Saturday, September 6, 2008

The feast of a King

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

What do King's eat for dinner you ask? prime rib. The King of any lion pride always gets the first pick of meat and he always pick's the prime rib. Its the ultimate meal served on special occasions and holiday's. Its also no coincidence that prime rib is always the Sunday special at any respectable steak house. I remember the good ole' days of going to a dinner club in Wisconsin on Sundays called Fitzgerald's where you could get a prime rib dinner for $11.95 and they had a drive-thru! I always wondered why this is, why only on Sundays? could it be because NFL players want a big ole hunk of meat after a game on Sunday's? thats my belief and according to William refrigerator Perry, im right. Prime rib and Sunday's are a match made in heaven. Screw church and prayer ill take you to heaven with this here. Perfect for a Sunday night football dinner for you and some friend's.

damn that cat T knows how to cook it rare and juicy

The biggest key in making a perfect prime rib is to make sure you got the right supplier. Guess what? I got the hook-up, holla if you hear me! I use a small family run butcher here in Chicago. At "Joseph's finest meat's" you will be served with real dry aged beef, aged in house and cut to order to specific request. Joseph's is one of those little neighborhood butchers that has withstood time and continues supplying the residents of the neighborhood with fresh meats of all variety's. They make their own sausage on site including hot/mild Italian, veal, breakfast, green pepper, Polish, wieners, garlic and a few im probably forgetting. The real star of the show though is the in house dry aged beef. So if you want the best you need to go here and buy a full bone-in prime rib and they will trim and handle everything needed so that your beef is ready to be cooked when purchased. The beef at Joseph's comes from the same supplier that alot of steak houses around town use. Joe goes the extra step by dry aging them in a room on site at his place.

Prime Rib
1 prime rib of beef roast, 7-bone size
3 tablespoons fresh ground black pepper
2 tablespoon kosher salt
4 tablespoons fresh minced garlic
1 teaspoon dried rosemary
1 teaspoon dried basil

Preparation: Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Known as Frenching it. Joesph's does this for you.

Pre-heat oven to 450 degrees.

In mortar with pestle, crush peppercorn, garlic, salt and herbs.

Let roast sit at room temperature at least 45 minutes before cooking

Rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 12 to 13 minutes per pound or until desired temperature is reached (less 5 degrees). When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.

The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too make sure you put the thermometer into the deepest part of the roast. SAVE the meat drippings.

Bet you wish this was scratch and sniff

If your eating prime rib then you got to have a potato side. I like to make a twice baked potato casserole which is easy and also less time consuming than stuffing the potato. Look up any recipe on the internet and just create your own from that. To top off the dinner serve Yorkshire pudding and grilled asparagus or butter sauteed green beans.

Yorkshire Pudding

In medium bowl, beat eggs with wire whip or fork until foamy. Beat in milk and salt. Gradually beat in flour until smooth. Turn oven to 400 degrees. Spoon off 2 tbsp. clear hot beef dripping from roasting pan (Standing Rib Roast drippings) and divide into 12 - 3 inch muffin pan cups. Tip pans to coat cups evenly. (Use remaining drippings in pan to serve as jus.)

Heat muffin pan cups in oven 5 minutes until drippings are very hot. Remove pan from oven and quickly pour 2 1/2 tbsp. batter into each muffin pan cup. Bake 30 minutes or until golden. With narrow spatula, loosen edges of each pudding and transfer it to meat platter. Serve immediately alongside a piece of sliced meat covered in gravy and your sides. Voila!

eat like a king- Prime rib ala KingT

Joseph's Finest Meats
7101 W Addison St
Chicago, IL 60634
(773) 736-3766

1 comment:

Anonymous said...

OK,King Titus bring that PRIME RIB to me.I know it's gooood! I've tasted it first hand.
GREAT REVIEWS! What about the pizza and dogs on the SOUTHSIDE!
Look forward to more reviews.


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