MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wayne Elias' Prime Rib Of Pork w/Chipotle Cranberry Sauce
Categories: Pork, Vegetables, Chilies, Sauces, Fruits
Yield: 3 servings

7 Rib rack of pork
1 1/2 c Dark brown sugar
1 1/2 tb Kosher salt
1 tb Ground black pepper
3 Oranges; sliced in 6 slices
- per orange
2 c Orange juice
1 lb Frozen cranberries
2 c Brown sugar
1 c Fine diced white onion
1/4 c Fine diced shallots
1 tb Olive oil
2 Canned chipotle peppers;
- pureed
3 tb Red wine vinegar
pn Ground cinnamon

THE NIGHT BEFORE YOU ARE COOKING THE PORK. Pat dry the
pork. Make a dry rub with dark brown sugar, kosher salt,
ground black pepper.

Rub the pork entirely with the dry rub inside and out.

Slice the oranges and place on top of pork.

Place in a baking pan and put in a 400┬░F/205┬░C oven for
30 minutes then reduce the temp to 350┬░F/175┬░C and cook
for another 1 hour and 15 minutes to 1 1/2 hours
depending on the thickness.

SAUCE PREP: Sauté shallots and onions in olive oil for
3 minutes till translucent.

Add OJ and brown sugar and bring to a boil until it is
syrupy about 8-10 minutes on medium heat.

Add cranberries to the syrup and let them pop for 1
minute then remove from heat.

Add chipotle and vinegar. S&P to taste.

RECIPE FROM: https://www.hallmarkchannel.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prime Rib Roast
Categories: Five, Beef
Yield: 11 servings

10 lb (3 to 4 rib) roast of beef
2 tb Unsalted butter
1/4 c All-purpose flour
2 tb (ea) kosher salt & ground
- black pepper

Remove the roast from the refrigerator 2 or 3 hours
before cooking.

Set oven @ 450°F/232°C.

Rub butter on the cut ends of the roast.

Combine flour, salt and pepper together in a small bowl,
and then massage the mixture all over the meat.

Set the roast, rib side down, in a shallow roasting pan
(the ribs act as a natural rack), and place in the oven.
Roast for approximately 20 to 30 minutes, or until the
roast is nicely darkened. Reduce oven to 350 and
continue to roast, basting every 15 or 20 minutes, until
the roast reaches an internal temperature of 125 degrees
(for medium-rare) on an instant-read thermometer. Remove
the roast to a cutting board and let rest for 20 minutes
before carving into either huge slabs or off the bone
entirely and then thin slices.

By Sam Sifton

Yield: Serves 10 to 12

RECIPE FROM: https://cooking.nytimes.com

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