Page 81 - Robeson Living Fall 2017

Prime Rib Roast with Rosemary and Thyme au Jus

Serves: 10-14 Place roast in roasting pan on elevated wire rack.
Prep time: 30 minutes Sprinkle any leftover rub on roast to ensure generous
Total cook time: 3 hours, 50 minutes coating.
6 pound Omaha Steaks Bone-In Prime Rib Roast Roast until roast reaches an internal temperature of 125
3 tablespoons olive oil F (for medium-rare), approximately 3 hours for 6-pound
1/2 cup Omaha Steaks Private Reserve Rub roast.
5 carrots, chopped into 1-inch pieces Remove roast from oven and let rest 20-30 minutes.
5 celery stalks, chopped into 1-inch pieces Meanwhile, heat broiler to high, with rack positioned
1 medium onion, chopped into 1-inch pieces for roast to sit about 4 inches from heating element.
1 1/2 cups red wine After roast has rested, place in oven under broiler,
3 cups low-sodium beef broth fat side up, about 5 minutes to brown roast.
1 1/2 teaspoons fresh rosemary, finely chopped Remove pan from oven. Remove wire rack with
1 1/2 teaspoons fresh thyme, finely chopped roast from pan and place on carving board. Skim fat
from pan, if necessary.
Thaw roast completely (3-4 days for 6-pound roast) in Place pan on top of stove over two burners set on
refrigerator before cooking. high heat. Add wine to pan drippings and cook over
Heat oven to 250 F. Remove roast from packaging high heat until reduced by half, releasing drippings on
and pat dry with clean paper towels. bottom of pan with wooden spoon or whisk. Add beef
Coat outside of roast with olive oil and liberally broth and cook until reduced by half again.
season with rub. Whisk or stir in rosemary and thyme. Strain out
Place carrots, celery and onion in even layer on vegetables and pour au jus into serving vessel.
bottom of large roasting pan to catch beef drippings. Slice roast and serve with au jus.

New Ways to Love Leftovers
This year, when the holiday feast is over, reach for the leftovers to
whip up a flavorful meal that will let your taste buds celebrate all
over again. For example, leftover turkey can be repurposed into
other classic, seasonal entrees, like a turkey melt or a warm,
flavorful soup.

Turkey Melt with Turkey Noodle Soup
Cranberry Pesto Sauce
2 tablespoons olive oil
4 slices sourdough bread, cut 1 cup chopped onion
1/2-inch thick 1 cup chopped celery
4 tablespoons butter, softened 1 cup sliced carrots
1/4 cup prepared pesto 1 tablespoon Omaha Steaks
1/2 cup whole berry cranberry Garlic & Herb Rub
Family Features sauce 1 package (32 ounces)
4 thin slices roasted turkey no-salt-added chicken broth
breast 1 cup dry egg noodles,
4 slices fresh mozzarella cheese uncooked Start with Something Sweet
1 cup chopped roasted turkey
Heat heavy skillet over medium Satisfy the sweet tooth of all your
heat. Spread one side of each In large saucepan, heat oil over guests with a sweet glaze on a juicy
bread slice with butter. Spread medium-high heat. ham, another flavorful option to be the
other side of each slice with pesto. Add onion, celery, carrots and centerpiece of a holiday celebration.
Place 2 bread slices in skillet, rub. Cook 5 minutes until onions With Apricot Ham Glaze or Cranberry
butter side down. Top each with are softened, stirring occasionally. Orange Ham Glaze, you’ll know that
cranberry sauce, turkey, cheese Stir in chicken broth and noo-
and remaining slices of bread, dles. Bring to boil. Reduce you’re bringing the best flavor out of a
butter side up. Cook, turning heat; cover and simmer 10 minutes premium, delightful ham, and pleasing
once, 6-8 minutes, or until golden until noodles are tender. Stir in the palates of those around the dinner
brown and cheese is melted. turkey; cook 2 minutes until heated table.
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