Prime Rib Standing Rib Roast

Good Prime Rib

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about. I saved $20 bucks on this beef due to the fact that I scored a sale. If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax. The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling. Instead of risking the complete loss with a toss, their loss is my gain. There is only 2 days left on the expiration date but the meat still looks great. And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib is my Favorite

For me, Prime Rib was so easy to fall in love with. I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak. Plus she was always buying the cheapest cuts to save money so we never got anything good. And to make matters even worse, though she loved to cook. she wasn’t very good at it. But for the longest time, i thought it was me. I didn’t think I liked steak at all. I had no idea that I just hadn’t had the right cuts or had it prepared right. So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

Marinade
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:

RARE (120-125 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound
MEDIUM (130-135 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound
WELL (145+ degrees F): 22-26 minutes per pound

Cover the Rib Roast with Salt and Pepper, especially the fat side. Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides. Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide). Let the Roast cool for 5 minutes before cutting into the meat after cooking. Then serve each Prime Rib Steak with Aju and Horseradish.

Oreo and Peppermint Cheesecake

The Best Oreo Cheesecake for the Holiday’s

I’ve been wanting to drop an Oreo Cheesecake Recipe for quite some time now, and what better opportunity than to put one down for the holiday’s, with a twist of Peppermint. Apparently it isn’t a new idea, but I would like to think the way I decided to film it is or at least delivers a nice balance. In this recipe I use the Classic Vanilla taste of a New York style baked Cheesecake with a twisted Swirl of Peppermint throughout the cake. I’ve always felt that mint flavoring can be overwhelming if there’s too much, so this way it’s more appreciatively refreshing each time you hit a patch as you fork your way through the Vanilla. Happy Holiday’s everyone!

Be sure to check out my recipe for the Cherry Topping and, if you’re interested, my Oreo Waffles.

Oreo and Peppermint Cheesecake Ingredients:

20 Oreo Cookies, crushed
5 pkg Cream Cheese, softened
1 cup Granulated Sugar
3 tbsp Flour
1 tsp Vanilla Extract
1 cup Sour Cream
4 eggs
1 oz Peppermint Extract
1 tsp Red Food Coloring

Bake at 325° Fahrenheit for 40 minutes.

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Oreo and Peppermint Cheesecake.

Braised Short Ribs – Northern Style Recipe

These Short Ribs Rock!

Braising Short Ribs usually calls for some sort of pan fry before they’re cooked in vegetable broth, right? The only difference here is that the frying is done after and as strange as that may sound, the benefits are phenomenal. This recipe is different from most recipes out there but, if you sink your teeth into ribs, you are going to get flavor beyond flavor, with a texture and tenderness your mouth and stomach just won’t believe.

Just to be clear, these Northern style Short Ribs have an Asian influence. For example, there’s soy sauce and lot’s of sugar but So what. What Barbecue Sauce doesn’t have sugar in it. None. Everybody sweetens up their sauce with something. And many rib recipes use brown sugar as well. P.F. Chang’s has a very similar recipe on their menu and for good reason; they’re delicious but don’t take my word for it, though. Google Northern style short ribs and see what you find.

Braised Short Ribs Ingredients:

1 Rack of Pork Ribs
1 1/2 qt. Chicken Broth
1/3 cup Soy Sauce
1/3 cup Rice Wine
1/3 cup Sugar (Optional)
3 or 4 Garlic Cloves
1/2 tsp Ginger, chopped (optional)
1 bunch Green Onions, 6 to 8
1 Sprig Cilantro
1 tsp Anise
1/2 tsp Black Pepper
1 tsp Sesame Oil
Water for Poaching

Topping
2 tbsp Sugar
1/2 tsp Five Spice Powder (or cinnamon)

In a large cooking pot, fill halfway with water and bring it to a boil on the stove. Clean the rack of ribs with a clean water rinse, then remove the membrane using a paper towel. Score the back side of the ribs(bone side) with your knife, then cut in between every rib bone, separating one from the other. Place the ribs into the boiling water and Poach for 20 to 25 Minutes. Remove from heat, strain and rinse the ribs and clean off any cooked blood. Place the ribs back into the same pot and add all the above ingredients. Bring the Broth to a boil then reduce heat to medium and cook for approximately 1 hour. Then pull out every individual rib and place them on a pan. At this point the ribs can be eaten or refrigerated if you’d like to wait or skip the frying process, otherwise fry the ribs, 6 at a time at 350 degrees for about 2 minutes. Mix the Topping ingredients together and toss the ribs in a bowl with 1 tbsp of the Sugar and Five Spice mix and serve the Braised Short Ribs, Log Cabin style, 2 over 2, over 2.