Page 65 - Robeson Living

Reverse-Seared Prime Rib Roast
Active time: 30 minutes
Total time: 4 days
Horseradish Cream 1/8 teaspoon cayenne pepper 4 pound Omaha Steaks Bone-In Frenched
Active time: 30 minutes 1/8 teaspoon black pepper Prime Rib Roast
Total time: 30 minutes 1/2 cup heavy whipping cream any variety Omaha Steaks Rub
1/2 cup mayonnaise In medium mixing bowl, whisk together Thaw roast completely in refrigerator before
3 tablespoons prepared mayonnaise, horseradish, vinegar, salt, cooking; allow 48-72 hours. Season roast with rub
horseradish cayenne and black pepper. Whip cream 12-18 hours before cooking and leave uncovered in
1 tablespoon white vinegar, to soft peaks using stand mixer. Gently refrigerator overnight.
plus 1 teaspoon fold into mayonnaise mixture. Chill When ready to cook, heat oven to 225 F. Place
1 teaspoon kosher salt until ready to serve. roast on elevated rack in roasting pan. Roast 3 hours
and 15 minutes, or to internal temperature of 120-
125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on
one side, 2 minutes on other side, or until brown
crust uniformly covers roast.
Tip: For easier carving, trim roast from bones prior
to cooking. Stand rib roast on end so ribs are pointed
up. Using sharp knife, cut along bone, being careful
not to cut into roast. Tie roast up with butcher’s
twine to hold it together while cooking.

Figgie Onion Jam In 4-cup sauce pot, melt butter over Reverse-Seared Chateaubriand
Active time: 30 minutes low heat. Add onions. Cover and Active time: 30 minutes
Total time: 1 hour cook on low 15 minutes until onions Total time: 4 days
2 tablespoons unsalted butter have softened. Add figs, 1/4 cup 2 pound Omaha Steaks Chateaubriand
1 medium red onion, peeled water, 1/4 cup vinegar, sugar and
and diced into 1/4-inch salt. Cover and cook on low another Roast
pieces any variety Omaha Steaks Rub
1 cup dried black Mission 15 minutes until figs have softened. Thaw roast completely in refrigerator before cooking;
figs, stems removed Remove pot from heat and add allow 48-72 hours. Season roast with rub 12-18 hours
1 cup water, divided black pepper and vanilla extract. before cooking and leave uncovered in refrigerator
1/2 cup balsamic vinegar, Pour into blender or use immersion overnight.
divided
1/2 cup sugar blender to process until smooth. When ready to cook, heat oven to 225 F. Place
3/4 teaspoon salt Add remaining water and vinegar to roast on elevated rack in roasting pan. Roast 2 hours,
1/4 teaspoon black pepper blender for smoother jam or leave or to internal temperature of 120-125 F. Let roast
1/4 teaspoon vanilla extract as-is for a more chunky texture. rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on
one side, 2 minutes on other side, or until brown
crust uniformly covers roast.

Robeson Living~ Winter 2017 Page 65