt in a small bowl until combined.

  3. ROASTING PAN: Arrange garlic halves in a heavy-based pan or cast-iron skillet. Spread 2 tablespoons of garlic butter on the underside of the beef (bone-side) to completely coat. Place the roast, bone-side down, in the pan/skillet on top of the onion and garlic halves. Spread another 2-3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well. Season with remaining salt & pepper.

  4. ROAST: For 20-30 minutes or until the roast has nicely browned.

  5. GARLIC BUTTER 2: Carefully remove roast from oven. Spread with remaining garlic butter. 

  6. REDUCE OVEN TEMPERATURE: STANDARD oven 250°F (120°C).

  7. COVER WITH FOIL and continue to slow roast for 1 1/2 hours, basting every 30 minutes.

  8. Once cooked rest for 20 minutes.

  9. SLICE AND SERVE with Red Wine Jus/Sauce. 

  10. RED WINE JUS: Place skillet with pan juices & the cooked garlic halves left in the pan on the stove top over high heat. Stir in 2 1/2 cups of the beef stock & the wine. Bring to a simmer for 10 minutes until liquid is reduced by 1/2.

  11. REDUCE HEAT to medium. Whisk cornstarch into the remaining beef stock. Whisk 1/2 of the mixture into the red wine jus. Sauce will begin to thicken. Whisk in remaining cornstarch mixture for a thicker jus. Strain jus into a bowl, pressing garlic juices through the strainer, then pour jus into serving jug.

  12. Serve with salad & Yorkshire pudding!

* In sale Flyer September 20-26

Recipe and photo credit: cafedelites.com

Annah Kassen