Steak Enthusiast

Good Monday to you! Here’s a great way to start your week off right . . . a recipe for a sumptuous prime rib with cherry glaze.

Can’t you just see the colors in the cherries and smell the aroma of the garlic and prime rib?

Oh, it’s making me hungry.

Try this one and your family will rave for days.

Mt. Morency Cherry Glazed Prime Rib
(serves six to eight)

1 5 lb. Prime Rib Roast
3 cups Beef Stock
3 Cups Dry Sherry
1 Cup Dried Mt. Morency Cherries
1 Shallot Minced
1 Garlic clove, crushed
1 Cup Honey
2 Tbsp. Sherry vinegar
1 Tbsp. neutral oil, like canola
Salt and Pepper

Sweat the shallot and garlic in the oil and add two cups of the sherry and the cherries.  Reduce by half and add two cups of the beef stock and reduce by half.  Strain out the cherries, shallot and garlic and discard.  Bring the liquid back to a boil and add the honey and vinegar and reduce by half.  Season to taste, it should be both salty and sweet.  Using a pastry brush or basting brush, apply the glaze liberally over the roast and cook in a 450 degree oven for 20 minutes.  Reduce the heat to 250 and continue cooking until an internal read thermometer reads 130 degrees, about two hours.  Remove the roast from the oven and let rest 30 minutes before slicing.  Degrease the pan, reserving the liquid and deglaze the pan over high heat with the remaining sherry and beef stock.  Reduce by half and add reserved drippings.

. . . a side salad that is the perfect complement to a prime rib roast, steaks — or just about any dish.

Enjoy!! And have a great weekend! Eat outside while you still can . . .

Greens and Berry Salad
Serves 4-6

1  (8 oz) pkg. mixed greens (about 8 cups)
½ cup crumbled blue cheese
2   ¼” thick slices red onion, separated into rings
1 cup fresh raspberries or sliced strawberries
1  (2 oz) pkg slivered almonds, toasted
¼ cup bottled balsamic vinaigrette salad dressing
1 tsp Dijon-style mustard

In a large salad bowl, combine the greens, blue cheese, onion, raspberries and almonds.  In a small bowl, whisk together the salad dressing and mustard. Pour dressing over the salad and toss well.

This recipe is for a fancy-Dan prime rib that is to-die-for. It’s gently smoked and garlicky. YUM.

I have an outdoor smoker that I love. You can check out the one I have here. I have the model 1400 and I really dig it.

One thing about the recipe below and my smoker is that I don’t have to soak the wood chips in water for use in mine. You just put the wood chips directly in the wood box — sparingly. So keep that in mind depending on what kind of smoker you’re using.

And check out the selection of prime rib here. Oh, sweet juicy goodness.

Grilled, Smoked Prime Rib
(serves six to eight)

1 5 lb. Prime Rib Roast
2 Clove Garlic minced
2 Tbsp. Ancho Chile Powder
1 Tbsp. Ground Cumin
1 Tbsp. Paprika
1 Tbsp. Oregano
1 Tbsp. Sage
Salt and Pepper
Wood chips for smoking, such as hickory, apple or cherry

Combine the spices and garlic in a bowl with the garlic, salt and pepper and mix to combine.  Coat the Prime Rib heavily and evenly and set aside until the coals are ready.  Get coals ready for grilling and soak wood chips in water, wine or apple juice for smoking.  When the coals are extremely hot, sear the roast over the hottest part of the grill evenly on all sides.  Add the wood chips to the smoker and move meat to the coolest part of the grill.  In a flat smoker, this is farther from the firebox.  In a column smoker, this is higher up from the coals.  In a separate outdoor smoker, this is at the very bottom. The ideal smoker heat and time is 300 degrees for two hours.  If you don’t have a thermometer on your smoker, continue checking the coals and/or wood chips.  Use a meat thermometer until your roast has an internal temperature of 130 degrees.  Remove from the smoker and let rest thirty minutes before slicing.