Buffalo Prime Rib With Orange Balsamic Glaze Food

PRIME RIB ROAST WITH BALSAMIC GLAZE RECIPE:

Steps:

• Important: Before beginning this recipe, please read my web page on purchasing, preparing, and cooking perfect Classic Prime Rib.
• Preheat oven to 350 degrees F. Let roast stand at room temperature for 1 hour.
• In a small saucepan over medium-high heat, boil balsamic vinegar until it reduces to 1/4 cup, approximately 3 minutes. Remove from heat and set aside.
• Finely mince the parsley. Mix together with the minced garlic, 1/4 teaspoon salt, and a generous amount of pepper. Using the tip of a sharp knife, bore 7 to 10 narrow holes, each about 1 1/2" deep, in the rib roast. Fill the holes with the parsley-garlic mixture. Spread any remaining mixture over the surface of the roast. Sprinkle all sides of the meat with salt and pepper.
• Place the roast, ribs down in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 325 degrees F. and continue to roast an additional 2 to 2 1/2 hours or until the internal temperature reaches desired temperature on a meat thermometer (see below).
• Rare - 120 degrees F.
• Medium Rare - 125 degrees F.
• Medium - 130 degrees F.
• What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital >meat thermometer.
• Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (the internal temperature will rise 5 to 10 degrees after it is removed from the oven).
• Pour off all but 2 teaspoons fat in the roasting pan. The pan juices should be few but concentrated and caramelized. Place the roasting pan over two (2) burners on high heat. Add the water, scraping up all the browned bits on the bottom of the pan and stirring until they are incorporated. Boil the liquid until it reduces to 3/4 cup, approximately 3 to 4 minutes.
• Stir in enough of the balsamic glaze to create a tart edge in the flavor of the juices, approximately 1 to 2 tablespoons. (Reserve any extra glaze for another use.) Add the Worcestershire to the sauce; remove from heat and keep warm.
• After slicing the roast, add any accumulated meat juices to the balsamic sauce. Serve the meat slices on warmed plates with balsamic sauce on the side.
• Makes 6 to 8 servings.

ORANGE BALSAMIC GLAZE

Steps:

• Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

BUFFALO PRIME RIB WITH ORANGE BALSAMIC GLAZE

Steps:

• Cook roast:
• Preheat oven to 450°F.
• If using beef, trim all but a thin layer of fat from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
• Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)
• Make jus while meat stands:
• If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
• Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
• Carve roast and serve with jus.