Mother’s Day Garlic Stuffed, Alae-crusted Prime Rib with Rosemary Jus
Recipe compliments of KEY Project's Kipuka Café.
Featured in the Honolulu Star-Advertiser on April 19, 2017.
Ingredients:
1 (3 1/2 pound) boneless rib eye roast
12-15 cloves garlic or to taste
Alae salt and cracked peppercorns to taste
2 onions, peeled and roughly chopped
2 stalks celery
2 medium carrots
2 cups beef stock for deglazing
Sprig of rosemary
Directions:
- Allow for 1/2 pound per person.
- Pat meat dry with paper towel.
- Cut 1/2-inch slits about 2 inches apart and place whole peeled garlic cloves in slits.
- Season generously with alae salt and cracked peppercorns.
- Preheat oven to 450°F.
- Place roast on top of onions, celery stalks, whole carrots.
- This will act as a rack, so roast is not directly on roasting pan and will add to flavoring to au jus.
- Cook for 10-15 minutes, turn down to 200°F for convection, 250°F for conventional oven.
- Cook for 20 minutes per pound for rare.
- Use a thermometer at the thickest part of roast (125°F for rare).
- Tent with foil and let stand for 10 minutes before slicing.
- Remove vegetables and plate with roast.
- Deglaze pan with beef stock and rosemary for au jus.
Makes 6 servings.
Tip: Deglazing the bits of "fond" (the bits of brown particles) that are stuck to the bottom of your pan is what gives your sauce a lot of flavor. In this process, add a cup of liquid, such as water, broth, or wine, to the hot pan to help lift the fond. Using a spatula, scrape the pan to get most of the fond off. Season and thicken with a slurry of cornstarch or flour.
Approximate Nutrient Analysis per cup serving (not including salt to taste):
700 calories, 50 g fat, 22 g saturated fat, 185 mg cholesterol, 350 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g sugar, 53 g protein
