Filter
Top Products
RECIPES
76
Prime Beef Rib with Cabernet Currant Marinated Vegetables
2 rib tied prime beef rib roast
(from small end; about 4
1
⁄
2
pound trimmed)
1 Tablespoon olive oil
Salt and pepper, to taste
FOR VEGETABLES
2 Tablespoons vegetable oil
16 pearl onions, peeled and trimmed but left whole
3 carrots, thinly sliced
3 celery ribs, thinly sliced
2 Portobella mushrooms, sliced
1
1
⁄
2
cups Cabernet Sauvignon
1 cup beef stock
2 Tablespoons red-currant jelly
3
⁄
4
teaspoon bottled horseradish
3 Tablespoons chopped flat-leaf parsley
Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast, 1-7 lbs. Allow oven to preheat. Place roast on a v-shaped
rack in a roasting pan. Rub roast with olive oil and salt and pepper generously. Roast until internal temperature in center of roast is
about 140-145˚.
PREPARE VEGETABLES WHILE BEEF IS ROASTING:
In a large sauté pan, cook onions in oil over moderately low heat, stirring occasionally, until softened and golden, about
8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over
moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is
evaporated. Reduce heat and add Cabernet. Reduce the wine by
1
⁄2. Add beef stock and reduce again. Stir in red currant jelly
and horseradish. Add onions back to the mixture and heat through. Garnish with parsley. Transfer vegetables to bowl and
season with salt and pepper.
After Roasting: Discard string and with a sharp knife remove rib bones. Slice thinly against the grain.
Serves 2-3.
Standing Rib Roast 1-7 lbs.
Default Mode and Temperature: Convection Roast/325˚
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#3 Standing Rib Roast 1-7 lbs.
RECIPES
77
Rosemary and Garlic-Rubbed Prime Rib Roast
13 pounds prime rib roast, 7-8 rib roast, boned and retied
10 cloves garlic- 5 cloves minced, 5 cloves slivered
1
⁄
2
cup olive oil
1
⁄
4
cup chopped fresh rosemary, plus two whole sprigs
1 Tablespoon kosher salt
1 Tablespoon coarsely ground black pepper
Nonstick cooking spray
Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast 7-13 lbs. Using a paring knife, make small incisions into the
roast. Poke the slivered garlic into the incisions. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to
coat. Salt and pepper to taste. Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the
bottom of the pan. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast
should be placed fat-side up. Cook until internal temperature reaches 135˚ for rare, 145˚ for medium rare, 160˚ for medium, or 170˚ for
well done.
After Roasting: Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the string and lift the roast off
the ribs to carve. Slice thinly against the grain.
Serves 8.
Standing Rib Roast 8-13 lbs.
Default Mode and Temperatures: Convection Roast/325˚
Suggested Time: 3 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#4 Standing Rib Roast 8-13