Foodies by Ian Leatt
There is something to be said about a roasted prime rib joint of beef. It’s like music to my ears when I hear that sizzle as it appears out of the oven. The aroma follows and my palate salivates.
I know the price of beef is through the roof, but with visitors coming over it had to be done. A treat even when expensive is always be welcomed.
There are so many ways to cook beef. We all have our own special way, but this one is easy and not time consuming. What I get from this dish is that umami experience when it is almost done. The way the aroma tantalizes my appetite drives me crazy.
Here is what you will need.
1 tsp. lemon pepper seasoning
1 tsp. cayenne pepper
1 tsp. black pepper
3 tsp. paprika
2 tsp. crushed sea salt
1 tsp. finely chopped fresh thyme.
1 tsp. finely chopped fresh sage.
2 tbsp. Dijon mustard
2 tsp. freshly crushed garlic clove
Other bits to make it complete.
2 carrots roughly chopped.
1 large onion roughly chopped.
2 sticks celery roughly chopped.
1 four rib joint of beef
1 litre beef stock
The all important how to
Preheat oven to 325° F. In a small bowl add all ingredients for the seasoning mixture. Blend together to form a paste like substance.
Place thee roughly chopped carrots, onion, and celery in the bottom of a large roasting tine. The place roast on top, fat side up; rub with seasoned mixture all over.
Roast 2 ¼ to 2 ¾ hours or until meat reaches desired temperature (for medium-rare, 135°; medium, 140°; medium-well, 145°). Remove roast from oven and place on to a serving platter. Tent with foil. Let stand for a minimum of 20 minutes before carving.
Meanwhile, using a large sieve, pour all the drippings, vegetables and loosened browned bits from the roasting pan into a medium saucepan. Skim all fat off the liquid. Add the 1 litre of beef stock to drippings; bring to a boil. The liquid may be a little thin. To thicken simply add a little corn starch to cold water and mix in until you achieve the desired consistency.
As we are in the summer, fresh new potatoes and veggies from the garden make for a well-rounded meal. Enjoy.
Ian Leatt is general manager of Pegasus Publications and a trained chef.