Montreal Seasoning

Rib Roast for Christmas

Mauri-1

When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s instructions that makes you confident that everything is going to turn out okay.  I like to rub Montreal Steak Seasoning on my Rib Roast prior to roasting.  A good Horseradish sauce is a great compliment to the cooked Roast.  If you have any leftovers you can enjoy a prime rib sandwich.

Rib Roast according to the Betty Crocker Cookbook                     

Place beef, fat side up, on rack in shallow roasting pan.  This works well if you are using a boneless Rib Roast. The rack keeps the meat out of the drippings.

With a semi-boneless rib roast, the ribs form a natural rack.  It is not necessary to baste.  Do not add water.  Do not cover.  Roast in 325 degree oven.  It is not necessary to preheat the oven.

Cooking times will vary–according to the weight of the rib roast and if you want to serve it rare, medium or well done.

Rib Roast   6 to 8 pounds (available at your local meat market) We are happy to cut off the bone and retie it for ease in carving.

23 to 25 minutes per pound   140 degrees rare

27 to 30 minutes per pound   160 degrees medium

32 to 35 minutes per pound   170 degrees well

Prime Rib 1

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, wash and boil desired number of potatoes for 10 minutes.  Drain the potatoes. Cut a slice in the potatoes almost completely through.  Place the potatoes in the beef drippings in the pan, turning each potato to coat completely.  Continue cooking, turning potatoes once, until tender and golden brown.  If using Montreal Seasoning you will probably not need to add any additional seasonings to the potatoes.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time…From our Butcher Block to your Table.

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Rib Roast–Boneless or Semi-Boneless

When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s Mauri-1instructions that just makes you confident that everything is going to turn out okay.  I like to rub Montreal Steak Seasoning on my Rib Roasts prior to roasting.  A good Horseradish sauce is a great compliment to the cooked Roast.  If you have any leftovers you can enjoy a prime rib sandwich.

Rib Roast according to the Betty Crocker Cookbook                     

Place beef, fat side up, on rack in shallow roasting

pan.  This works well if you are using a boneless Rib Roast. The rack keeps the meat out of the drippings.

With a semi-boneless rib roast, the ribs form a natural rack.  It

Is not necessary to baste.

Do not add water.  Do not cover.  Roast in 325 degree

oven.  It is not necessary to preheat the oven.

Cooking times will vary–according to the weight of the rib roast and if you want to serve it rare, medium or well done.

Rib Roast   6 to 8 pounds (available at your local meat market) We are happy to cut off the bone and retie it for ease in carving.

23 to 25 minutes per pound   140 degrees rare

27 to 30 minutes per pound   160 degrees medium

32 to 35 minutes per pound   170 degrees wellPrime Rib 1

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, clean and boil

desired number of potatoes for 10 minutes.  Drain the potatoes.

Cut a slice in the potatoes almost completely through.  Place the

potatoes in beef drippings in pan, turning each potato to coat

completely.  Continue cooking, turning potatoes once, until

tender and golden brown.  If using Montreal Seasoning you will probably not need to add any additional seasonings to the potatoes.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time…From our Butcher Block to your Table.

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Merry Christmas!

I get to breathe a little easier today.  We had a very busy week last week, making sure all of Mauri-1the Holiday orders got out so everyone would have a very Merry Christmas.  Sherman Provision will reopen on Thursday December 27th this week, so I have a little time to recuperate.  The Butcher’s wife never knows for sure what the menu will be for Christmas.  I used to try to get a ham; However, I soon discovered it was easier to win the lottery than to get a ham for Christmas.  Every year I had the Butcher set aside a ham for Christmas.  Inevitably, he would come home and I could tell someone else would be getting my Christmas ham.  One year he said one of the customers had a death in the family.  Another year, a long time customer had forgotten to place the order for the ham.  The reasons didn’t matter, the end result was the same–no ham for Christmas dinner.  I had to come up with the alternate game plan.  This year I decided to have Prime Rib Roast for Christmas.  That was easy enough.  There were plenty of Prime Rib Roasts to go around for everyone and still have one left for us.  Last week, I was the one hearing the sob stories and giving away the Prime Rib Roasts until there were none left.  Not to worry, the Butcher assured me.  He rolled up a boneless Delmonico for me to cook.  I was suspicious.  After all, the customers said they wanted a Rib Roast with a bone in it for flavor.  The Butcher told me to trust him, and I did.  I went home on Saturday with a 7 pound Boneless Rib Roast.  We were planning on cooking it on Sunday.  Well, let’s just say the Butcher was right.  It was the best Rib Roast ever, and so easy.  Don’t ever feel like you need to have the bone for flavor.  Mine was flavorful, easy to carve and serve.  Here are my tips.

Delmonico Prime Rib Roast

[caption id="attachment_282" align="alignright" width="150"]Delmonico Rib Roast Delmonico Rib Roast[/caption]

7 pound Delmonico Prime Rib Roast

2 Tablespoons Montreal Seasoning

Rack for holding Prime Rib and the bottom part of the broiler pan

I rubbed my Prime Rib with Montreal Seasoning and set it on the rack.  I set the rack with the Prime Rib in the bottom of the broiler pan.  I set my oven for 325 degrees and a delayed bake to end at 2:00 p.m. I set the cook time for 2 hours and 40 minutes.  I actually shut off the oven 30 minutes early and allowed the Rib Roast to rest in the oven. The actual cooking time was 2 hours 10 minutes with the Rib Roast in the oven for an additional 30 minutes.  I was pleased to have Medium Well Rib Roast on the end photoand Medium to Medium Rare in the middle.  Everyone got what they wanted and they were all happy!

Let me tell you, there is no turning back.  We now have our “New” tradition for Christmas Dinner.  I would highly recommend this, unless you win the lottery, and get a Sherman Provision Ham for Christmas.

Until next time, From our Butcher Block to your Table.

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