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Flourless Brownies

Flourless Brownies

BEST BROWNIES EVER!

In a food processor add the following items:

1 cup mashed sweet potatoes – I slice and steam a med sweet potato, peel and puree in my food processor

1/2 cup creamy almond butter

1 Tbl maple syrup – I used organic

2 Tbl organic raw cacao powder

1 tsl baking soda

1/2 tsp vanilla

2 oz. coarsely grated/chopped dark chocolate, carob or cacao nibs **Save about 1 Tbl to sprinkle on top before baking

1 Tbl organic coconut palm sugar

Pulse until combined and creamy.

Heat oven to 350 degrees

Line an 8 x 8 baking pan with parchment paper

Scoop mix into pan, sprinkle with remaining chocolate about 1 Tbl

Bake approx. 30 -35 minutes

Cool and slice, cover to keep soft and fresh!!

Your Welcome…………this is by far one of the best flourless brownie recipes I have ever made, for both taste and texture.

Here’s a quick video of how I made mine:

 

 

 

Beard Balm/Salve

It’s stinkin’ cold outside.  If your man has a beard or not, this is great for the beard and the skin in the stinging cold weather.  Truth?  I use it on my hands and heels in the cold.

 

This is a must have for the man in your life, it will soon be his favorite.  It softens the beard as well as nourishing the skin.  No beard??? Use this as a nice moisturizing after shave lotion.  Soft skin will be the results for sure!

Beard Base

2 oz Jojoba oil (I get mine on AMAZON from Dr Adorable)

2 Tbl lanolin (I get mine on AMAZON from Dr Adorable)

2 oz almond oil (I get mine on AMAZON from Dr Adorable)

4 Tbl raw unrefined shea butter (I get mine here)

2 oz argan oil (I get mine on AMAZON from Dr Adorable)

4 drops vitamin E oil (I get mine on AMAZON from Dr Adorable)

4 Tbl Beeswax pellets (these are a good choice) if you have a local honey farmer ask them if you can purchase beeswax from them.  I buy mine locally in a 1 lb block and I grate it as I need it, packing it firmly into the tablespoon.

Essential oils (I only use and recommend these)

INSTRUCTIONS

Melt all the butters, beeswax and oil (except for the essential ) in a double boiler or in a pot inserted into a larger pot of boiling water on medium heat until all is melted together.

Cool in a refrigerator until firm but not too hard.

Use a hand mixer and whip until fluffy, at this time you may add your essential oils, about 30 drops.  For men I like to use oils like Cedarwood, Black Spruce, Sandalwood, Fir, Pine, Spearmint.  Experiment and use one or mix 2 or 3 to your liking.

Store in tins or small glass jars.  Makes great gifts for Father’s Day and more!

 

Cashew Sourcream

Cashew Sourcream

1 cup raw cashews soak at least 8 hours and drained

Add to a food processor or vitamix with:

2 Tbl lemon juice

2 tsp Braggs Vinegar

3/4 cup water

1/2 tsp sea salt

Mixing in the vita-mix

Process until creamy, refrigerate up to one week. I love adding spices to this to make dips or spreads. Garlic and chive dip, onion dip, ranch dip, the possibilities are endless. Use it on a layered bean dip too!

Week of Dec 26th, 2016

I’m going to surprise you and end out the year with a few of my sugar filled sweet delights.  When I get weak, yes I cheat once in a while, this is some of my favorites.

HAPPY 2017!!!

Best Chocolate Toffee

I don’t have a recipe any better than this one and it comes from Delish, Click this link right here.

Peanut Butter Crack 

INGREDIENTS
  • 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla
  • ½ tsp – 1 tsp kosher salt
INSTRUCTIONS
  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
  3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
  5. Stir in cereal, vanilla and salt until evenly combined.
  6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  7. Cut into squares to serve
 I have to be honest, this was given to me from a friend who wrote it down and passed it along from some place on the internet.  I don not know where she got it, but it’s good!

PECAN BARS

Now I have made these since I was in my 20’s, that is a long time ago. I see a lot of recipes the same, I got mine from a church cookbook.
Crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher saltTopping:
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
This is for a 9 x 13 pan
Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 9 by 13 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 20 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Blackberry Cobbler

This was given to me by a friend, she got it off the internet as well, I do not know where.

You will need:

2 1/2 c blackberries, washed.  I love fresh picked from the garden
1 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 c milk
1/2 c unsalted butter, melted

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375?. Stir together the flour, baking powder, salt, and milk with a spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes to an hour, depending on how golden you prefer it to be.

Chunky Gooey Brownies!

2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10-oz. semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup milk chocolate chips for the top
How to make it :
Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
Add flour, mashed banana and baking melts (or chocolate chips).
Stir with a wooden spoon to combine.
Spray a 9×13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
Cool completely before cutting into bars.

Fireplace starters??

Posted on by rosalie627

GREAT FIRE BATMAN!!!!!!

For those of you who truly know me I am very frugal, I reuse and recycle to the best of my ability.  I am always looking for new ways to use things I keep.  I tend to not throw many things away, he, it could be useful one day.

 

For those of you who are in Young Living can I ask you a question???  What do you do with your cardboard tubes that the bottles are packed in??  I’m going to show you a handy useful tip right here and all you need is a fireplace, cardboard tubes and used office paper, newspaper or any recycled unwanted paper.  

 

I happen to save the paper from our printer when we oops, print too many copies, or just plain mistake sheets.  Yes, I pile them up all throughout the year waiting for the cold weather to arrive. I am going to show you how to use the paper with your cardboard tubes to make fire/starter or kindling some may call it.  I actually use the word fire starters because to me kindling is wood.

 

So here is what I do.  First of all I take some of the unwanted paper and squish it up, pretty tight and in a long fashion like this:

 The reason being is so that I can easily stuff the twisted paper into the tubes, I use 2 or 3 of them and push it into the tube pretty tightly, leaving a bit sticking out on each end so they are easy to light.

 

Like shown here          

I think by now you may be beginning to see what I am up to!  Yep, I do loads of these and it takes just a few short minutes a day to get 50 – 60 of them ready.

I have a box beside my fireplace so we can easily grab a few when we need to light a fire.                                                                                         

 

It’s simple and easy to place a few under the grate of wood, light the ends and there ya go!  Very I easy and useful I would say.  None of those chemically made fire starters they sell at the home improvement stores, no harsh fumes and best of all FREE!!

Here’s a picture of them beginning to start up my nice glowing fire this evening.  They do an excellent job I might add!

                                  

 

Week of Dec 19, 2016

Personally my family celebrates Hanukkah.  This week I’m going to share some traditional dishes we serve as we celebrate together with family for 8 consecutive days with food, fun, games, stories, laughter and best of all the memories.

This year the first candle of the Menorah is lit on the eve of December 24th.  I am going to share with you what I would cook for the celebration.

Best Roasted Prime Rib

Click here to see how I make mine – Here’s a link to my recipe 

 

Brisket

Sometimes I just cook Brisket, it is actually the traditional meat, but I go back and forth between brisket and prime rib.  I’m in South Texas and we eat brisket often, so it’s a treat to have prime rib and it makes it all more festive and special – Here’s a link to my recipe or you can choose another traditional meat of braised short ribs below.

Braised Short Ribs

I got these handy braising tips from Wolf

How to Do It
  • Prior to braising, food can first be browned – but not cooked through – on the cooktop or under the broiler to add flavor
  • Braise food in a vessel with a tight-fitting lid (even aluminum foil can work) to seal in moisture
  • Braise in the oven so that heat surrounds the vessel during cooking
  • Use a low temperature and long cooking time to tenderize meats and meld flavors
Secrets Braising
  • Add liquid before cooking, but not so much that it covers the food; you’re not boiling
  • You can braise with water, but think in terms of liquids that will add layers of flavors to the dish: stock, wine, even beer
  • Other ways to add layers of flavor include handfuls of herbs or a head of garlic halved crosswise

INGREDIENTS

5 pound bone-in beef short ribs, cut crosswise into 2″ pieces               Kosher salt and freshly ground black pepper                                           3 tablespoons vegetable oil                                                                         3 medium onions, chopped                                                                           3 medium carrots, peeled, chopped                                                           2 celery stalks, chopped                                                                               3 tablespoons all-purpose flour                                                                   1 tablespoon tomato paste                                                                           2 cups dry red wine (preferably Cabernet Sauvignon)                           10 sprigs flat-leaf parsley                                                                              8 sprigs thyme                                                                                              4 sprigs oregano                                                                                            2 sprigs rosemary                                                                                          2 fresh or dried bay leaves                                                                          1 head of garlic, halved crosswise                                                                4 cups stock (here’s my recipe)

DIRECTIONS

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over cooked wide egg noodles with sauce spooned over.

WANT TO MAKE IT QUICK?? USE AN INSTAT POT!!

In an Instant Pot, which you can purchase at Wal-Mart, Target, or AMAZON.  I have a 6 QT GOWise brand that I purchased on AMAZON.  It will saute, keep warm, cook soups, meats, and more.  It is also a a slow cooker!  Throw away that crock pot and replace it with one of these, a favorite of mine to use in the kitchen.

I prepped everything first.

As the recipe states you can brown the short ribs on all sides.  I add a few spices at this point and brown  my short ribs in about 4 Tbsp of coconut oil, yep right there in the Instant Pot!

Remove them and set aside, take the flour and tomato paste and add to the Instant Pot now.

At this point I add my liquids and the veggies.  Stir it a bit to incorporate, let it simmer a couple minutes.  Throw in the bay leaf, rosemary, thyme, garlic and oregano.  If you have essential oils like Young Living’s Vitality line you can add a drop of rosemary, thyme and oregano now. (Get yours here)

 Now you can add the browned short ribs back in on top of everything.

I just leave them on top like this:

Place the lid on the pot and lock.  I set the program for meat and choose 45 minutes.  Now let me explain the way an Instant Pot works.  They are an electric pressure cooker and not one like grandma used to have that could explode all over the kitchen so don’t be afraid to use it.  The lid has a lock and you can set it to pressure or steam.  For this meal I use pressure.  It can take 20-30 minutes for the pot to pressure up, so you add that time to the cooking process.  When the 40 minutes of cooking is finished, it needs to pressure down, this also can take up to 30 minutes.  The pressure up and down times mainly depends on the volume inside the pot.  It still beats the oven method at 3 1/2 hours.  They are tender and very flavorful!

I served mine over a bowl of rice! 

 

Potato Latkes

This is a traditional recipe and is usually served with applesauce and sour cream on the side.

INGREDIENTS

1 small onion, peeled and halved

4 large potatoes, peeled

1 egg, lightly whisked

Salt and freshly ground black pepper

⅓ cup olive oil

3 tablespoons unsalted butter

Sour cream, as needed for serving

Applesauce, as needed for serving

DIRECTIONS

1. Place a large, clean kitchen towel on your counter, and place a box grater on top of it. Grate the onion on the coarse section of the grater. Remove the grater, wrap the shredded onion in the towel and squeeze over a large bowl (or your sink) to remove excess moisture. Transfer to a large bowl.

2. If the towel is very damp, open it to a new section or get a fresh towel. Grate the potatoes on the coarse section of the grater over the towel. As you finish each potato, squeeze out the moisture as you did with the onion. Repeat until all the potatoes are grated and squeezed. Transfer to the bowl with the onion. Toss the mixture to combine. (Note: If the mixture still feels wet to the touch, dry it one more time.)

3. Add the egg and mix to combine. Season with salt and pepper.

4. In a large skillet, heat the oil and butter over medium-high heat. Working in batches, scoop ⅓ cup of the potato mixture into the hot oil and butter. Use a spatula to flatten slightly. Cook until golden and crisp, 3 to 5 minutes per side

5. Serve immediately, with sour cream and applesauce on the side.

Doughnuts

Doughnuts are a must, the reason being that they are fried in oil. Hannukah is all about the oil that God provided for His people.  When His people took back the temple it had been violated and destroy by pagan practices and idols. They had to clean it out and the temple traditionally was to have oil lamps burning constantly.  

What they found was only enough oil to burn the lamps for one day, but they were amazed that each day there was enough oil to keep them lit.  It took 8 days to make fresh oil, so the Lord provided the oil for 8 days.  This is the reason for the 8 days of lighting candles on the Menorah.  The center candle is to represent the Lord almighty who provides the light for all.

Traditional doughnuts are called sufganiyot, and you can find recipes on line for them.  Personally I have never made them, I just buy doughnuts from a bakery.

 

Week of Aug 15th

Roasted Lemon Chicken

Ingredients
2 tsp fresh thyme leaves
1 tsp whole fennel seeds or 1 drop of Fennel essential oil(get it here)
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, remove backbone and butterfly
1/2 cup dry white wine
Juice of 1 lemon

Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds or oil, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
I love using my cast iron pans to cook in in case you don’t know, so get yours out if you have one. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Pesto Salmon

Ingredients

  • 4 (6 oz) skinless salmon fillets
  • 3 tsp olive oil, divided
  • Salt and freshly ground black pepper
  • 4 Tbsp pesto, homemade or store-bought (half of the homemade recipe will be enough)
  • 4 tsp fresh lemon juice
  • 1 pint grape tomatoes, halved

Directions

  • Preheat oven to 400 degrees.  Place salmon fillet on center of piece of foil. Season both sides of salmon with salt and pepper and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice and 2 tsp olive oil over each fillet. Toss tomatoes with 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don’t wrap too tightly you want the heat to be able to circulate well).
  • Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 – 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).

Baked Thai Salmon

Ingredients

  • 6 x 6 oz sockeye salmon fillets, NOT FARM RAISED
  • Pinch of salt
  • 1/2 cup + 2 tbsp Thai sweet chili sauce, divided
  • 2 – 3 tbsp green onions, chopped
  • Olive oil

Directions

  1. In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
  2. Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, brush with olive oil and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
  3. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired). Think of brown rice or quinoa on the side.

Crispy Balsamic Chicken

INGREDIENTS

  • 1/4 c. plus 3 tablespoons extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. freshly chopped rosemary
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in skin-on chicken thighs
  • 10 whole peeled garlic cloves, ends trimmed
  • 2 tbsp. freshly grated Parmesan, for garnish

DIRECTIONS

  1. Preheat oven to 425 degrees. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
  2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
  3. Return chicken to skillet and bake until chicken is cooked through.
  4. Garnish with Parmesan and serve.

Cabbage Roll Soup

Ingredients

  • 1/2 large onion, diced
  • 1 cloves garlic, minced
  • 1 lb lean ground beef
  • 1/2 cup uncooked long grain rice
  • 1/2 medium head cabbage, chopped (core removed)
  • 1 (14 ounce) can diced tomatoes
  • 1 tablespoons tomato paste
  • 2 cups beef broth (CHECK OUT MY HOME MADE ONE HERE)
  • 3/4 cups V8 or other vegetable juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • salt and pepper, to taste
Instructions
  1. In a large pot, brown onion, garlic, and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.

This is delicious on a chilly winter day!

Beef Bone Broth

Posted on by rosalie627

BEEF Bone Broth

Isn’t this lovely!!  Look at the color, nice and golden.  A lot of people call it “Liquid Gold”.  Why you might ask?  Well, it is very healthy not to mention delicious!!  Whether it is beef or poultry stock, consuming a warm cup of home made bone broth can be beneficial to our skin, bones and overall wellness.  There are a lot of great things in there like collagen for instance, that is great for healthy skin.

And the great thing about home made is that you can begin with organic grass fed beef or free range poultry and get an even healthier broth for your family without any added chemicals and salt, yuck!

To begin with may I suggest a nice roast like my BEST Prime Rib and save the bones.  I use a 6 qt instant, electric pressure pot.  You can buy these on AMAZON, they are great time saving gadgets that are a must for any cooks kitchen.  I will blog more on that later, but it is one of my favorite things!

I add 4-6 cups water to my instant pot, place the bones in there, cover, lock and cook for 90 minutes.  Look!!  Is that not beautiful or what??  Now you can heat a cup each morning and enjoy, add noodles, some veggies, use it for soups, gravy or even mix in with your mashed potatoes or rice dishes for an added flavor.

A nice golden broth, ready to be filtered and poured into containers.  I use a very fine meshed strainer to catch any particles that may be in the stock, which won’t hurt, it only makes it look ugly.

Some people may as an option add seasonings to the broth if you know you are going to use it for a specific thing, like Italian seasoning for instance.  I personally don’t because I want the option to be able to use it for whatever I want and season it later.

BEST Prime Rib Roast

BEST Prime Rib Roast

BEST Prime Rib Roast

Here’s is what I do:

Bone In Prime Rib Roast(allow 1/2 lb per person and it will be more than you need, but enough for a bit of leftovers)  Now I purchase my prime rib roast about a week before I plan to cook it, I like my meat aged.  I place it in the refrigerator and cook it within 5-7 days.  I also remove it from the refrigerator in the morning because I prefer to begin with a roast that is at room temperature.

Pre-heat the oven now to 500 degrees Fahrenheit

DRY RUB – Garlic powder, lemon pepper, Italian seasoning, parsley, onion powder, Lowery’s Seasoning Salt, Mrs. Dash Seasoning and rock salt.  I take approx. 1 Tbl-2 Tbl (depending on size of roast) of each and put them into a small jar or container with a lid so I can shake it up and mix it well.  I take this and rub it all over the sides of the roast, I really rub it in well.

I happen to love cast iron pans, I cook the roast in a large cast iron pan and then I can use the drippings for a gravy or au jus when I remove the roast, YUM!  I rub the pan with butter or coconut oil, lots and lots, go ahead, it’s good for you!  Place the Roast bone side down into the pan.  Don’t worry about covering it.  I do place a meat thermometer in it just for my piece of mind, but, I never go by it, because once yu put the roast in the oven you DO NOT OPEN the door, not even once.

By now your roast should be ready to place in the oven and it should have reached it’s 500 degrees.  If not, wait until it comes to full temperature.  Place the pan and roast into the oven, close the door and set a timer for 1 hour for a 2-3 bone roast and 1 hour 15 minutes for a 4 bone or larger roast .  Trust me 1 hour to 1 hour 15 minutes is all it takes for the first part.

Once the timer rings you may turn off your oven, BUT, DON’T OPEN the oven, DON’T.  Now reset your timer for 2 hours, yes 2 hours!  Now you may want to prepare the rest of your meal.  When your timer goes off you can open the oven and remove your pan and roast.  This is when I check my meat thermometer and it usually is right on rare or med rare depending on the size.  A larger roast will be rare, a smaller usually med rare to med.  You will have the ends for those who want their meat more well to well done and the center will be a nice med rare to rare, trust me.  Remove the roast to a nice platter and use the roasting pan to make au jus or a gravy if desired.

BEST ROASTED PRIME RIB

BEST ROASTED PRIME RIB

Posted on by rosalie627

BEST Prime Rib Roast EVER!!

This is something I cook around the end of the year for our friends and family.  I quit doing the decorating and gift giving years ago due to the whole commercialism and selfishness the whole thing represents and relieved my immediate friends and family of the burden of gift giving.  At least under my roof!  No, you won’t find a Christmas tree in my house and YES!  I still believe in Jesus, just not in the celebratory way the world has pressured us to do.

Instead I prefer spending time with friends and family, spending my money on food and a huge gathering that will still be in the minds of those who attend for many years to come. Friendship and time with my family is priceless.

My prime rib method is one I do not quite remember coming across, or even overhearing, but all I know is that I saw or heard it somewhere and it works great for me.  My guests will attest to the fact, they come year after year for more!

Here’s is what I do:

Bone In Prime Rib Roast(allow 1/2 lb per person and it will be more than you need, but enough for a bit of leftovers)  Now I purchase my prime rib roast about a week before I plan to cook it, I like my meat aged.  I place it in the refrigerator and cook it within 5-7 days.  I also remove it from the refrigerator in the morning because I prefer to begin with a roast that is at room temperature.

Pre-heat the oven now to 500 degrees Fahrenheit

DRY RUB – Garlic powder, lemon pepper, Italian seasoning, parsley, onion powder, Lowery’s Seasoning Salt, Mrs. Dash Seasoning and rock salt.  I take approx. 1 Tbl-2 Tbl (depending on size of roast) of each and put them into a small jar or container with a lid so I can shake it up and mix it well.  I take this and rub it all over the sides of the roast, I really rub it in well.

I happen to love cast iron pans, I cook the roast in a large cast iron pan and then I can use the drippings for a gravy or au jus when I remove the roast, YUM!  I rub the pan with butter or coconut oil, lots and lots, go ahead, it’s good for you!  Place the Roast bone side down into the pan.  Don’t worry about covering it.  I do place a meat thermometer in it just for my piece of mind, but, I never go by it, because once yu put the roast in the oven you DO NOT OPEN the door, not even once.

By now your roast should be ready to place in the oven and it should have reached it’s 500 degrees.  If not, wait until it comes to full temperature.  Place the pan and roast into the oven, close the door and set a timer for 1 hour for a 2-3 bone roast and 1 hour 15 minutes for a 4 bone or larger roast .  Trust me 1 hour to 1 hour 15 minutes is all it takes for the first part.

Once the timer rings you may turn off your oven, BUT, DON’T OPEN the oven, DON’T.  Now reset your timer for 2 hours, yes 2 hours!  Now you may want to prepare the rest of your meal.  When your timer goes off you can open the oven and remove your pan and roast.  This is when I check my meat thermometer and it usually is right on rare or med rare depending on the size.  A larger roast will be rare, a smaller usually med rare to med.  You will have the ends for those who want their meat more well to well done and the center will be a nice med rare to rare, trust me.  Remove the roast to a nice platter and use the roasting pan to make au jus or a gravy if desired.

 

This was after we ate and a small piece of one end was all that was left.  It was delicious as usual.