Tahoe recipe: Getting primed for a new year, new life, new you | SierraSun.com

Tahoe recipe: Getting primed for a new year, new life, new you

Simone Grandmain
Special to the Sun
Prime rib also freezes well so you can thaw it out and use it for incredible fajitas (recipe coming!) at a later date.
Courtesy Simone Grandmain |

Only one more week until 2015, out with the old and in with the new, and your entire family has decided to gather in the beautiful Sierra to express their Auld Lang Syne.

Let some bygones be bygones. In fact, your ex is bringing his new fiancée to your home, to dinner, to make nice, can’t we all be friends, blah, blah, blah.

Apparently they are considering moving back to town. (You give them two months, tops.) What’s a girl to do, cook, wear?

How simple life was for our mothers when they had Emily Post’s etiquette column answering such stumpers as “How to greet the late guests.” First of all, think positive. You have happily moved on, you should be thanking him, really.

So what if you thought you were just “reevaluating things” when he met her? You are so over that. You could do the obvious and serve up all the things you know he hates. But what would the rest of the family do when faced with a meal of pickled beets, low-fat mayonnaise, and super chunk peanut butter?

No, you are going to be the bigger person. (I mean that figuratively, not literally.) You are going to kill them with kindness and an unbelievable, laminate-this-recipe prime rib with an amazing horseradish demi-glace.

This sauce is not to be believed, it is so good. You almost don’t need the prime rib, but you are aiming for “less is more” in the dinner conversation, so do the full deal, complete with roasted mini potatoes, beet roots, pearl onions and parsnips. Yes, parsnips.

To me, this sounded like jailhouse fare, and maybe Miss Thing would think I was implying she had a criminal background but, honestly, they are delicious.

When roasted, parsnips are kind of like a cross between a potato and an artichoke heart, just great And prime rib? Well, unlike what’s-his-face, it has never let you down, never failed you, never treated you with anything but love.

Prime rib with horseradish demi-glace sauce, roasted vegetables, potatoes

Ingredients:

one seven bone, whole prime rib

olive oil

fresh thyme

fresh rosemary

salt and pepper

two dozen Dutch yellow baby potatoes or fingerling potatoes

three parsnips, cut into two-inch chunks

three fresh red beets, tops removed and quartered

one cup fresh or frozen pearl onions, peeled

or

two sweet onions peeled and quartered

two tables spoons butter

1/4 cup balsamic vinegar

Preparation:

First of all, when you purchase your prime rib, ask your local butcher to “crown” it. This is the coolest thing ever. They actually de-bone it for you and then re-wrap/string it with the ribs inside. This way you get the juicy goodness of the ribs without the hum-bug (sorry, wrong holiday) of having to carve the meat off the bones while serving.

First of all, the morning of your dinner, get the rib out of the fridge and let it warm up to room temperature. When ready to prepare, preheat your oven to 425 degrees and get out a large roasting pan with rack.

Rub the entire surface of the roast with olive oil, herbs, salt and pepper and then roast, un-covered, at 425 degrees, for 20 minutes.

Reduce heat to 300 degrees and cook roast until internal temperature reaches 150 degrees. Entire roasting time should be about three hours.

Thirty minutes before removing prime rib from oven, toss parsnips, beets and onions with butter and balsamic and add, with potatoes, to roasting pan to catch the juices while cooking.

After removing the prime rib from the oven, check on vegetables and if at desired texture (I like mine a little firm) remove as well.

Leave the potatoes in the roasting pan, turn temperature up to 400 degrees and continue cooking/crisping potatoes for another 20 minutes.

Remove and serve with roast and amazing horseradish demi-glace sauce, recipe follows.

Horseradish demi-glace sauce ingredients:

1 tbls. balsamic vinegar

1/2 stick butter

2 large shallots, minced

2 large cloves garlic, minced

1 tbls. creamy horseradish

1 tbls. Dijon mustard

1 and 1/2 cup beef broth or stock

1/2 cup dry sherry

Wondra flour for thickening or *Marscapone cheese (available in the gourmet cheese section of Safeway or Village Market in Incline)

salt and pepper to taste

Preparation:

Get sauce pan hot and throw in balsamic to deglaze pan for a few minutes. Reduce heat to medium and add butter, shallots and garlic. Sauté for a few minutes.

Add horseradish and Dijon, stirring gently to combine, and slowly add remaining liquids. Simmer on low heat until reduced by about half.

Add a little Wondra and/or Marscapone* cheese to thicken. Season with salt and pepper.

*Marscapone cheese is a good way to make any sauce creamy. Use about 2-3 tablespoons, stirred in at the very end, with heat off or on very low.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simonegrandmain@gmail.com.