Thursday, December 3, 2009

Prime Rib Time!

Every year around dinner time on Christmas Eve, I reflect about the families all over Lincoln that will be gracing their dinner table with a piece of meat purchased from Leon’s.

It really fills me with pride to imagine them saying, “This is a LEON’S prime rib or Tenderloin!” For fun, I then insert the name of some other big box store and imagine it again…but the effect just isn’t the same!

At Leon’s we are committed to quality. All our meat is aged a minimum of 21 days. During that time the meat becomes more tender and the flavor is allowed to develop more fully. Around Christmas, we age it just a little longer, but shhhh we don’t want everyone to know our secret!

I cook a Christmas prime rib every year for my own family. If I could give any advice I would say, relax it is hard to screw up this piece of meat !

Season it with your favorite seasoning(I use Misty's LIBERALLY) and then simply watch your internal temperature (I take mine out at 130-135). I then let is rest for 20 minutes.

I saw an episode of the test kitchen where they cut a piece of meat that was taken right out of the roasting pan , and the juice ran out all over the counter. Then they let a piece of meat rest before they cut it and the juice had redistributed itself throughout the meat. So when they cut it, the juice stayed in the meat where it belongs!

This extra resting time will also continue cooking your roast if you tent it (and I do). It will leave you with more well done edges and then nice pink center pieces so that everyone gets to choose the doneness they prefer.

Merry Christmas! If you are cooking a Leon’s piece of meat, I will be thinking about you on Christmas Eve…and I know that your meal will be delicious!

1 comment:

Mike said...

There is nothing finer than Leon's meet, regardless of the occasion. The kebabs are world famous (ok, maybe not world famous, but close) and the steaks are out of this world. The Misty's seasoning is a great addition as well.