Prime Rib recipe from American Senior Communities
ASC’s COO David Stordy and ASC’s Corporate Chef Dave Kahn show off a tasty prime rib dish that is being served at all ASC locations. This meal is one of many new meals that are part of ASC’s changing culinary culture and revamped menu.
ASC Prime Rib
Yields 4 - 5 servings
Angus Prime Rib (fresh, never frozen) 3 lbs.
Kosher Salt 1 tsp.
Ground Black Pepper 1 tsp.
Fresh ¼ inch diced celery ¼ cup
Fresh diced carrots ¼ cup
Onion diced ¼ inch ½ cup
Chopped garlic in water 1 tsp.
Rosemary leaf 1 tsp.
Beef base, all natural 1 tsp.
Burgundy or Red wine ¼ cup
Water, warmed ¼ cup
Using gloved hands, rub meat with kosher salt and black pepper.
In a large roasting pan sprayed liberally with cooking spray, add celery, carrots, and onions.
In a mixing bowl, mix together water, wine, beef base, rosemary, and garlic. Use a wire whisk.
Pour wine mixture over vegetables. Place rubbed roast on top of vegetables and the liquid.
Cover and cook slowly in pre-heated convection oven at 300 degrees for 60 minutes or until temperature reaches at least 100 degrees.
Remove cover. Continue cooking uncovered for 45-60 minutes or until internal temperature of beef reaches at least 145 degrees. Remove from oven.
Take beef out of roasting pan and let it rest for 30 minutes. THIS IS IMPORTANT.
Take roasting pan and pour remaining liquid and vegetables through a fine mesh strainer.
Discard vegetables. Save the liquid and serve with the prime rib.
Chef Dave, ASC