Pine Creek Style: Pine Creek Style Prime Rib...

"Prime Rib...Pine Creek Style"

*Re-Post ...This Post was posted last Thanksgiving ...I have been asked to re-run this post for the Holidays.

It is well worth it, I promise!

ENJOY you Holiday food planning....

Our annual Thanksgiving family dinner with Mom D and her children was held yesterday. The meal was awesome, the prime rib was pure perfection!

I try to hold these special dinners 3-4 times a year. It is a great way for all of us adult children to get together and spend time with Mom. She absolutely LOVES this time together. Our families have gotten larger and it is too hard to host one big dinner in one home. Besides it's too much work to coordinate food, schedules and seating. So, we try get together the weekend before, then we have our immediate family dinners on Thanksgiving Day.

(Mom D takes turns at each of our houses throughout the Holidays.)

Prime Rib is always an elegant and impressive meal to share with guests. When fixed properly and served with style,

the rave reviews will be unending! :)

**I have had many requests for my Prime Rib Dinner this year, the menu and recipes are posted below. Several people wanted to serve this instead of the traditional Turkey Dinner. In addition, the blog this week will include more recipes vs. other posts. Giving you time to prepare, should you decide to used any of Pine Creek Styles recipe choices.

We will return to our regular "Style Schedule" next week.

Enjoy and have a happy Thanksgiving with Style,

NeeCee

Pine Creek Style Prime Rib

(*based on a 18 lb prime rib roast)

Preparing the Meat:

1. Allow the meat to come to room temperature before cooking. This helps the meat to reach the correct temps while cooking. Set out on the kitchen counter, still wrapped, for 2 hours before you prepare for cooking. Using this method allows the meat to cook more evenly throughout the roast.

2. After 2 hours, unwrap and rinse meat in cool water. Pat the roast dry with paper towels. Turn the oven on at 450 degrees, to preheat.

3. Place bone side down on a baking sheet or roasting pan. Cut small slits across the top of the roast (see the picture above). Insert garlic bulbs in a few of the slits, (use as desired for taste).

**(I buy garlic bulbs at Costco they come in a large package but they are divided into small sections. I freeze them using them as I need. It works well.)

4. Rub olive oil, (Lucero is a local company, I used their garlic infused olive oil), over the roast including the ends. Then apply the meat rub, recipe below:

Pine Creek Style Meat Rub:

2 tablespoons Kona Coffee Spice

2 tablespoons Garlic Salt

2 tablespoons Worcestershire Pepper

Mix well...see below for continued recipe

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5. Cover the top, sides and ends with the meat rub.

6. Sprinkle roast with course salt covering the top.

*The salt helps the meat to retain it's juices. Course salt dissolves slower, blending the flavors with the meat.

You are ready for the OVEN!

Cooking Time:

7 ribs, 16-18 pounds

15 minutes at 450 degrees

Then lower the oven, to 325 degrees, for 3 to 3 1/2 hours

Every half hour or so, baste the ends with the drippings. *Baste once across the top, just before you remove from oven. Insert the meat thermometer into the meat, the thickest part of the meat, not touching the bone, 1/2 hour before done, checking for temperature. When the temperature reaches 120 degrees, remove the roast from the oven. Let roast REST for 20-30 minutes, every important. Cover with foil while resting. Resting time allows the juices to penetrate the roast adding flavor to the meat.

**Save drippings for your gravy!

**Prime Rib is traditionally served as a juicy, rare (to medium) piece of meat. Rare meat is cooked 120-125 degrees and has a bright red center that grows to a slightly pinkish color towards the exterior.

"Pine Creek Style Prime Rib"

Serve with potatoes, green beans and gravy; see recipes below.

See the complete dinner below!

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While the roast is cooking, prepare and slow cook the potatoes. These potatoes are easy to prepare and taste wonderful with the roast.

Lyonnaise Potatoes

Russet potatoes, 7 large sliced thin

Large onion, 1, sliced thin

Butter, melted, 1/2 cup

Minced garlic, 1 heaping teaspoon

White pepper, 1/4 teaspoon

Garlic seasoned salt, 1/2 teaspoon

Chicken broth, 1/4 cup (freeze the rest, if not using elsewhere)

White Cheddar Cheese, 1 cup, finely grated

Large bowl for mixing, 9 x 13 greased baking dish

Recipe based on 8-10 people

Slice onion into thin strips, place in large mixing bowl

Slice potatoes into thin slice rounds, place in large mixing bowl.

1 cup finely grated white cheddar cheese, place with onions and potatoes

Add spices to the bowl and toss

Place the butter, garlic & chicken broth in a pitcher or small bowl and melt together in microwave.

Blend ingredients together and place in a greased 9x13 baking dish.

Cover with foil and place in a preheated oven at 250 degrees. Cook slow and covered for 1 1/2 hours. Remove foil and cook for 10 more minutes to brown.

Serve with Prime Rib

Easy Green Beans and Gravy Below

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Green Beans

These green beans are packed with flavor!

For 8-10 people

5-6 cans of french style green beans,

drain 2-3 cans (reserve and freeze for soups or stews),

place into a stock pot,

Add one large box or can of BEEF broth

garlic pepper to taste

Stir and simmer to blend and heat

**A couple of pieces of chopped bacon may to added for flavor, optional

The beef broth (and bacon) add amazing flavor to these green beans.

People ask me often; "How did you fix the green beans?"

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Beefy Gravy

Too easy, Very Yummy!

This gravy is based on a package.

In a pot, use the amount of packages you need for your guests.

*(I like Knorr's, it is full of flavor and never lumps.)

Follow directions on the package,

BUT replace the water with equal amounts of beef broth

Season to taste with garlic pepper or

Add the drippings from the prime rib roast.

Place on a simmer after it comes to a boil.

See the picture of complete dinner below:

We served our meal with sourdough bread and garlic white cheddar cheese butter. Also served the meat with mustard cream, on the side. See the special recipes, for butters & such, on Wednesday from my cookbook (in progress)

"Condiments with Compliments & Style" by NeeCee