I first saw this Buzzfeed recipe on a friend's Facebook page. I saved the video and have been planning to make it ever since. Since Ribeye (boneless) or Prime Rib (bone-in) is an expensive cut of meat, I waited for a sale. Last week, Prime Rib went on sale so I snatched one up to give this recipe a go. So glad I did. You will be too.
Just today (Sept 24, 2017) Renatta posted,
Back to cooking...let your butter come to room temperature so it's easy to incorporate the garlic and herbs.
Spread the garlic herb butter evenly all over the roast. Use it all to generously coat the roast.
Preheat your oven to 500 F, then put your roast into the oven. Cook 5 minutes per pound. Then turn off the oven and keep the door closed for 2 hours. Do NOT open the door. This was a 3.5 pound Prime Rib roast (bone-in). I cooked it at 500 F for 20 minutes and left it for 2 hours. If you like your meat medium rare, that's what you'll end up with.Thanks for sharing the video Renatta. Perfection!
Prime Rib with Garlic Herb Butter
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5-7 pounds boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
Mashed potatoes, to serve
Veggies, to serve (suggestions: turnip, peas, green beans, or whatever you like)
1. Preheat oven to 500°F/260°C.
2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
4. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
5. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
6. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
7. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
8. Remove from heat and strain the sauce into a gravy dish.
9. Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!
What do you do when you pick 30 lbs of apples and you have sausage out for dinner? You find a recipe that incorporates them. Thanks to Jo Cooks for pinning her recipe for Baked Sausages with Apples Sheet Pan Dinner, some of our apples ended up in our dinner!
If you haven't gone apple picking and it's available in your region, go for it. It's a great family excursion. We went to a beautiful apple orchard that offered 35 varieties of apples. I didn't even know there were 35 varieties.
So this is one of those super quick throw together meals. Just a little chopping and a quick mix with the secret ingredient (maple syrup), some olive oil, a couple of spices and your ready to spread it onto a baking sheet and roast.
Spread it out onto a prepared baking sheet and place your sausages on the sheet with veggies.
Roasted Sausage Apple Veggie Sheet Pan
We recently visited Niagara-on-the-Lake for the first time. It was a brief day trip and it left us with a definite desire to return. The next time, it will be for a longer visit. We did manage to make a stop at Niagara Falls to take in the view.
We bought a whole bushel of peaches. We ate them fresh, gave some away, made crisp, and pies (shared those), and then finally we were down to our last 6 or 7 peaches. I wanted to use them in something memorable.
Thanks to Jennifer from Seasons & Suppers for pinning her Peaches and Cream Cake recipe. It's a super simple recipe but produces the perfect combination allowing the peaches to be the highlight. It takes no time to throw it together and it's worth making just for the smell it produces while baking. Seriously this is one of those recipes you'll make over and over and over again.
Peaches & Cream Cake
It's that time of year, when fresh corn is still plentiful but wont be for long. So hubby went to one of the Farms in the area and bought some more corn. Eating corn on the cob is always a treat but corn as an ingredient in salads and soups takes it up a notch. Thanks to Katya for pinning her recipe for Summer Fresh Corn and Zucchini Chowder, our fresh farm corn was highlighted in a beautiful chowder.
Living in the Waterloo region means we're treated to an abundance of fresh produce. The corn is the best I've ever tasted. Ripe corn has such beautiful colour, and there's just something about a corn field that begs a deep breath and a moment or two to ponder. Oh and corn mazes are always super fun for the kids. There's so much to love about corn.
Get your cutting board out and get ready to do some chopping. Yes, this chowder will require a fair bit of chopping, but other than that it's a piece of cake, and my daughter who has a pretty discerning palate for a 9 year old gave it an 11 out of 10. This one is definitely worth the time and effort. You'll have a delicious, healthy and hearty soup within an hour.
I recommend doing all your chopping before you start to cook, that way you'll be able to toss in the ingredients as needed. Using a dutch oven or large pot, start by browning the bacon and then add your chopped celery, carrot, onion, crushed garlic, and thyme. Followed by chopped Russet potato.
OK so maybe that wasn't the best part. The very best part is ladling your finished product into bowls and eating it. I promise.
Farm Fresh Corn Chowder
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.