3 Pepper Prime Rib Roast

with Stout Mushroom Gravy

and Creamy Roasted Cauliflower

 

I think for many Canadian families a Sunday lunch or dinner is synonymous with Pot Roast.

I know in my large growing family a week doesn't go by without me making something with

Canadian Beef!

Not only is roast easy to prepare,
but it truly becomes tender without a lot of fuss.

I used to wake up on Sunday mornings to the smell of Pot Roast in the oven as my mother went off to church.

I really love a good cut of Prime Rib Roast, usually when I have gotten to know the butcher at my favourite grocery store, he takes the time to give me good cut and it's just a matter of adding aromatics to the pan.

I have learned from asking questions and he loves to answer them, that the upper 1/3 - 1/2 of the rib cage has smaller bones and they are perfect for giving the roast a fabulous tenderness.

Although I have also had a roast with the bones cut away and tied back on to the roast, I find leaving them attached fully gives the roast much more flavour.

The bones happen to be my favourite part and I call them Brontosaurus ribs!

I still remember Fred Flinstone cartoons where the waitress brings a rack of ribs to the car, placing them on the clip on table tray at the side of the car, tipping the whole car over.

Generally something always gets my back up when I cook a roast.

I respect the wonderful large tender cut and it's ease in preparation and cooking but, whenever I serve it for guests they always arrive 1 hr late!

AAARRRGGG!

Well of course most roasts become char at that point.

But I have found lately that even my late guests can't ruin my fabulous

Prime Rib Canadian Beef!

As my last guest proclaimed, "well you can't ruin a good cut of beef!"

Although I would have preferred it to have more pink inside.

Because I generally buy more than I need, I have found that it actually gets very tender the next day, when I use it again.

This comes to me as a big surprise!

But I think the muscle fibers relax and allow for thinner cutting and the centre if not cooked all the way through now has the opportunity to be warmed in a big sandwich or stir fried quickly, allowing me to have another easy and quick mid week meal

Can't go wrong with that!

 

 

1 5lb prime rib roast

1 473 ml can Dark Stout Ale (Guinness)

2 bay leaves

2 black cardamom pods cracked

1-2 tsp salt

2 tsp each of garlic powder & chipotle pepper powder

2 tsp each of black pepper and chili flakes

2 tsp cornstarch

1 lb button or cremini mushrooms, sliced

 Roasted Cauliflower

1 head of cauliflower

1 Vidalia onion

1/3 cup ricotta

2/3 cup chicken broth

4 tbsp pecorino cheese, grated

salt & pepper to taste

Topping:

1/2 cup seasoned bread crumbs

Extra virgin olive oil

Preheat oven to 375F

Place roast  on a roasting pan with a rack. Pour beer over all sides of roast.  Put bay leaves and pods on bottom of pan.  Mix together salt, garlic powder and 3 peppers and sprinkle all over roast.  Using your hand rub in the spices. Place in middle oven rack and roast for 45min.

Turn heat down to 350F and continue cooking for another 1- 1 1/2hr uncovered until meat is slightly pink in centre or to your preference.

*I stick a sharp knife half way down the centre of the roast and touch the tip to my lips.  If the tip is hot the meat is over cooked, if it is cold it is rare, if it is warm then it is medium rare to med. well.*

If the juices evaporate too quickly add 1 cup of water when needed. When done remove from oven & allow to rest 10-15min covered

Meanwhile, remove core and stem of cauliflower and pull apart the florets.  Place them and the whole onion in its jacket on a parchment covered baking sheet.  Drizzle sparingly with EVOO and season to taste.   When the roast has been cooking for 1 1/2hrs place vegetables in oven. Turn after 15min to colour all over.  Bake for 20-30min until fork tender.

In a small oven proof dish or sheet, mix crumbs with 1 tbsp of the pecorino cheese and oil. Stir to combine and bake for 10min. *watch carefully, do not burn*  This is the crunchy topping for the cauliflower.

Mushroom Gravy:  In a small heated skillet drizzle 2 tbsp olive oil and saute mushrooms until golden brown, season to taste. While they cook prepare gravy.

In a small saucepan mix cornstarch with 2tbsp water to a smooth paste. Strain jus from roast into the pan , should be approx. 1 1/2 cups ( if not add more beer or water) and bring to a boil, stirring frequently until thickened. Set aside.

Cauliflower:  Remove onion from skin and add to processor along with, cauliflower, broth, ricotta, pecorino cheese  and blend to a smooth consistency. Season to taste if necessary.

Sprinkle crumbs over cauliflower to serve.
Enjoy with love!
Oven Roasting
http://bit.ly/13K4nOK