Prime Rib Cottage Pie Aka Pâté Chinois In Quebec Recipes

PRIME RIB COTTAGE PIE (AKA PâTé CHINOIS IN QUEBEC)

Steps:

• Sweat the onions, carrots and celery together with a tiny bit of canola oil; cook for 5 minutes until translucent.
• Meanwhile, pick meat off of rib bones; chop into small pieces. I know this is a PIA, but trust me - it is worth it. You can save the bones for your next veal stock exercise. If not - freeze them anyway, because we will do it here one day!
• Remove fat from prime rib; cut the remaining meat into small dice. You can do what you like with the fat - I like to rub it on my face for those creamy looking cheeks. (I am not serious! Give it to your dog if you like.).
• Add meat to the pan; sweat for a minute or two to warm through.
• Add red wine; reduce to 1/10th. Do this gently or risk toughening the meat. That would not be nice, would it?.
• Add jus, reduce until the mixture thickens and coats the prime rib like a gravy. If you do not already love the smells of this dish, go to the doctor now, because something is wrong with you.
• Combine potatoes together, careful not to completely combine the two. You would like to have some interest in the dish, no? Marbled looks better than orange. It might even be a conversation piece. Sure.
• Adjust the seasoning of the potatoes and meat mixture with salt and pepper. No going back now, so get it right. Does it need more salt? Pepper?.
• Ladle the mixture into your serving dishes. You can either go big or you can go individual.
• Cover the meat/gravy mixture with the combined mashed potatoes; smooth to cover the meat.
• Score the top with a fork; brush with melted butter. Don't do it so hard you wreck your rows. Trust me, that sucks.
• Sprinkle paprika on top of potatoes.I said sprinkle, avoid clumps. One way is with a small strainer.
• Bake in 175 °C (350 °F) oven for 35-40 minutes or until the top is browned and the meat mixture is threatening to bubble through.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

PRIME RIB - IT'S EASIER THAN YOU THINK

Steps:

• Place roast, bone side down, in a roasting pan.
• Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone.
• Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

MASCARPONE AND CHIVES MASHED AND BAKED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
• Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
• Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
• When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.