Phil Joy is a longtime executive
food writer and
television personality. His website is
54 ;e Costco Connection NOVEMBER/DECEMBER 2013
Fine foods, courtesy of Costco
By Phil Joy
THE HOLIDAYS ARE a time to relax, but
with everything that has to be done, no wonder it’s easy to get a little frazzled—especially in
the kitchen. That’s where I come in. I’ve been a
professional chef for more than 40 years, and I
want to help make your holiday cooking projects much less stressful.
This year I have strayed from the traditional turkey. Not that there is anything wrong
with turkey; I just feel it’s time for a change. A
delicious prime rib roast is the main part of my
menu. While it’s roasting in the oven, you can
also cook the potatoes and Brussels sprouts. If
you make and bake the fig pudding the day
before, all that is required is a simple reheat (to
80 C/175 F) after the rib roast comes out of the
oven and it’s ready.
So my tip for a calm holiday is to prepare
Prime Rib Roast
your cooking plan beforehand, taking into
consideration your skills and kitchen capa-
bilities. Look for simplicity in the recipes.
Then write out an ingredient/shopping list
and a production plan, arranging to do as
much as possible beforehand. On the day of
your holiday meal, start early, because it’s
much easier to reheat food if it’s done early
than it is to have your family on hold waiting
for something to cook. And most important,
take time out to enjoy! C
2 heads of freshly roasted garlic
15 mL ( 1 tablespoon) sea salt
10 mL ( 2 teaspoons) freshly ground
30 mL ( 2 tablespoons) ;nely chopped
15 mL ( 1 tablespoon) fresh thyme leaves
15 mL ( 1 tablespoon) Dijon mustard
1 prime rib roast, approximately 3 kg
( 6½ pounds)
500 mL ( 2 cups) dry red wine, divided
500 mL ( 2 cups) beef stock, divided
Preheat the oven to 230 C (450 F).
In a small bowl, mash the garlic with the
back of a fork until creamy. Add the salt,
pepper, rosemary, thyme and Dijon mustard.
Stir to incorporate, making a paste.
Rub the paste evenly over the outside of the
roast, then place the roast in the roasting
pan. Add 250 mL ( 1 cup) of red wine and
250 mL ( 1 cup) of beef broth to the bottom
of the pan.
Cook the roast in the oven for 20 minutes,
then reduce the temperature to 180 C (350 F)
and allow the roast to cook to the desired
degree of doneness, approximately 22 minutes
per pound for medium (con;rm with a meat
thermometer at 140-145 C/285-295 F). If
the liquid in the bottom of the pan dries up,
add more beef broth). Remove the roast
from the pan, tent with foil and allow it to
rest for 10 minutes before carving.
Drain any excess fat from the pan, then
place pan on a burner. Add remaining 250
mL ( 1 cup) of red wine and 250 mL ( 1 cup)
of beef broth and bring to a boil, scraping
any brown bits off the bottom of the pan.
Boil for 5 minutes and season to taste with
salt and pepper. Pass through a ;ne mesh
strainer to remove any solids, then remove
the grease from the jus before serving with
the roast. Makes 8 servings.
Watch a video on
Salad in our digital
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