Friday, October 16, 2009

I realize some of you don't know who George Burns and Gracie Allen were. I remember listening to them on the radio when I was 6 or 7 years old, while washing dishes with my sister Ann. There was no television, just great radio programs. Every kitchen had a radio, and it helped the time go by far more pleasantly!
Back to Burns and Allen....Gracie was such a delight as the epitome of a dumb blond. Poor George was left speechless so often! After one of Gracie's priceless lines, he'd smile and take a puff of his cigar.
A friend sent this recipe to me.
Gracie Allen's Classic Recipe for Roast Beef
1 large Roast of Beef
1 small Roast of Beef
Take the two roasts and put them in the oven.. When the little one burns, the big one is done.
Delightful! Priceless! And so TRUE!
Now, for a real recipe. I think the best beef roast is a Prime Rib. Always elegant, always special.
And one of the easiest cuts of beef to roast.
Prime Rib of Beef with Horseradish Crust
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved
Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat.
.......or you can follow Gracie's recipe!

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