Chef James Holiday Prime Rib With Cabernet And Dried Cherry Sauce Food

EASY PRIME RIB WITH FRESH HORSERADISH SAUCE

Steps:

• Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
• At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
• Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
• Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
• Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
• Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
• Serve with the crispy herbs, horseradish sauce and flaky sea salt.

CHEF JAMES HOLIDAY PRIME RIB WITH CABERNET AND DRIED CHERRY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
• Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.
• Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.
• Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
• About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.
• Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.

CHEF JAMES HOLIDAY PRIME RIB WITH CABERNET AND DRIED CHERRY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
• Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.
• Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.
• Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
• About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.
• Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.

PRIME RIB WITH CABERNET JUS

Steps:

• Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
• Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
• Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

ROAST LONG ISLAND DUCK WITH CABERNET-CHERRY SAUCE

Steps:

• Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
• Place the duck in a roasting pan.
• Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
• Drain completely.
• Place the duck on a rack in a roasting pan.
• Generously sprinkle all sides of the duck with salt.
• Refrigerate, uncovered, for 24 hours.
• Move oven rack to lower third of the oven and preheat to 450°F.
• Rinse the duck well with cold water to remove the salt.
• With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
• Bring 2 quarts of water to a boil and pour over the duck, covering completely.
• Drain completely.
• Wipe out your roasting pan and spray with cooking spray.
• Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
• Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
• Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
• While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
• Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
• Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
• Add the orange juice and jam or jelly, and cook until the mixture bubbles.
• Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
• Add the orange zest and return sauce to a simmer over low heat.
• Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
• Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.

PRIME RIB WITH CABERNET JUS

Steps:

• In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
• Simmer until mixture reduces to 2 cups, about 1 hour.
• (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
• Preheat oven to 450 degrees F.
• Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
• Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
• (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
• Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
• About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
• Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
• Garnish the beef serving platter with sprigs of parsley.
• Carve the beef and serve, passing the jus separately.