Executive Chef

[ Prime Rib | Steaks | Au Jus ]

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CHEF GEORGE'S FAMOUS PRIME RIB RECIPE

Season roast day before as per instructions below.
Have your meat cutter remove the rib plate and fat cap, if there is one - and keep them.

Ingredients:
  • 1 Jar Executive Chef Steak & Prime Rib seasoning
  • 1 Prime Rib

Hand rub Executive Chef Seasoning generously into your roast, on all sides and ends. Place the rib plate in the pan, the roast on top of the rib plate, and the fat cap on top of the roast; hold the fat cap in place with toothpicks (if there is no fat cap don't worry about it).
Cover and refrigerate overnight.


ROASTING: Pre heat oven to 350 degrees. It will take about 3 ½ hours for a full prime rib. Less time for a smaller one.
Use a meat thermometer and remove the roast at 120 degrees for a rare center. Most meat thermometers will say 140 degrees is rare, Don't you believe it!
140 degrees is well done. (NOTE - the temp will increase another 10 degrees just sitting on the on the cutting board after removed from oven).
Allow roast to rest 15 minutes before carving.

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STEAKS OUTDOORS

STEAKS

Outdoors -
place meat on the grill, generously season with Executive Chef Steak & Prime Rib Seasoning. At ¼ cooked, with the same side down, turn the steak 90 degrees (this puts good looking grill marks on your steak). At half way cooked turn the steak over, seasoning the steak again, cook till you have reached the "done" you like best.

DO NOT TURN THE STEAK OVER AGAIN

A steak should only be turned over once. The more you turn it the tougher it will get. When pan frying use less seasoning. ENJOY!!!

 

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AU JUS RECIPE

Au Jus is the most important part, this is where most of the flavor comes from. This must be made at least 3 hours before using; any left over can be kept refrigerated for at least 6 weeks and is great for French Dip sandwiches.
Always stir before using or dividing into separate containers because pepper does not dissolve and will settle to the bottom.

Ingredients:
  • ½ cup soy sauce
  • 5 ¼ cups water
  • 2 Tablespoons Beef base (any brand)
  • ½ Tablespoon Garlic (powder or granulated)
  • ¼ teaspoon black pepper
  • ¼ teaspoon Whole Celery Seed
Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). Then add the celery seed and black pepper. Cover and set aside. Just before using bring back to a boil and reduce heat to a simmer.

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site created: 06-07-06
updated: 01-07-11