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Roasted Prime Rib of Snake River Farms Kobe with Natural JusAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Reccomended wine: Montevina, Terra D'Oro Syrah, 2000 Serves 6 to 8 For The Prime Rib of Kobe: 4 lb. Snake River Farms Kobe Rib Eye Roast 2 Tbs. kosher salt 2 tsp. ground black pepper ¼ cup canola oil 2 Tbs. olive oil 1 Tbs. chopped fresh garlic 1 Tbs. chopped fresh sage leaves 1 large onion peeled and sliced 1 large carrot peeled and sliced 2 stalks celery rough chopped 3-18" lengths cotton roast twine Method: Preheat oven to 250 degrees. Remove the rack from a high quality roasting pan and set aside. Place the roasting pan over two burners on your stove on medium high heat and after warming the pan add the canola oil. Coat the piece of prime rib thoroughly with the kosher salt and pepper and placing the "fat cap" down in the roasting pan brown the roast for about ninety seconds to two minutes before flipping and repeating on the other side. Repeat the process until all sides are browned including the ends. Remove the roast from the pan and secure the roast every three inches by tying a length of roast twine around it (make sure the twine is snug, but not tight), pour the canola oil off the pan and replace the pan to the burners. Add the onion, celery and carrot to the pan and cook, stirring occasionally, for three to four minutes or until the vegetables soften. Place the rack over the vegetables in the pan with the "fat cap" of the roast facing up. Coat the roast with the olive oil, garlic, pepper and sage and place the pan in the 250-degree oven. Cook for about an hour and a half (depending on your desired doneness). Check the doneness with a probe thermometer inserted into the center of the roast. Remove the roast at 125 degrees for rare, 135 degrees for medium rare 140 for medium etc. Remove the roast from the pan and place it on a cutting board capable of catching its juices. Place a foil tent over the roast and allow to rest for at least five minutes prior to carving into one inch thick slices. For the jus: Pan with vegetables from roasting rib eye 2 cups red wine 2 cups sodium free beef stock Kosher or Sea salt to taste Method: Tilt the pan so that all of the fat drains to one corner and remove the fat with a baster. Place the pan on two burners over medium high heat and as soon as everything begins to sizzle deglaze the pan with the wine. Agitate the vegetables with a spoon or spatula to help liberate any braisings from the bottom. Add the beef stock and allow the solution to boil until reduced by half. Strain the jus through a chinoix (fine sauce strainer) into a clear glass or plastic container. Adjust the seasoning level with salt if necessary. Skim any remaining fat off the jus with a spoon and discard. For the creamed horseradish: 1-cup sour cream 2 Tbs. prepared horseradish 1 tsp. lemon juice 3 shots Tabasco ½ tsp. ground black pepper Method: Wisk ingredients together in a glass bowl. To serve: Place the slices of prime rib in the center of 6 warm entrée plates. Distribute the jus and the creamed horseradish into separate ramekins and serve one of each onto each plate. Accompany the plate with your favorite potato preparation and steamed vegetables. |
