THYME BOTTLE RECIPES
PRIME RIB WITH RED WINE-THYME BUTTER SAUCE RECIPE | BOBBY ...
Provided by Bobby Flay
Categories main-dish
Total Time 5 hours 50 minutes
Cook Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
- For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
- Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
- Preheat the oven to 450 degrees F.
- Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
- Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
COUNTRY GRAVY RECIPE - BETTYCROCKER.COM
Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.
Provided by Betty Crocker Kitchens
Total Time 15 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 5
Steps:
- After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
- Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.
Nutrition Facts : Calories 35 , CarbohydrateContent 3 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1/2 g, ServingSize 1 Tablespoon, SodiumContent 90 mg, SugarContent 2 g, TransFatContent 0 g
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- Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a saucepan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to 3/4 cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
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- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
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