Ready-for-Prime-Time Champagne-Pomegranate Glazed Boneless Prime Rib — Recipe follows below. A Great Menu for Father’s Day, June 17, 2012
5 teenage boys, 1 man and me for a summer Saturday night dinner after a day at the pool, playing hoops, riding bikes, jumping on the trampoline. What to serve? Of course, the Chateaubriand Boneless Prime Rib Roast from my fav — Omaha Steaks — never fails to satisfy the hunger of growing boys. The sides were greens I gathered from my backyard veggie patch including kale, collards and savoy spinach. I cut them into ribbons and sautéed with garlic and chicken broth with a squeeze of fresh lemon and a pinch of salt and pepper. Classic potato salad was the perfect complement. I put a twist on mine by using unpeeled and diced yukon potatoes, finely chopped celery, hardboiled eggs, salt, pepper, cider vinegar, pinch of unprocessed sugar and the clincher — The Ojai Cook Lemonaise (which I could and have eaten straight out of the jar)! Here’s the recipe for Champagne-Pomegranate Glazed Boneless Prime Rib.
2 Cups Champagne (Sparkling Wine)
1/2 C Pomegranate Vinegar
1/4 C Pomegranate Molasses (available at ethnic stores and Whole Foods Markets)
1/4 C Pure Clover Honey
Bring to boil in sauce pan, then reduce to a simmer for 10 minutes. Remove from heat. Sauce will thicken as it cools. This makes 2 cups. Brush 1 cup one the prime rib. Then salt and pepper to taste (approximately 1 tsp salt and 1 tsp pepper per side). Reserve other cup of sauce for tomorrow’s chicken or pork tenderloin dinner.
Prime Rib: Follow the instruction on Omaha Steak website. Or my slight modification. Heat oven to 450 F. Place PR on a rack in a shallow roasting plan. Roast uncovered for 50 to 60 minutes uncovered for a four pound roast. When the roast reaches 10 degrees below your desired doneness (145 rare, 160 medium, 170 well), take the roast out and let it rest for 10 to 15 minutes as it continues to cook.