Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A Cookbook Hardcover – Illustrated, 21 October 2008
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About the Author
SARAH CAREY graduated from the Culinary Institute of America. In 1999, she joined MSLO, where she is food editor of Martha Stewart Living and a regular contributor to Everyday Food magazine. She is also one of the hosts of the PBS television show Everyday Food.
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Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes.
Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to “marinate” in the rub overnight deepens the flavor even more. A similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution.
Larger roasts such as prime rib, crown roast, and a whole turkey are started at a high temperature (450°F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won’t develop a crust right away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end.
• 15dried bay leaves, crumbled
• 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup finely grated orange zest (from 2 to 3 oranges)
• 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Prepare meat: Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450°F.
Roast: Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
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- Publisher : Clarkson Potter; Illustrated edition (21 October 2008)
- Language : English
- Hardcover : 512 pages
- ISBN-10 : 0307396444
- ISBN-13 : 978-0307396440
- Item Weight : 2 kg
- Dimensions : 21.08 x 3.86 x 26.09 cm
- Country of Origin : India
- Best Sellers Rank: #625,320 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from other countries
The cookbook gives an introduction to cooking for beginners with a decent amount of basic recipes, for all occasions, as well as an explanation of the chemistry of cooking for more experienced cooks.
The quality of the book is great, hardcovers, thick, glossy pages that can't tear easily and can handle a few cooking stains along the way.