Prime Rib with Guinness Au Jus and Parmesan Fries

Prime rib

Hello friends! I’ve been on a blog break the last few months, but I’ve missed posting for you all! Trying to keep up with a new job, home life, and the holidays was just too much, but now I’m ready to get back to baking, cooking, traveling, and blogging 🙂 It is almost “prime” (sorry, I couldn’t resist) patio season so I plan to be out reporting on Austin’s wonderful food scene and creating more dishes for you at home!

I wanted my first post back to be a tribute to Irish cooking since we are gearing up for a trip to Ireland and Scotland in April. I am looking forward to reporting back on all our travel and culinary adventures. We will be taking several local food tours and I will be on the lookout for local farmer’s markets. And of course, beer and whiskey tastings!

I usually cook a big Sunday dinner and last week prime rib sounded so good. And Guinness. And fries. Can you tell I was hungry? I thought I would try adding a can of Guinness to make an interesting au jus and it turned out great. The parmesan fries complemented the dish nicely as they were not too heavy and added a crunchy/salty element.

(The recipe below is adjusted to our tastes since we like rare meat, but you can certainly add more cooking time or different spices. Also, please bear with the photos. They are not the greatest!)

Prime Rib with Guinness Au Jus and Parmesan Fries

  • Prep Time: 30 minutes
  • Cook Time: 150 minutes

Ingredients: Prime Rib

  • 5 lbs prime rib roast
  • 5 cloves minced garlic
  • 1/4 cup good quality olive oil
  • 3 teaspoons ground thyme
  • Salt and pepper
  • 1 can Guinness Stout
  • 1 can beef broth
  • 1/2 small onion
  • 1 small carrot, finely chopped

Parmesan Fries

  • 1 medium potato
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons parmigiano reggiano cheese
  • 2 tablespoons olive oil

Directions:

1. Ask the butcher to cut a small (5-10 lb), bone in, trussed, prime rib. You can usually order choice or prime meat. I went with choice since the dish wasn’t for guests.

2. Pre-heat the oven to 500 degrees. Bring beef to room temperature and rub with olive oil, garlic, salt, pepper, and thyme. Use as much salt and pepper as you are comfortable using, but I add a lot.

3. Place beef in a deep roasting pan and pour a bottle or can of Guinness over the meat. Add the onion, carrot, (you can also add celery if you like) and a can of beef broth to the pan. There are several different ways to roast prime rib. I prefer to roast on high heat and then turn the oven off to allow the residual heat to finish cooking the meat since I like mine more rare. It really depends on your preferred method, but you can also roast on high heat for 10 minutes and then turn the oven on low for 30 minutes.

4. At 500 degrees, roast the beef 7 minutes per pound of meat. For a 5 pound prime rib, roast 35 minutes. Turn the oven off and let sit for 2 hours. Do not open the oven door. Check the internal temp for 135 degrees after two hours. If the meat looks too rare, heat the oven back to 300 degrees and cook in 5 minute increments to keep checking the temperature. Sometimes it takes a few rounds to figure out the best method with your oven.

5. To prepare the potato, cut into small wedges and place in a large bowl. Add salt, pepper, garlic powder, basil, oregano, cheese, and olive oil to potato wedges and mix well. Spread the wedges evenly on a baking sheet.

6. Cook potatoes at 400 degrees for about 30 minutes. Unless you have two ovens, it will have to wait until the beef is finished. I let the potatoes cook while the beef was resting.

7. When the beef has finished roasting, remove from the pan and let rest on a cutting board. While beef is resting and potatoes are cooking, strain and pour the au jus into a pan. Heat on low to warm up the au jus when ready to serve. If you need more juice, add some beef broth.

8.When ready to carve the beef, cut the trusses and remove the rib bone from the meat. The butcher usually cuts most of it away so finishing the job is very easy.

9. Slice prime rib as you like it. I prefer a small to medium cut as I try to keep my portions to about 4 ounces, but it is up to you!

10. Serve with parmesan fries, Guinness au jus, and beer (Guinness not required if you prefer a glass of wine like me!)

Prime Rib prep

I am really looking forward to trying some of the interesting culinary treats of Ireland. Do you have a favorite dish or restaurant? If so, please forward! 🙂

WineDownAustin is going to Gulf Shores, AL!

Gulf Shores coast AL

Photo by Becky Vanhoose, step mom extraordinaire

This weekend I will travel to Gulf Shores, AL to spend a week on the coast with my Dad, step mom, sisters, BIL’s, and niece. This is a pretty big deal as we have not vacationed together since my siblings and I were kids. We all have very different lifestyles, personalities, beliefs, and outlooks about the world. However, this was one place the whole family could agree to go to stateside. We are all looking forward to the beach!

It sounds like there is plenty of sand, sun, and seafood which is great!  I’m going to be live blogging on the coast, visiting seafood markets, food markets, exploring sand dunes, and looking for fun places to hangout.

Check back or like WineDownAustin’s Facebook page for fun-in-the-sun photos, posts, beach cocktails, and perhaps another video!

https://www.facebook.com/pages/WineDownAustin/501738533200682?ref=hl

Bad Days and Chocolate SoufflĂ©s

Chocolate souffleEvery once in a while, a perfect shit storm plows into my day derailing my projects, knocking out my patience, and shutting down my ability to function. Today was one of those days. It was a day where I questioned everything and wondered why I wasn’t doing what I wanted to do. It was a day where chocolate was my version of smack.

On shit storm days the best thing for me to do is go home and bake. Chocolate soufflĂ© sounded like a redemptive and restorative task. And for the record, I have NEVER made chocolate soufflĂ© in my life. I don’t know why I was enamored by the idea today, but I just had to have it. I even listed “make chocolate soufflĂ©s” on my yearly bucket list of things I wanted to accomplish. Chocolate soufflĂ© was going to turn my day around!

I used a modified version of Giada De Laurentiis’ Gianduja SoufflĂ© recipe. I did not make the chocolate filling used in Giada’s recipe, instead opting for Ukrainian dark chocolate that I received as a gift. I also halved the recipe so I didn’t make too much.

How was it? Take a look. I’m still licking the ramekin. Chocolate really is a religious experience! Now, where’s the wine…Souffle Dessert

Birthday Fun!

Some people despise birthdays. But I love them and birthdays should remind one to appreciate time, success, failure, and basically, just being alive. Moving, breathing, tasting, and experiencing. Birthdays are for living.Olive and June

I always try to take a few days and do things for me. It allows me to think about all the reasons that I love to be here, right now, working towards a life that will make me happy and proud. Turning 35 was a privilege!

I started my weekend on Thursday night at the 2013 Austin Tastemaker Awards. Local restaurants, chefs, pastry chefs, sommeliers, bartenders, and craft brewers are nominated to be the Austin Tastemaker of the year. The 2013 nominees and winners can be found here. One of my favorite restaurants, Congress Austin, was nominated so I was very excited about trying their signature dish for the event. In fact, I was probably knocking people over trying to get to the booth.

Congress served a slow poached egg with sausage and herbs. It was UH-mazing! My second favorite dish of the night was Lenoir’s curried goat, and incidentally, Lenoir won the contest. Overall, it was a great event and I am always happy to support the local food community!

Austin Tastemaker Awards

Friday was for relaxing, exercising, and happy houring. I TGIF’d Mexican martini style. Chuy’s Mexican martinis are a birthday tradition in these parts.

Saturday, my husband took me to Olive and June. Olive and June serves Tuscan, farmhouse inspired cuisine using locally sourced ingredients. We ordered the spring vegetable risotto, rigatoni, and gemelli for dinner with the citrus torta for dessert.

It was, as always, fantastic. Italy is one of my favorite destinations so any place that serves Tuscan inspired food will always have me as a customer! Watch out-carb overload!Olive and June Austin

Sunday, my actual birthday, was spent relaxing with friends. The weather was divine so I had to spend some time outside porchin’. If you have been reading my blog, you know porchin’ is serious business at my house. La Crema was today’s porchin’ wine accompanied by F. Scott Fitzgerald. Can’t go wrong with Chardonnay and The Great Gatsby. I am firm believer that drinking wine while reading the classics will make the experience greater.La Crema Wine

I have to say it was an amazing birthday spent celebrating, appreciating, and soaking up fun with people that I love. And that’s all I really wanted or needed.