Garlic Butter Prime Rib & The Best Green Beans

Garlic Butter Prime Rib 

Prime Rib:
6 lb. Prime rib roast*
3 heads garlic, unpeeled and halved horizontally (unpeeled keeps it together)
Garlic Butter:
1/2 cup unsalted Meadowvale butter*
6 cloves garlic, minced
1 tbsp. coarse salt
1 tsp. black pepper

Red Wine Jus:
3 cups low sodium beef stock
2 cups red wine
1 tbsp. cornstarch

Preheat Oven to 460˚F.
Prime Rib: Bring to room temperature. Pat dry all over with paper towel.
Garlic Butter: Mix the butter and garlic and 1/2 tablespoon of salt in a small bowl until combined.
In a saucepan arrange garlic halves in a cast-iron pan. Spread 2 tbsp. of garlic butter on the underside of the beef to completely coat. Place the roast, bone-side down, in the pan on top of the garlic halves. Spread another 2-3 tbsp. of garlic butter on the top and sides, coat well.  Season with remaining salt and pepper. Roast for 25-30 minutes or until the roast has nicely browned. Carefully remove roast from oven. Spread with remaining garlic butter.

Reduce oven to 250°F.

Cover with foil and continue to slow roast for 1 - 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference. Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.

Transfer roast to serving plate, tent loosely with foil and let rest for 20 - 30 minutes. Internal temperature will rise to 125°F for medium rare. Slice and Serve with Red Wine Jus/Sauce.

Red Wine Jus: Place skillet with pan juices and 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 and the wine. Bring to a fast simmer for 10 minutes until liquid has reduced by roughly half.

Reduce heat to medium. Whisk cornstarch into the remaining 1/2 cup of beef stock. Whisk half 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.  Serve with Yorkshire pudding and your favorite side dish!

 Recipe and photo credit: Café Delites
*In Flyer Aug 29-Sept 4, 2021

Best Green Beans

 Ingredients

2 tbsp. unsalted Meadowvale butter*
1/2 cup sliced almonds
1/2 cup thinly sliced shallot (about 1 small) 
1 lb. green beans, trimmed
2 tsp lemon juice, to taste
1 tbsp. + 1/2 cup water, divided 
1/2 tsp. fine salt, to taste
Freshly ground black pepper, to taste 

Instructions

In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly, until the butter has browned, and the almonds are beginning to brown, about 7 to 8 minutes.

Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tbsp. water. While stirring, cook until the liquid thickens.

Scoop all the mixture into a bowl and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, 1/2 cup water and 1/2 teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes. 

Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes. 

Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. 

Recipe and photo credit: Cookie and Kate
*In Flyer Aug 29-Sept 4, 2021