219443 KC Steak gourmet guide - QVC.com
219443 KC Steak gourmet guide - QVC.com
219443 KC Steak gourmet guide - QVC.com
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PRIME RIB<br />
The centerpiece of a truly special meal,<br />
our prime rib roast is one of the most<br />
delicious cuts available. Your family and<br />
guests will eagerly anticipate its artistic<br />
marbling and tender, juicy flavor as they<br />
smell the irresistible aroma <strong>com</strong>ing from<br />
the oven. Our prime rib is boneless and<br />
trimmed to lean perfection.<br />
HOW TO PREPARE<br />
Thaw roast in refrigerator for at least 3<br />
days before preparing. Place meat, fat<br />
side up, on rack in a shallow roasting pan.<br />
Season with Kansas City <strong>Steak</strong> Company<br />
<strong>Steak</strong> & Prime Rib Seasoning (if included<br />
in your order). Rub evenly over surface of<br />
netted roast, leaving netting on while<br />
cooking. Do not add water or cover. Roast<br />
in 375ºF oven until meat thermometer<br />
registers 130ºF (approximately 1 to 1 1 /2<br />
hours) for medium-rare or 140ºF<br />
(approximately 1 1 /2 to 2 hours) for<br />
medium. Cover roast with aluminum foil<br />
tent and allow to stand 15 to 20 minutes.<br />
Remove netting and trim excess fat<br />
before carving.<br />
Our roasts are available in different sizes<br />
so cooking instructions are approximate.<br />
Some roasts are pre-seasoned and will<br />
not include seasoning packets in your<br />
shipment.<br />
Chefs all over the world use meat<br />
thermometers for best results and to<br />
ensure proper doneness. We suggest you<br />
use one at home as well. See page 12 for<br />
suggested temperatures for doneness.<br />
oven roasted prime rib roast<br />
with charred tomato<br />
natural jus<br />
Serves 8-10<br />
1 beef prime rib roast<br />
1 tbsp. fresh garlic, chopped<br />
2 tbsp. kosher or sea salt<br />
1 tbsp. cracked pepper<br />
1 cup olive oil<br />
2 tbsp. fresh sage, chopped<br />
4 ripe tomatoes, cut into eighths<br />
Preheat oven to 375ºF. Combine garlic,<br />
salt, pepper, oil and sage. With the<br />
netted roast fat side up, rub spice<br />
mixture evenly over it and place it in a<br />
shallow roasting pan, leaving netting on<br />
while cooking. Place the tomatoes evenly<br />
around the roast and drizzle with olive<br />
oil. Season tomatoes with the remaining<br />
season mixture. Follow roasting<br />
instructions as outlined under How To<br />
Prepare, but keep roast fat side up and<br />
do not rub with <strong>Steak</strong> & Prime Rib<br />
Seasoning.<br />
While roast is resting, place the tomatoes<br />
and juices from roasting pan in a medium<br />
pan and bring to a boil. Reduce heat to a<br />
slow simmer for 10-15 minutes to allow<br />
the tomatoes to break up further. Stir<br />
occasionally. Remove netting now by<br />
simply using kitchen shears to cut<br />
through the net. Carefully remove net<br />
from meat and then spoon the tomato<br />
jus over the sliced roast and serve.<br />
11