It’s getting’ Italian up in here. There are some inherent comfort foods in my life spawning from my upbringing and a really good pasta sauce is one of them. To Italian households your tomato sauce is a family recipe; other sauces, restaurants, etc just don’t taste right. As cold weather has finally started to settle in to Austin, I needed something filling and hot to warm my soul. When you want all the flavors without so much fat you can substitute the ground beef with ground turkey and serve with spaghetti squash instead of pasta.
1 lb 80/20 ground beef, preferable chili beef, a thicker grind (If you substitute ground turkey for this, be sure to add a cube of beef boullion when add the cans of tomatoes, stirring to dissolve.)
1 TBSP olive oil
1 TBSP butter
1 diced white onion
3 cloves minced garlic
1 1/2 TBSP Tomato paste
2 tsp dried basil
2 tsp dried oregano
2 28oz. cans of crushed or diced tomatoes
1/2 TBSP red pepper flakes
3/4 cup dry red wine (I used Cabernet Sauvignon, you can also use a good white for this)
1 TBSP low sodium soy sauce
The zest of 1 lemon
1 lbs prepared linguini, rotini, or 2 lbs prepared spaghetti squash
1 minced anchovy (strictly for glutamate flavor, adds no fishiness, but optional none the less)
Saute the beef over medium high heat in a deep pot or sauce pan for about 5 minutes, stirring constantly. You don’t want to cook it through, but you definitely want it to give up a lot of its fat. After few minutes, when a significant amount of grease has been rendered, but the meat has yet to really brown, turn off the heat and strain the meat with a slotted spoon into a bowl and set aside. Dispose of the rendered fat. If you want some added flavor, you can also do 1/2 lb beef with 1/2 pound ground pork, and you can use ground turkey for a healthier option, of course, skipping the step to render any fat.
In a deep pot over medium heat, add the olive oil and butter. Once the butter is melted and bubbling a bit, add the onion and garlic. Cook over medium heat until the onions are just transparent and the garlic is no longer raw, about 5-7minutes. Move the onions to one side of the pot, exposing a bare area and dollop the tomato paste there, to toast a bit, about 1-2 minutes. Stir the tomato paste with the onions and garlic, and then add the oregano and basil. Stir, letting the flavors marry and carmelize, about 3 minutes. Add the 2 cans of tomatoes, red pepper flakes, wine, and soy sauce, stirring well. Add the meat back to the sauce and let it simmer over medium heat for 10 minutes. Stir in the lemon zest, and allow the pot to continue to simmer over medium heat for another 10 minutes or so or until the sauce has thickened.
Serve over your favorite pasta or spaghetti squash and top with shredded fresh basil and Parmesan cheese.
For Thanksgiving I always do a Prime Rib Roast. Screw turkey; it’s dry and boring and literally puts people to sleep.
Thanksgiving of 2011 I made a roast that I just was not pleased with. It had NO flavor and the cooking method I used was less then desireable. I like my meat medium-rare, which is mostly pink, but warm through. I tried that old method of setting the oven to 500 degrees, cooking for five minutes per pound, and then turning the over off and letting the roast sit in there for 2 hours. Yeah, guess who had to recook her roast two hours later? Not fun. My father uses the Showtime Rotisserie, Ron Popeil’s thing, which Dad just refers to as the “SetItAndForgetIt”, and it does normally do a good job. I, however, do not own one of those. So, last night, on my husband’s 30th birthday, I decided to use a tried and true method: low and slow. Placed in a 200 degree Fahrenheit oven, I cooked the roast until it reached 130 degrees. That’s it.
Time here doesn’t matter. You need a meat thermometer, period. Seriously. You want time, though? Fine. If your roast is room temperature it will probably take about 30 minutes per pound at 200. If it’s not completely room temperature, then it might take 35-40 minutes a pound. Personally, I don’t like to screw around with such an expensive piece of meat, so I bought a $10 meat thermometer and never looked back.
This recipe is about appreciating the cut known as the prime rib for what it is, ultra meaty deliciousness that’s meant to be served rare, with sauces or butters, that melts in your mouth and tastes fabulously of cow.
I didn’t get a bone-in roast only because the dinner was just for Chip and I. I found a prime roast that weighed 3.8 lbs, cost $28, and felt it would be good for us. If we wanted to have a couple of friends over for an impromptu dinner, there would be enough, and at the same time it was the right size to allow for a long, slow cooking. An hour before cooking, I took the roast out of the fridge. In hindsight I should have taken the roast out about three hours prior to cooking, but, thanks to my thermometer, it didn’t really matter. After an hour of sitting out, I put my roasting pan on my stove top and over high heat I seared each side of my roast for about four minutes per side.
Once seared, I let the meat cool for about 10 minutes and then I rubbed kosher salt, black pepper, and crushed garlic on all its sides, but especially on the fat on top. Once seasoned, I placed the rack into the roasting pan and placed the Prime Rib into the rack, fat side up. I placed the meat thermometer into the center at a decent angle so it could be read periodically without having to pull the entire roast from the over. As it roasts fat side up in a rack all that salt, pepper, and garlic would mingle with the liquifying juices and pour down through the meat while slowly cooking. A. Mae. Zing.
Once the roast reached an internal temperature of 130 degrees Fahrenheit, I let the Prime Rib rest uncovered on a cutting board for 30 minutes. The roast isn’t going to gain much in terms of heat after cooking so slowly, but those juices will be reabsorbed into the meat. I realize that my old, out-dated thermometer in the picture above states that medium meat has a temperature of 160, but I disagree. America’s Test Kitchen recommends removing a rib roast at 130, many chefs I know remove their beef at 123-127, and all of us agree meat done to the point of 160 is dry and over well, let alone mere medium. 130 degrees is more then enough to kill the bacteria we worry about.
Cooking this for so low a temperature and so long a period meant the juices stayed within the meat and that the proteins had extra time to break down. This was the juiciest, tenderest slice of steak I’d ever eaten. Husband and I were both blown away. We’d had filet mignon that was four times the price that wasn’t nearly has delicate and flavorful as this prime rib.
I’m not a fan of horseradish, so with this I made a seasoned butter, using have a stick of room temperature unsalted butter, 1 tsp kosher salt, 1 tsp black pepper, 1 clove of crushed garlic, 1 half a minced shallot, and 1 1/2 tsp dried parsley. The steak really didn’t need it, but it certainly didn’t hurt!
Our meal was served with a salad with bleu cheese, sauteed fennel, and fresh bread. No potatoes necessary! I apologize now for the photo, however; I was more then half way through stuffing my face when I realized I didn’t have a picture of the final product, and my husband had gone back for seconds and unceremoniously hacked away at the meat rather than slicing prettily as I had done for his first serving.