National Prime Rib Day

National Prime Rib Day - www.cobornsblog.com

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Jayne

On Monday, April 27th it is National Prime Rib Day and this is a perfect day for me to have an excuse to prepare Prime Rib. On second thought I don’t ever have to have an excuse to make Prime Rib because every day is a perfect day to prepare Prime Rib.

It used to be the only time you prepared Prime Rib was on a major holiday and for a large group of family or friends because you had to purchase the entire roast.  Well things have changed because now you can purchase individual slices of Pre-cooked Prime Rib steaks right out of Coborn’s Full Service Meat Case and because it is pre-cooked all you have to do is warm it up.  This couldn’t get any easier.

National Prime Rib Day - www.cobornsblog.comTo prepare the Certified Hereford Beef Pre-cooked Prime Rib Steaks, grill the meat by first using cooking spray on the grates before turning on the grill and then pre-heat the grill.  Then place the Pre-cooked Prime Rib on the grates and then grill until heated through. If you decide to heat it in the oven make sure your oven is pre-heated to 350 degrees. Then place the steaks in a glass dish and add just a little Au jus to cover the bottom. Bake until heated through, approximately 10 minutes.

Now if you decide you want to prepare a full raw roast instead of individual steaks here are some tips to help you when purchasing and preparing a full Raw Certified Hereford Prime Rib Roast.

You’ll Need:

  • One Raw Certified Hereford Beef Prime Rib Roast, 3 to 7 ribs
    (estimate serving 2 people per rib)
  • Four Brothers Prime Rib Seasoning

Remove the beef roast from the refrigerator for about 1-1/2 hours before you start to cook it. Sprinkle with Prime Rib Seasoning all over it and let stand, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

Preheat oven to 450 degrees. Place the roast fat side up and rib bones down in a roasting pan. After browning the roast at 450 degrees in the oven for 15 minutes, reduce the oven temperature to 325 degrees. To figure out the total cooking time, allow 15-17 minutes per pound for medium rare which is 145 degrees. Check temperature of the roast using a meat thermometer 30 to 40 minutes before you expect the roast to be done. Once the roast has reached a temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting. Cut away strings that were used to hold the roast to the rack of rib bones. Using a sharp carving knife, slice meat across the grain for serving, making the slices about ¼ to ½ inch thick.

Don’t forget to serve your Prime Rib with Au jus for an even beefier flavor and if your daring serve with horseradish.  Enjoy….I always do!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

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Four Brothers Flame-Seared Ribs

Coborn's Own Four Brothers Flame-Seared Ribs - www.cobornsblog.com #HeatNEat

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

It’s August 1st, summer is almost over, and it’s less than a month before the kids go back to school. Where did the summer go?

My husband and I are starting our vacation next week and spending some days by the lake and also a short road trip to Duluth, one of our most favorite cities.  If you get up there this summer or fall make sure to stop into the new restaurant located downtown Duluth right on main street called “Coney Island”.   It is so quaint and the Philly Steak Sandwiches are to die for. Then for dessert, stop right next door to the new candy shop. It will bring back so many memories of times gone by with a huge selection of candy that we all had as kids.

After our trip back from Duluth it will be time to spend a few days at the cabin on the lake.  I already have the menu all planned out for our first day. Since I am a Meat & Seafood Merchandiser for Coborn’s, I get to try new items that we bring into the Meat Department first. This is my favorite part of the job. Can you imagine getting to sample new ideas of meat and seafood for a living? Not much stress to that is there? Just sit back and savor the taste.  I’m so excited to introduce a new brand in our Coborn’s stores that will pay tribute to the legacy of Bill, Dan, Bob and Ron Coborn, the third generation of Coborn family members credited with taking our company to new heights during their leadership.

Four Brothers Flame-Seared Ribs - Heat 'N Eat - www.cobornsblog.com

Four Brothers

Introducing… (drum roll please) “Four Brothers Flame Seared Ribs”.   The best part is they are fully cooked and ready to eat. I remember trying these ribs for the first time and it about drove me nuts because I had to wait a few weeks before they were in our Service Case.  They have arrived! They are phenomenal! All you have to do is put a light glaze of BBQ Sauce on them and place on a grill or in the oven and cook until heated through.  I used to make ribs on weekends only because they took a couple hours to make.  With these ribs they are done in about 30 minutes and you know how difficult it can be to come up with something to cook when you get home from work at 5:00. Now my husband and I get to enjoy them on a weekday more often.

Ol’ West BBQ Sauce

Ol' West BBQ Sauce - www.cobornsblog.comSince I am so excited about these ribs I also have to tell you about “Old West BBQ Sauce”.  I had received a sample of the BBQ Sauce a couple of years ago and I never looked back. The BBQ is a thick rich glaze with large flakes of pepper and other seasonings mixed into the sauce.  Once you try this sauce your meat will never be the same. Just so you know that BBQ Sauce is not just for meat either. I use this BBQ Sauce for appetizers too. This appetizer is a great recipe to bring to a potluck or to serve at your home for those Happy Hour parties or back yard parties. Every time I bring this recipe to a friend’s house I always have to share it with everyone.  That is why I’m sharing this with you. Just remember when making this appetizer to use “Old West BBQ Sauce”. And to make this BBQ Sauce even better, it’s made locally in South Dakota.

BBQ Chicken Spread
Author: 
 
Ingredients
  • 8 Oz. Cream Cheese
  • 8 Oz. Sour Cream
  • 1 - 1.5 Cups Rotisserie Chicken, chopped
  • 8 Oz. Finely Shredded Mozzarella Cheese
  • Ol' West BBQ Sauce
  • Snack Crackers
Instructions
  1. Mix together cream cheese and sour cream and spread on a platter
  2. Pour BBQ sauce over cream cheese mixture
  3. Add chicken over BBQ sauce
  4. Sprinkle finely shredded mozzarella cheese over the top
  5. Serve with snack crackers
  6. Optional: You can dice one tomato and place that over the cheese.
Notes
Suggested Wine Pairing: Beringer Chenin Blanc

I hope you all have a chance to get some kind of vacation in before this summer ends to enjoy that great Minnesota weather. Enjoy those wonderful “Four Brothers Flame Seared Ribs” on the grill. We sure did!

– Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

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