Re: She Scores!!

Sounds delicious!

We like to douse the bones in our favorite bbq sauce and bake them. Yum.

This is what we like to do with the leftover roast (for next year for
you)

Prime Rib Sandwiches
from Fine Cooking magazine

For the Dijonnaise
6 cloves garlic, peeled
3 sprigs rosemary (3-4 inches each)
1 T olive oil
several pinches salt
1/4 C mayonnaise
1 t dijon mustard

For the sandwiches
4 sandwich rolls
12 ounces thinly sliced prime rib (about 2 C)
2 C sliced onions, sauteed until golden
2 C sliced mushrooms, sauteed

Heat the oven to 350 degrees.  Put the garlic in the center of a square
of foil, arrange the rosemary sprigs on top.  Drizzle with oil and
sprinkle with salt.  Gather the foil into a pouch and place on a pie
plate or other baking pan.  Roast until the garlic is completely soft,
about 30 minutes.  Discard rosemary.  Mash garlic in a small bowl and
combine with mayonnaise, mustard and 1/2 t of the oil left from roasting
the garlic.  Add salt to taste.

Position a rack 3 - 4 inches from the broiler and heat the broiler on
high.  Slice the rolls in half, set cut sides up on the baking sheet.
 Brush with oil and toast until bread is golden.  Spread some dijonnaise
on the rolls.  Arrange beef over the bottom half along with the onions
and mushrooms and replace tops.

marcella

In article <barbschaller-407C20.21202525122008@xxxxxxxxxxxxxxxx>,
Melba's Jammin' <barbschaller@xxxxxxxxxxxxx> wrote:

My rib roast came with a packet of rib roast rub; I used about half on
the meat as directed on its packet. I didn't dry salt the meat, just
let it sit on the counter for a couple hours before doing it the way
Terry Pulliam Burd recommended: 450 degrees for 30 minutes, then 325
until I was ready for it. I pulled it out when the Polder said 138
degrees (I was looking for medium doneness). The temp continued to rise
a bit while it rested.

I had the dinner plates in a sinkful of hot water and had Beck pull one,
dry it, and hand it to me so I could put a slice of roast on it. Words
like, "this is awesome," and "You outdid yourself, Brown Eyes," and
"this is just perfect, Barbara." LOL!

I made a critical error, though?must've been a brain fart. I really
needed another 1-1/2 pounds of mass, I think. Three and one-half pounds
was light ? I'd forgotten that the bones would probably weigh a half
pound and there was probably 4-6 ounces of fat. And my son-in-law is a
big meat eater. The only leftovers are the two bones (what do I do with
those? Anything?), though all said they'd had enough. *I* would have
liked a 1" thick piece for steak and eggs in the morning. :-) Next
year it'll be at least a 5# roast. I'll start saving for it next week.
:-)

I made jus using some beef base-cum-broth bought in Amish country in
Indiana in October with the additions of celery leaves, parsley, carrot,
rosemary, worcestershire, and soy sauce. I simmered it then strained it
and made it available at table.

My stock closed high at the end of the day's trading. '-)

Rob and Sam and I stayed home this evening while the three big kids went
off to their annual Christmas evening movie. They've just returned from
"Four Christmases" or something like that. Excuse me while I go protect
some cookies.

I baked another batch of the Scandinavian Almond Bars so they can take
some to Jamie's folks tomorrow for their celebration there.

Thanks for all the recommendations and suggestions for roasting the meat.
.

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