dry aged prime rib

my family loves prime rib, so i always make it during the holidays.  it's super delicious, juicy, tasty and pretty much amazing (better than lawry's!).  last holiday, i gifted some of my friends a jar of "kkp's amazing dry seasoning rub" for this recipe...and now i have listed the ingredients of my special rub mix here for you.  please enjoy!

ingredients:
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack AND a roasting pan
- kkp's amazing dry seasoning rub (ingredients below)
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into 3-inch chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter

"kkp's amazing dry seasoning rub" ingredients:
- 1 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 2 tablespoon freshly cracked tri-color pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoon kosher salt
- 1/2 tablespoon coriander, toasted and cracked
- 1/4 teaspoon cinnamon

directions:
- remove roast from packaging, rinse well
- pat completely dry, wrap with 3 layers of cheesecloth. place roast on a rack on a sheet pan in the back of a refrigerator, fat side up
- after 24 hours, remove, unwrape, discard cheesecloth and wrap with a fresh piece.  place back in refrigerator for 6 to 9 days undisturbed (trust me, it's worth it!)
- remove roast from refrigerator. remove cheesecloth, cut away the fat and trum the ends and any discolored parts of the roast
- preheat oven to 500 degrees
- place roast on a rack in a large, heavy roasting pan
- drizzle roast with olive oil, then rub with kkp's amazing dry seasoning rub. let rest for 20 to 30 minutes
- prepare vegetables. make a bed in the roasting pan with the vegetables and pour in the water
- (be sure to check the liquid level in the pan occassionally and add additional water, if necessary)
- place roast on top of vegetables and place in hot oven
- roast at 450 degrees for 40 minutes (and try not to open the oven!)
- after 40 minutes, reduce heat to 275 degrees and continue to roast for approximately 2 hours, or until internal temperature reaches at least 130 degrees (see chart below). stay away from the bone while checking
- remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus

au jus directions:
- strain dripping from roasting pan, skim fat from drippings.  try to collect about 1 1/2 cups of the drippings
- place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally
- turn off heat, add in butter.  season with s&p
- serve with the amazing dry aged prime rib. enjoy!!!!!

xoxo,
kara

rosemary chicken with potatoes and zucchini

lately rob has been creating a lot of one pot meals with our le creuset dutch oven.  here's one of his delicious (and super easy) recipes...with just a few fresh ingredients, you can make an amazing meal for up to 4 people in less than an hour!

ingredients:

- 1 medium onion, cut into 1-inch slices

- 1 lb chicken breasts and/or thighs, boneless & skinless

- 8-10 small red potatoes, quartered

- 4 yellow or green zucchini, cut into 1-inch slices

- 10-12 cremini mushrooms, stems trimmed

- 4-6 fresh rosemary sprigs (but if you can't find fresh rosemary, use 1/2 teaspoon of dried rosemary)

- olive oil

- s&p

directions:

- preheat oven to 450 degrees

- coat a cast-iron dutch oven with olive oil and spread with paper towel

- scatter onion slices in the pot

- place chicken on the onion, followed by the zucchini, potatoes and mushrooms

- season with s&p

- tuck rosemary sprigs into crevices

- cover and bake for 45 minutes; serve immediately and enjoy!

xoxo, 

kara