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What’s For The Holiday Party: Creekstone All-Natural Prime Rib Roast

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$25 coupon to Dawson’s Market plus your perfect Holiday menu 

Dish: Creekstone All-Natural Prime Rib Roast with Pessoa da Vinha 2010, sautéed garlic spinach and roasted rosemary potatoes.

Be the hit of your holiday party this season. We have everything a host or party attendee needs. Whether it is a side, bottle of wine or the whole sha-bang. Full recipes below the jump. Enjoy and Happy Holidays!

Creekstone All-Natural Prime Rib RoastFood Network Paula Deen Foolproof Rib Roast

Ingredients:

  • One 7-pound prime rib bone-in roast, tied
  • Kosher salt and freshly ground pepper
  • 10 large sage sprigs
  • 10 large thyme sprigs
  • 4 bay leaves
  • 4 shallots, peeled and halved
  • ½ head garlic, cloves crushed, plus 2 cloves thinly sliced
  • 1 cup water
  • ½ onion, thinly sliced
  • 1 and ½ tablespoons freshly cracked black peppercorns
  • ½ cup dry red wine (we suggest Pessoa da Vinha 2010 – good for cooking and drinking!)
  • 2 and ½ cups beef stock or low-sodium broth
  • 1 tablespoon all-purpose flour

Directions:

  1. Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.
  2. Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
  3. Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
  4. In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
  5. Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

Serve your prime rib roast with:

Pessoa da Vinha 2010, sautéed garlic spinach and roasted rosemary potatoes.


Sautéed Garlic Spinach: (serves 6)SD6662

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 20 ounces fresh spinach, (see Note)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Directions:

Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.


Roasted Rosemary Potatoes: (Serves 8)rosemary_garlic_roasted_potatoes_2

Ingredients:

  • 1 cup distilled white vinegar
  • 1/4 cup kosher salt plus more
  • 3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4-inch wedges
  • 4 garlic cloves, smashed
  • 6 small sprigs rosemary
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.
  2. Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35–45 minutes.

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