December 23, 2012…Weekly Dinner Menu

Weekly Menu Sign1

SUNDAY

Chicken Skewers with Meyer Lemon Salsa | Coriander Rice | Steamed Broccoli

MONDAY

Gruyère & Apple Cider Fondue | Green Apples, Sausages and a French Baguette

Recipe Trim

Rice Pudding with Chai Spices

 

TUESDAY

Christmas Menu

Buttery Roasted Chestnuts | Champagne

Recipe Trim

Madeira-Roasted Prime Ribs of Beef | Horseradish Sauce

Balsamic-Glazed Cipollini with Lemon & Bay Leaves

Spinach & Shiitake Bread Puddings

Recipe Trim

Panna Cotta with Strawberries & Balsamic Vinegar

WEDNESDAY

Layered Cobb Salad

THURSDAY

Crispy Tilapia Filets with Fennel-Mint Tzatziki | Couscous with Fresh Cilantro & Lemon Juice 

FRIDAY

Creamy Tomato Soup | Broccoli Rabe & Provolone Grinders

Menu Trim

Wishing you all a Merry Christmas, enjoyed with those you love!

I will be doing the same so, no posts this week at The Dinner Concierge.  I will return, next weekend, with the first weekly dinner menu of the New Year.

Before I go, I leave you with the recipe for my holiday prime rib…

Madeira-Roasted Prime Ribs of Beef

  • 4-5 rib, prime rib beef roast {trimmed & tied by your butcher}
  • Sea salt & freshly ground pepper
  • Light brown sugar
  • 3 cups beef broth {preferably homemade}
  • 2 cups Madeira
  • 1½ cups dry red wine
  • 2 tablespoons unsalted butter {at room temperature}
  • 2 tablespoons all-purpose flour
  1. Position rack in the center of oven and preheat to 475°F.
  2. Place beef, fat side up, in a roasting pan containing a roasting grate.  Season the roast all over with the salt and pepper.  Cover the top of the roast with a generous layer of brown sugar {about a cup}.  Add 1½ cups beef broth, ½ cup madeira and ½ cup red wine to the bottom of the roasting pan.
  3. Roast the beef for 20 minutes and then reduce oven temperature to 300°F.  Continue to roast the meat until a thermometer inserted into the center of the beef registers 125°F for medium-rare {roughly 1½ – 2 hours}.
  4. When meat is done, remove pan from oven and transfer roast to a cutting board.  Tent lightly with foil and let rest for 30 minutes.
  5. Remove roasting grate from pan and place roasting pan over a burner on the stovetop.  To the roasting liquid & pan drippings, add the remaining broth, Madeira and red wine.  Heat over a medium-high flame and bring to a boil, stirring often.  Boil until mixture is reduced by half.
  6. Mix butter & flour in a small bowl to blend and then whisk into sauce in pan.  Simmer until smooth and slightly thickened, about 3 minutes.  Season with salt & pepper.  Serve beef, sliced, with sauce.

I have been making this prime rib for over ten years.  I have occasionally ventured off the path to try different recipes…herbed, salt-crusted, etc., but I always come back to this gem.  This is the prime rib my family begs for & it has more than satisfied many a dinner guest.  There is NEVER a question regarding our choice for Christmas dinner…it is always this prime rib.  Now kids, you have the recipe!

 

 

Madeira-Roasted Prime Ribs of Beef
 
Madeira-Roasted Prime Ribs of Beef
Ingredients
  • 4-5 rib, prime rib beef roast {trimmed & tied by your butcher}
  • Sea salt & freshly ground pepper
  • Light brown sugar
  • 3 cups beef broth {preferably homemade}
  • 2 cups Madeira
  • 1½ cups dry red wine
  • 2 tablespoons unsalted butter {at room temperature}
  • 2 tablespoons all-purpose flour
Instructions
  1. Position rack in the center of oven and preheat to 475°F.
  2. Place beef, fat side up, in a roasting pan containing a roasting grate.  Season the roast all over with the salt and pepper.  Cover the top of the roast with a generous layer of brown sugar {about a cup}.  Add 1½ cups beef broth, ½ cup madeira and ½ cup red wine to the bottom of the roasting pan.
  3. Roast the beef for 20 minutes and then reduce oven temperature to 300°F.  Continue to roast the meat until a thermometer inserted into the center of the beef registers 125°F for medium-rare {roughly 1½ - 2 hours}.
  4. When meat is done, remove pan from oven and transfer roast to a cutting board.  Tent lightly with foil and let rest for 30 minutes.
  5. Remove roasting grate from pan and place roasting pan over a burner on the stovetop.  To the roasting liquid & pan drippings, add the remaining broth, Madeira and red wine.  Heat over a medium-high flame and bring to a boil, stirring often.  Boil until mixture is reduced by half.
  6. Mix butter & flour in a small bowl to blend and then whisk into sauce in pan.  Simmer until smooth and slightly thickened, about 3 minutes.  Season with salt & pepper.  Serve beef, sliced, with sauce.

Related Posts Plugin for WordPress, Blogger...
Print Friendly

Post Your Comment