“Prime Rib” “Recipe DAY”

Prime Rib

PREP TIME5 mins
COOK TIME2 hrs
BRING TO ROOM TEMPERATURE3 hrs
TOTAL TIME5 hrs 5 mins
SERVINGS10 servings
YIELD1 (10 pound) rib roast

Older cookbooks will sometimes instruct you to remove excess fat from the roast. “Excess” fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat, so leave it on. Your butcher should have removed any excess fat already.

 

The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! I recommend this ChefAlarm by ThermoWorks.

With a remote thermometer, you can tell exactly what the temperature of the meat is without having to open the oven door.

Ingredients

For the Prime Rib Roast:

  • 1 (10 pound) standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
  • Salt
  • Freshly ground black pepper

For the Gravy:

  • 1/4 cup fat and drippings from the pan
  • 1/4 cup all-purpose flour
  • 3 to 4 cups water, milk, stock, or beer
  • Salt to taste
  • Freshly ground black pepper to taste

Method

  1. Salt the roast and let sit at room temp:

    Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.

  2. Tie with kitchen string:

    If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

  3. Preheat the oven and season the roast:

    Preheat your oven to 500°F (or the highest temp your oven reaches, if it’s less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

    Uncooked prime rib sprinkled with salt and pepper in a roasting pan
  4. Place the roast fat-side-up in a roasting pan:

    Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn’t touching a bone.

    There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to “wing it”. Err on the rare side, you can always put the roast back in the oven to cook it a bit longer, if it’s too rare for your tastes.

  5. Brown the roast at high temperature:

    Brown the roast at 500°F (or as high as your oven will go) for 15 minutes.

  6. Lower the oven to 325°F to finish roasting:

    Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.

    The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.

    Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

    Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don’t have to keep checking the roast, you’ll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)

    If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.

  7. Let the roast rest:

    Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

  8. Slice the roast:

    Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup later.)

    Snipping the twine off the finished prime rib
    Removing the bones from the prime rib roast

    Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.

    Slicing the prime rib into single servings
  9. Make the gravy:

    To make the gravy, remove the roast from the pan. Remove excess fat, leaving 1/4 cup of fat plus the browned drippings and meat juices in the roasting pan.

    Place the roasting pan on the stovetop on medium high heat. Use a metal spatula to scrape up drippings that might be sticking to the pan.

    When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.

    Stir with a wire whisk to incorporate the flour into the fat. Let the flour brown (more flavor that way and you don’t have the taste of raw flour in your gravy.)

    Slowly add 3 to 4 cups of water, milk, stock, or beer to the gravy. Continue to cook slowly and whisk constantly, breaking up any flour lumps.

    The gravy will simmer and thicken, resulting in about 2 cups of gravy. (If you want less gravy, start with less fat and flour, and add less liquid.)

    Season the gravy with salt and pepper and herbs to taste.


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“Easter Bunny …PLEASE make these for ME”

“Dear Easter Bunny, “

“I know what I want for Easter and it’s  these Chocolate Peanut Butter Eggs piled really, really, really high!”  

Chocolate Peanut Butter Eggs

Home-Made Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs

Reese’s Peanut Butter Cup copy-cat recipe!  Yum!!!

This is the 2nd time I ever made copy-cat Reese’s Peanut Butter Eggs and they turned out pretty good both times. 

I personally think rolling the peanut butter dough out makes the eggs look better, but you might prefer a more rounded one that you can mold with your hands.  I have done them both ways, and using a cookie cutter is easier

Chocolate Peanut Butter Eggs

 These are over the top amazing and full of peanut butter and chocolate yumminess!  Want more Easter Eggs incorporated in your Easter Holiday, here’s this M&M® Easter Egg Chocolate Bark and M&M Easter Egg Marshmallow Fudge Brownies that are wayyyy cool!

Happy Easter to all my chicklets and peeps!  Love you all!

Servings18
AuthorKim Lange
Ingredients
  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter
  • ¼ cup light brown sugar
  • 2 cups powdered sugar
  • dash salt, optional
Chocolate Shell
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening
Instructions
  1. Line a baking sheet with wax paper and set aside.
  2. In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
  3. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture.  

  4. 2 Options:  Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or you can roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs.  If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg.

  5. Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes.  If you’re in a hurry, you could place them in the freeze for 5 – 10 minutes.  

  6. Once the eggs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.

  7. Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper.   Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don’t go overboard.  Decorate the eggs however you like. Sprinkles are always good!

  8. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
  9. Store in the refrigerator in an airtight container until ready to serve.

 

“Sit back and enjoy”


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“Peach Cobbler… Recipe of the Day”

Recipe of the Day

Peach Cobbler
Prep:  10 minutes
Cook:  40 minutes
Total Prep:  50 minutes
Serves 9

Ingredients:

5 peaches, peeled, cored, and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt

Batter:

6 Tablespoons melted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon

Instructions:

Preheat over to 350 degrees F.

Place melted butter in a 9 x 13 inch baking dish and set aside.

Cook sliced peaches, sugar and salt in a medium saucepan…

over medium heat until sugar is dissolved.

In a large mixing bowl…

stir together flour, sugar, baking powder and salt.

Add milk until just combined.

Spoon mixture over the butter in the baking dish into an even layer.

Add peaches and juice.

Sprinkle with cinnamon.

Bake for 38-40 minutes.

Serve with a scoop of vanilla ice cream.

NOW… sit back and enjoy with family and friends!


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“Chunky Peanut Butter Cookies”

Recipe of the Day

Chunky Peanut Butter Cookies
Prep: 15 minutes
Bake: 6-7 minutes
Total prep: 43 minutes
Servings: 4 – 5 Dozen

Ingredients:

2 lg. eggs
3 cups flour
1 1/4 cup brown sugar
1 1/4 cup sugar
1 1/2 cup chunky peanut butter
1 cup butter
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract

Instructions:

Mix butter, peanut butter and sugars until creamy. 

Next eggs beating while mixing in flour.

Add in remaining ingredients being sure to continue mixing.

Roll into balls first and then roll in granulated sugar.

Flatten balls while using a fork for the traditional pattern of crisscrosses.

Place cookies on non-greased cookie sheet baking for 6-7 minutes.

Remove from oven, using a flat spatula move cookies to cooling rack to help keep them soft and chewy.

“Now just sit back and enjoy!”


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“When ALL is said and DONE, just add LOVE

 

Love

When the grandchildren came to stay overnight with me, I would always have their favorite  foods, for all their meals.

On this particular  morning,  so bright and early, I was making a bigger batch of pancakes.

The kitchen was like a restaurant with  so many delicious smells inviting everyone to come  on in and enjoy.

The pancakes made a real hit with the grandkids,  as they were now asking…  what made them so good?

My reply was, “I have a very secret ingredient,  like all  the best  of good cooks”.

One started looking in the spice rack, and another in the pantry, and the searching began to be a very serious search…  for this extra special item, that will make pancakes taste so good.

When children are young and looking for something so special, an intangible item a substance to see or feel, you know they are looking for the truth.

So, I took them to the kitchen, for an inspection of the evidence, finding nothing visible, had to leave…  the cat out of the bag.

“Everything I do for You…  I add Love.”

That made their day.

Now twenty years later, I still hear…

 

“Grandma put Love in this for us”.


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“Spice Cake With Caramel Frosting”

Spice Cake With Caramel Frosting

spice cake slice
  
Prep:15 mins
Cook:40 mins
Total:55 mins
Servings:8 servings
Yield:1 9-by-13-inch cake
Nutrition Facts (per serving)
514 Calories
13g Fat
94g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Top this easy spice cake recipe with the caramel icing, or use cream cheese icing, or your favorite frosting. No matter which you choose, it’s sure to be delicious.

Ingredients

For the Cake:

  • Cooking spray, or butter, for greasing pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/3 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup shortening
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 large eggs

For the Caramel Icing:

  • 1 1/2 cups brown sugar, packed
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Steps to Make It

 

Make the Spice Cake

  1. Gather the ingredients. Preheat oven to 350 F. Generously greased and floured 9-by-13-by-2-inch baking pan

  2. Sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

  3. Add shortening, milk, and vanilla; beat on slow to medium speed of electric mixer for 2 minutes. Scrape sides and bottom of mixing bowl several times.

  4. Beat in eggs and continue to beat for 2 minutes longer.

  5. Spoon batter into the prepared pan.

  6. Bake for 40 to 45 minutes.

  7. Cool completely and frost with caramel icing.

 

Make the Caramel Icing

  1. Gather the ingredients.

  2. In a saucepan, combine brown sugar, milk, and butter.

  3. Stirring constantly; bring to a boil and boil for 3 minutes.

  4. Remove from heat and add vanilla. Let cool to lukewarm.

  5. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.


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