Prime Rib - Standing in All It's Glory

Hello everyone!  It's been awhile since I've been on this blog as my other blog The Bleu School is keeping me busy.  Hope your Thanksgiving was good.....I spent mine in No. California (Shasta)
at my boyfriend's parents house making a delicious turkey dinner.  A couple of nights later I wanted to surprise my boyfriend's stepdad so I made this wonderful Prime Rib for his birthday.  I thought I would share it with all of you!

The secret to this perfectly cooked meat is the rub used the night before and not opening the oven and following the exact temperatures specified.  The meat if followed correctly will be medium-rare....how I think Prime Rib should be consumed.


Ingredients


4-5 lb. Prime Rib
1/4 cup black peppercorns, ground (use a mortar/pestle)
3 tablespoons instant espresso powder
2 tablespoons Kosher Salt
2 tablespoons Garlic Powder
1 cup of beef stock


The night before: 


Make sure your prime rib is room temperature.  In a small bowl, mix together crushed peppercorns, espresso powder, Kosher salt and garlic powder.  Using clean hands, rub mixture all over meat and fat part of roast.  Apply a thick coating.  Put on dish and cover completely with plastic wrap - Refrigerate. 


The day of serving:


Preheat Oven 500 degrees F


Let roast sit at room temperature for 1/2 hour. In a roasting pan, place prime rib on rack and add beef stock to bottom of pan.  Place in preheated oven (do not cover).  This will be the last time you open the oven during the cooking process.  Cook at 500 degrees for 35 minutes. Without opening the oven, reduce temperature to 375 degrees for another 30 minutes.  Turn the oven off.  After 2 1/2 hours your roast will be done.  Remove from oven and cover with aluminum foil for 20 minutes before slicing.  


Serving Suggestions:  Au jus, creamed horseradish.

Fish Tacos with Tomato Salsa and Cilantro Cream

There are several reasons why these tacos are supreme......first I use two different kinds of fish -  mahi-mahi and cod - marinated in limes, cilantro and spices........second I make a Spanish Rice with fresh red and green peppers.....all topped off with homemade Tomato Salsa and a light Cilantro Cream......of course, sitting on my new favorite grocery buy of the week....warmed or grilled Mission Flaxseed and Blue Corn Blend Tortillas!  

Instead of lettuce I used fresh cabbage/carrot mixture and I purposely left off any kind of cheese.  I wanted the flavors of the ingredients to speak for themselves.  


Although there are several components of this dish, I believe it's worth the time that it takes to make.  You can prepare some of the ingredients ahead of time - Tomato Salsa and Cilantro Cream - make the night before and refrigerate.


Tacos - serves 4 - 2 each


Spanish Rice - quick and easy


2 tablespoons canola oil
1 tablespoon butter
1/4 cup finely chopped yellow onions
2 scallions, chopped
1/4 cup diced red and green pepper
2 cups instant white rice
1 3/4 cup water
1/2 cup Mexican tomato sauce
1/4 cup Mexican chopped tomatoes, drained


Saute onions, scallions and peppers in the olive oil/butter combination.  Saute until almost tender 6-7 minutes.  In a medium saucepan, add water - when water boils add rice, tomato sauce and chopped tomatoes - stir well.  Add sauteed ingredients, cover and cook on low for 5 minutes then turn off heat.  Leave covered until ready for assembly.


Fresh Tomato Salsa


2 tablespoons canola oil
1/4 cup diced red onion
2 cloves, garlic, chopped
5 plum tomatoes, chopped
1 jalapeno, chopped, remove 1/2 of seeds
3 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon cumin
2 dashes hot sauce


In a small saute pan, saute onion and garlic in oil - about 3-4 minutes.  Add tomatoes, jalapeno and cilantro.  Saute another 5 minutes then add lime juice and seasonings.  Remove from heat and puree in blender.  Place in small bowl and set aside.

Cilantro Cream


1/2 cup sour cream
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 dash hot sauce
Salt and Pepper to taste


Combine all ingredients in a small bowl and refrigerate.  


Fish - combo of Fresh Cod and  Fresh Mahi-Mahi 


3/4 lb. fresh Mahi-Mahi
3 small pieces of Fresh Cod


Marinade:


1/2 cup canola oil
2 limes, juice only
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon Mexican Oregano
1/4 cup cilantro, finely chopped


In a small glass baking dish place pieces of fish on bottom of dish. Combine all ingredients for the marinade in a small bowl.  Whisk thoroughly - pour over fish, cover and refrigerate at least 1 hour.  


Fish is best when lightly grilled or pan friend then baked in oven for 15 minutes at 375 degree preheated oven.  When fish is done, flake with fork.


Tortillas


I recommend Mission Flaxseed and Blue Corn Blend Tortillas.  They can be warmed in a microwave for 20 seconds or grilled for 1-2 minutes on each side. For four people I used all 8 tortillas.

Condiments


Lime Slices
Chopped Cilantro
Fresh Guacamole
Shredded Cabbage/Carrots


Assembly


Start with tortilla - then add 2 tablespoons of rice, fish, cabbage/carrots, cilantro, top  with tomato salsa and cilantro cream.