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Tag Archives: rib-eye

Rib-Eye Steaks and Sandi’s Ranch Salad Dressing

05 Wednesday Feb 2014

Posted by Bob and Robin in Acme Bake Shop, Beef, Bread, Captain's Shack, Main Dish, Mushrooms, Photos By: Bob Young, Recipe By: Sandi Swan, Rib-Eye, What's For Dinner?

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Tags

green salad, New York Strip steak, Ranch Dressing, rib-eye, Rib-Eye steaks, sourdough bread, Wine


Oh my, but this was a great dinner. I asked Robin this morning what she wanted for dinner and to my surprise she said steak. I was looking for a New York Strip steak or a Delmonico but could not find either one. So I got to very nice Rib-Eye steaks. And this was a perfect chance to try Sandi’s Ranch Dressing on a green salad. It replaces the original Ranch Dressing. This one has avocado and Greek yogurt. Very good. But here are two photos of the dinner. Then add to the dinner a fantastic glass of 2011 Ravenswood Winery Petite Sirah and you have an awesome dinner. I will post the salad dressing recipe tomorrow – it is also on my Facebook page. [Sandi’s Ranch Dressing. PDF format] Gut essen!

Green Salad with Sandi's Ranch Dressing

Green Salad
with
Sandi’s Ranch Dressing

Rib-Eye Steak with Grilled Mushrooms and Hollandaise Sauce Buttered Steamed Broccoli Acme Bake Shop Sourdough Bread

Rib-Eye Steak
with
Grilled Mushrooms and Hollandaise Sauce
Buttered Steamed Broccoli
Acme Bake Shop Sourdough Bread

43.624890 -116.214093

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The Rib-Eye Christmas Dinner

26 Thursday Dec 2013

Posted by Bob and Robin in Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Cuts of Beef, Dinner With Friends, Dried Corn, Friends, Local Farmers Markets, Local Markets, Locavore, Main Dish, Party Time, Photos By: Bob Young, Recipes, Rib-Eye, Special Dinners, Special Events, Things To Do, Twice Baked Potatoes, What's For Dinner?

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Tags

Linder torte, pear and almond tarte, prime rib dinner, raspberry and walnut torte, rib-eye, rib-eye roast, torte


25Dec2013_3b_Christmas_Rib-Eye-People_Ornament-By-SophiaIt’s not as if there was not enough for everyone to eat. There was plenty!! In a previous post on this blog, Christmas 2013 Dinner Prep, I posted some photos of the Rib-Eye being prepared and I also posted the recipe for the roast. This was not a standard cooking time. But it turned out terrific! Look at the recipe. And check out this “neat” tree ornament that Sophia made for Marnie and Mac. Great idea, as we are all Ravenswood Winery enthusiasts, as Robin helped to start it back in the mid 1970’s. Here are some photos of the dinner. Enjoy ….. We did!

Rib-Eye Roast. It was awesome. Done to perfection, tender and juicy. Thank you Homestead Farms for such a great roast!!

Rib-Eye Roast. It was awesome. Done to perfection, tender and juicy. Thank you Homestead Farms for such a great roast!!

Ready to be served.

Ready to be served.

Rib-Eye Roast Twice Baked Potato (Marnie) Dried Corn

Rib-Eye Roast
Twice Baked Potato (Marnie)
Dried Corn

Dried Corn and Twice Baked Potatoes. Marnie did a great job on the variation to the potatoes.

Dried Corn and Twice Baked Potatoes. Marnie did a great job on the variation to the potatoes.

Marnie and Mac enjoy the dinner.

Marnie and Mac enjoy the dinner.

Sophia and Chris

Sophia and Chris

Margaret and Robin. It looks like everyone liked what they were eating. I did!

Margaret and Robin. It looks like everyone liked what they were eating. I did!

Robin's first time at making marshmallow. These were terrific!!

Robin’s first time at making marshmallow. These were terrific!!

Marnie made this great Pear and Almond Tarte. Beautiful colors.

Marnie made this great Pear and Almond Tarte. Beautiful colors.

Robin made the Linder Walnut Raspberry Torte. Another yummy!

Robin made the Linder Walnut Raspberry Torte. Another yummy!

And the candle started to go dim and the tree lights are subdued. The end of the day and a very great Christmas. Thank-You one and all! Cheers!

And the candle started to go dim and the tree lights are subdued. The end of the day and a very great Christmas. Thank-You one and all! Cheers!

43.624890 -116.214093

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Christmas 2013 Dinner Prep

25 Wednesday Dec 2013

Posted by Bob and Robin in Beef, Boise Farmers Market, Captain's Shack, Dinner With Friends, Dried Corn, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Rib-Eye, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine Dinners

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Tags

Chef Ron Lock, Horseradish Sauce, Kosher salt, prime rib, prime rib roast, rib-eye, Wine


25Dec2013_1a_Christmas_Rib-Eye-Roast-PrepWell, at least our part. This Rib-Eye Roast, 12 lbs, will – should – serve the group of us. Eight? This does not cook long, just at a high temperature. 500 degrees for 1 hour. I have put the recipe below. The beef is from Homestead Farms. A local producer and there is a link to them in the sidebar. The house smells so wonderful! The stove heat is high enough that the fire alarms went off. Just checking them! To see the photos enlarged, Left-Click. There will be more photos posted here later. But for now ……….

Rib-Eye Roast with thee rub on it and getting happy!

Rib-Eye Roast with thee rub on it and getting happy!

And of course, there is  always a well chosen wine for dinner, too. Here are some from our cellar. Cheers!!

And of course, there is always a well chosen wine for dinner, too. Here are some from our cellar. Cheers!!

And of course, as promised, here is the recipe that I promised. Enjoy it!

Roast Prime Rib of Beef

Source: Chef Ron Luck, http://chefronlock.com/recipes/roast-prime-rib-of-beef/

Step 1: So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

Ingredients:
1 5.75 pound prime rib roast of beef (2 bones)

The rub. There are no measurements here. Just generous amounts of the following:
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount
Chef Ron Lock’s Spicy Horseradish Sauce – See below

Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan. Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!

Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or Chef Ron Lock’s Spicy Horseradish Sauce. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

Chef Ron Lock’s Spicy Horseradish Sauce

Ingredients:
2 T Prepared Horseradish
1 T Worcestershire sauce
1 t dry Mustard
3 T Mayonnaise
½ c Sour Cream

Directions:
Combine all ingredients until well blended. Taste and adjust as necessary. Chill until ready to use.

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