Standing Rib Roast

Ingredients:

1 Standing Rib Roast (1 rib per 2 people for generous portions)
(Ask your butcher to cut the ribs off the roast and tie back on. This will make the roast taste wonderful, and makes carving a breeze)

6 cloves garlic, minced

3 stalks rosemary

¼ cup Dijon mustard

1 tsp salt and pepper

½ - 1 cup flour

2-4 cups beef broth

Directions:

1. Loosely cover meat

2. Let stand and come to room temp for 2-4 hours

3. While meat is resting, mix remaining ingredients in a bowl and refrigerate to marry flavors

4. Once meat has rested, preheat oven to 450°

5. Pat dry and spread mustard mixture all over the meat

6. Place roast, rib side down, in a heavy, large roasting pan with sides at least 3 inches deep

7. Insert meat thermometer into thickest part of the beef

8. Place in oven and sear the roast for 15 minutes

9. Lower heat on oven to 325°

10. Bake according to charts below

11. Remove from roasting pan, tent loosely with foil and let rest at least 15 minutes before carving

Gravy:

1. Place roasting pan with cooking juices on the stove or transfer to a large pot.

2. Whisk in enough flour to thicken ( ½ to a full cup)

3. Cook for 1-2 minutes

4. Slowly begin to whisk in beef broth until all incorporated

5. Season with salt and pepper, if desired

6. Simmer 5-10 minutes until thicken, stirring consistently

Alternately, you can add broth to the cooking juices for an Au Jus, or serve with a horseradish sauce.

This succulent meal looks intimidating, but it is actually very easy.  We love to make it along with Yorkshire pudding; and English (or New Zealand if you live in my house) version of a pop-over.  They are great to sop up the dark, rich gravey.

Meat Temperatures
Rare	120° - 125°		center is bright red, pinkish toward the exterior portion
Medium Rare	130° - 135°		center is very pink, slightly brown toward the exterior portion
Medium	140° - 145°		center is light pink, outer portion is brown
Medium Well	150° - 155°		not pink
Well Done	160° or above		uniformly brown throughout
Approximate Weight		Total Estimated Time (Hours)		Meat Thermometer Reading (Rare)
2 ribs/4 - 5 lbs		60 to 70 minutes		120°
3 ribs/6 - 9 lbs		1 ½ - 1 ¾		120°
4 ribs/10 - 13 lbs		1 ¾ - 2 ¼		120°
5 ribs/11-16 lbs		2 ¼ - 2 ¾		120°
6 ribs/16 -18 lbs		3 - 3 ¼		120°
7 ribs/18-20 lbs		3 ¼ - 4		120°

Posted by Buffie

Steak Au Poivre

Ingredients:
4 filet mignon, beef tenderloins, or New York strip steaks (8 oz/cut 1 inch thick)
1 tsp kosher salt
2 TBPS freshly ground black pepper (amount optional)
1 tsp unsalted butter
1 tsp olive oil
1 shallot finely chopped
2 TBSP Cognac
½ cup beef broth
½ cup heavy cream
1 TBSL Dijon or course grain mustard
½ tsp herb de Provence



Directions:

1. Let steaks come to room temperature by setting out for 30-60 minutes
2. Sprinkle with salt
3. Spread pepper evenly on a plate
4. Press streaks into the pepper to coat both sides
5. Set aside
6. Melt butter and oil on medium heat in a heavy skillet (cast iron is best)
7. When the butter and oil begin to slightly smoke, gently place the streaks in the pan
8. Cook 6-8 minutes on both sides (medium) – leave them alone! Do NOT turn them until time
9. Remove from hot pan, tent with foil and let rest
10. Add shallots to the pan and sauté until tender - 2 minutes
11. Remove pan from heat and add Cognac
12. Carefully ignite the liquor with a long match to burn off alcohol
13. When flames die down, return pan to heat
14. Whisk in broth, cream, mustard and herbs
15. Bring to a slow boil and simmer until the sauce coats the back of a wooden spoon (3-5 minutes)
16. Season with salt if desired
17. Slice steaks against the grain or serve whole
18. Pour sauce over steak just before serving 

Posted by Buffie

Penne Rustica

Ingredients:
1 bag pre-grilled chicken (or 3-4 grilled chicken breasts cut into cubes or slices)
6 slices of bacon or 6 oz pancetta or prosciutto cut into small pieces (or cheat and use precooked bacon pieces)
6-8 precooked frozen shrimp (optional)
¼ cup chopped red onion or 1 shallot
1 lb. penne pasta (precooked to al dente)
1 cup finely shredded parmesan cheese
1 cup finely shredded mozzarella cheese
4 TBSP butter
1 TBSP minced garlic
1 cup Sherry wine (not as good if you substitue with white wine)
4 cups heavy cream (do not substitute)
1 TBSP Dijon mustard
1 tsp chopped fresh rosemary
¼ tsp cayenne pepper
½ tsp paprika


Sauce:

1. Sauté garlic and rosemary on medium heat in 2 TBSP butter until tender. Abouit 2 minutes.
2. Add wine and reduce by a third.
3. Add cream, mustard, and cayenne pepper and simmer until reduced by half.
4. Lower heat, add parmesan cheese and stir until melted.
5. Set aside.

Rustica:

1. Preheat oven to 475°
2. Sauté bacon on medium high heat until it begins to brown and crisp.
3. Add onion and cook until translucent.
4. Add chicken, shrimp, and remaining butter and heat thoroughly.
5. In the same pot the penne was cooked, add all other ingredients, along with sauce, and stir until well combined.
6. Pour into 4 single serving ramekins, or large casserole dish.
7. Sprinkle with mozzarella cheese and paprika.
8. Bake 10 minutes until golden brown and bubbling.
9. Let stand 5 minutes before serving.

Posted by Buffie

Bursting Blueberry Muffins

Ingredients:

Batter:
1 ½ cups AP flour
1 cup sugar
2 tsp baking powder
½ tsp salt
¼ cup vegetable oil
¼ cup milk
1 egg (beaten)
1 cup blueberries
½ sugar
1/3 cup flour AP flour
¼ cup cold butter cut into cubes
1 ½ tsp cinnamon


Directions:

Batter:

1. Preheat oven to 400°
2. In a bowl, combine flour, sugar, baking powder and salt.
3. In a separate bowl, combine oil, milk, and egg.
4. Add to flour mixture and stir until just combined. (Do not over mix or muffins will not be light and fluffy)
5. Fold in blueberries.

Topping:

1. Mix together by cutting with a fork or blend in food processor until well combined and the size of small peas.
2. Scoop batter into lined muffin tins filling ¾ of the way.
3. Sprinkle liberally with crumb topping.
4. Bake 25-30 minutes - Test by inserting a toothpick into muffin. If it comes out clean, they are done

Recipe Notes: Bursting with blueberries is right!  Not to mention the sweet and crunchy crust.  These are a perfect Saturday morning breakfast with your favorite hot beverage.

Posted by Buffie