Prime Rib Cooking Time
December 25, 2011 by staff
The two always mix a fun verbal back-and-forth in with the cooking. And in a sense, the audience is “down home” with Pat and Gina Neely. The show is taped right in their own home kitchen.
Upon its February 2008 premiere, the show became the highest-rated series debut in the five-year history of Food Network’s “In the Kitchen” weekend block. Soon after, the pair published their first cookbook, “Down Home with the Neelys: A Southern Family Cookbook” (Knopf, 2009), which became a New York Times best-seller and firmly established their devoted fan base.
Now, they’re out with their second cookbook called “The Neelys’ Celebration Cookbook: Down-Home Meals for Every Occasion” (November 2011, Knopf, $28.95). The table of contents is broken down into months, with at least two recipes for each.
For instance, front and center on the Christmas dinner table is Neelys’ Prime Rib with Ruby Port Sauce.
Neelys’ Prime Rib with Ruby Port Sauce
4 cloves garlic, smashed and peeled
2 tablespoons kosher salt
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons olive oil
2 teaspoons crushed red-pepper flakes
One 8-pound bone-in-prime rib roast (3 or 4 ribs)
Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper and crushed red pepper.
Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
Preheat your oven to 450 degrees Fahrenheit. Adjust a rack to the middle of the oven.
Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving. Serve with Ruby Port Sauce.
Ruby Port Sauce
3 tablespoons butter, divided
2 shallots, finely chopped
2 cloves garlic, minced
1 and one-fourth cups ruby port
4 cups beef stock, homemade or low-sodium
Kosher salt and freshly ground black pepper
Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and saute until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of broth-like sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
Source: “The Neelys’ Celebration Cookbook: Down Home Meals for Every Occasion”
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