Rind

Prime Rib (Hochrippe) mit Sauce

Prime Rib zählt in USA zu den besonders köstlichen Braten. Er wird bei uns auch gerne gegessen - hergestellt von dem, was unsere Fleischer als "Hochrippe" kennen. Die Rippen müssen dran bleiben.

Was bedeuten die Mengen und Spalten ?

Prime soll sich in der Bezeichnung historisch jedoch nicht auf die Lage des Fleischstückes sondern auf die in England und USA üblichen Qualitätsstufen beziehen (prime = top quality). Im englischsprachigen Raum wird für Prime Rib traditionell Ochsenfleich (welches zarter sein soll) verwendet. Bei uns kauft man am besten die "Hochrippe".

http://allrecipes.com/Recipe/Garlic-Prime-Rib/Detail.aspx
    * 1 (10 pound) prime rib roast
    * 10 cloves garlic, minced
    * 2 tablespoons olive oil
    * 2 teaspoons salt
    * 2 teaspoons ground black pepper
    * 2 teaspoons dried thyme

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DIRECTIONS

   1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
   2. Preheat the oven to 500 degrees F (260 degrees C).
   3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
   4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Rezept mit anderer Marinade

3-5 Kilo Hochrippe mit Knochen (Hochrippe am Stück)

Für die Marinade und Sauce

1 EL Ingwerpulver
1/2 Glas Orangenmarmelade
3 TL Soja-Sauce
2 TL brauner Zucker
4 Knoblauchzehen, gehackt
1/4 TL Tabasco
1 TL Senf
1 Tasse Bier
1/4 Tasse Olivenöl
schwarzer Pfeffer

Die Hochrippe wird außen scharf angebraten und schließlich mit Niedertemperatur auf eine Kerntemperatur von 55 bis 60 Grad gebracht. Ich mache das Anbraten im Rohr unter dem Grill, dann gebe ich das gute Stück für mehrere Stunden in den Hold-o-mat bei 80 Grad.

Krensauce

essen die Briten gerne dazu:

150g Saurer Rahm
75 Gramm Mayonaise
150 Gramm fein gerissener Kren

Senfmarinade

2 tablespoons black peppercorns
2 tablespoons mustard seed
1/2 cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary

Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.

Roast at 350° for 15 minutes per pound (or a reading of 130° on a meat thermometer). Let rest for 15 minutes, then carve and enjoy!

USA Marinade

    * 1/2 cup brown sugar
    * 2 teaspoons ground cumin
    * 2 tablespoons ground black pepper
    * 2 tablespoons ground coriander
    * 1/4 cup chili powder
    * 2 tablespoons kosher salt
    * 1/4 cup soy sauce
    *
    * 1/2 cup chili powder
    * 3 tablespoons Cajun-style blackened seasoning
    *
    * 6 pounds prime rib roast, bone in
    * 2 cups water

Pilzsauce/Marinade

    * 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
    * 2 tablespoons olive oil
    * 1 tablespoon salt
    * 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
    * 8 large garlic cloves, minced
    * 2 tablespoons minced fresh rosemary
    * 1/2 teaspoon minced fresh rosemary for the sauce
    * 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
    * 1 cup chicken broth
    * 3/4 cup red wine
    * 1 tablespoon Dijon mustard
    * 1 teaspoon cornstarch dissolved in
    * 2 teaspoons water

DIRECTIONS

   1. Adjust oven rack to center position and heat oven to 250 degrees F.
   2. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
   3. Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
   4. Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
   5. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Noch ein Rezept

    * 5 pounds rib roast
    * 1/4 cup soy sauce
    * 1/4 cup Worcestershire sauce
    * 1/2 teaspoon garlic powder
    * onion salt
    * 1 tablespoon browning sauce
    * 1 1/2 cups water

DIRECTIONS

   1. Preheat oven to 450 degrees F (230 degrees C).
   2. In a medium bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce and water. Place roast in a roasting pan ribs side down and poke deep holes in the roast with a knife. Pour the marinade over the roast. Using a baster, squirt marinade into the holes you created with the knife and over the entire roast a few times.
   3. Bake at 450 degrees F (230 degrees C) for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
   4. Remove roast from oven and reduce temperature in the oven to 200 degrees F (95 degrees C).
   5. When oven has reached 200 degrees F (95 degrees C), return roast to oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).