Salt and Pepper Crusted (Prime) Rib Roast

We used a prime rib roast that came from a grass fed beef. I don't know if it was so good because of the recipe, the grass fed beef, or the chef (Charlie) but it doesn't matter because we really enjoyed eating it.

The recipe comes from Epicurious, of course.

Salt and Pepper Crusted Rib Roast

active time: 10 min

total time: 3 1/2 hr

INGREDIENTS:

• 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature 1 hour
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons kosher salt
• 1/3 cup mixed peppercorns (pink, white, and green)

PREPARATION:

Preheat oven to 450°F with rack in middle.

Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.

Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

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Beef Bourguignon

Beef bourguignon, a hearty winter meal also from Everyday Food.

Ingredients

Serves 8

• 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
• 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
• Coarse salt and ground pepper
• 1/3 cup all-purpose flour
• 1 large onion, chopped
• 3 large cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 6 medium carrots, cut diagonally into 3/4-inch slices
• 1 bottle dry red wine (3 cups)
• 1/2 teaspoon dried thyme
• Roasted Mushrooms and Pearl Onions

Directions

1. In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
2. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
3. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
4. Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
5. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

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