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The champion newspaper.
November 21, 2019
Image 18
The champion newspaper., November 21, 2019, Image 18
About The champion newspaper. (Decatur, GA) 19??-current | View Entire Issue (Nov. 21, 2019)
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Newspaper Page Text
LIFESTYLE
THE CHAMPION, THURSDAY, NOVEMBER 21 - 27, 2019 • PAGE 18
RECIPE
■
Roast a holiday meal to remember
(Family Features) The holiday season is a
perfect opportunity to gather with friends and
family, and few things bring people together
like an elegant, seasonal meal. Serving up a
mouthwatering main dish worth celebrating can
elicit rave reviews from your guests and keep
them gathered around the table longer, creating
lasting memories.
Creating a crowd-pleasing holiday centerpiece
starts with choosing a flavorftd, tender cut of meat.
For example, elegant cuts like Chateaubriand
(roast-size filet mignon) or bone-in trenched rib
Roast can serve as the focal point of a memorable
meal.
Whiskey Marinated Holiday Roast
Prep time: 45 minutes-1 hour, plus 48-72 hours
thawing time
Cook time: 2-3 1/2 hours
Total time: 4 days
Yield: 4-6 servings
Marinade:
4 ounces water
2 ounces whiskey
1/4 teaspoon baking soda
Roast:
2 pound Chateaubriand or 4 pound bone-in
trenched prime rib roast, thawed completely
(allow 48-72 hours)
1 package Omaha Steaks Private Reserve Rub
To make marinade: In large, re-sealable bag,
mix water, whiskey and baking soda.
To make Chateaubriand: Place roast in bag and
marinate in refrigerator 30 minutes.
Remove roast from marinade. Discard
marinade.
Season roast with rub 12-18 hours before
cooking and leave uncovered in refrigerator
overnight. When ready to cook, heat oven to 225
F. Place roast on elevated rack in roasting pan.
Roast 2 hours, or until roast reaches internal
temperature between 120-125 F.
Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes
on one side then flip and broil 2 minutes on other
side, or until brown crust uniformly covers roast.
To make bone-in frenched prime rib roast:
Place roast in bag and marinate in refrigerator 45
minutes.
Remove roast from marinade. Discard
marinade.
Season roast with rub 12-18 hours before
cooking and leave uncovered in refrigerator
overnight. When ready to cook, heat oven to 225
F. Place roast on elevated rack in roasting pan.
Roast 3 hours and 15 minutes, or until roast
reaches internal temperature between 120-125 F.
Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes
on one side then flip and broil 2 minutes on other
side, or until brown crust uniformly covers roast.
