Rosemary Salt Crust Prime Rib

1 video | Rosemary Salt Crust Prime Rib (03:28)

Total Time: 1 hr 25 min
Prep: 10 min
Inactive: 20 min
Cook: 55 min

Yield: 16 servings
Level: Easy

Total Time: 1 hr 25 min

Prep: 10 min
Inactive: 20 min
Cook: 55 min

Yield: 16 servings
Level: Easy

Ingredients
1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic
Directions
Preheat the oven to 500 degrees F.
Cut the rib eye in half (roast halves separately for more controlled/even cooking).
Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3
minutes per side.
Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary
sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil
over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then
reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare,
about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from
the oven and let rest for 15 to 20 minutes before slicing.
2011 Ree Drummond, All Rights Reserved
Whiskey Cream Sauce
Recipe courtesy of Ree Drummond

Whiskey Cream Sauce

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
2 servings
Level:
Easy
Ingredients

 4 tablespoons butter
 1/2 cup diced onions
 1/2 cup whiskey
 1/2 cup beef stock or broth
 Dash of salt
 Freshly ground black pepper
 1/4 to 1/2 cup heavy cream
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Directions

Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes.
When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or
yourself.

Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in
the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to
bubble up and reduce by half.

Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2
cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

Serve with beef, baby!

2011 Ree Drummond, All Rights Reserved

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Burgundy Mushrooms

Total Time: 9 hr 15 min

Prep: 15 min
Cook: 9 hr

Yield: 8 to 10 servings
Level: Easy

Total Time: 9 hr 15 min

Prep: 15 min
Cook: 9 hr

Yield: 8 to 10 servings
Level: Easy

Ingredients
4 pounds white button mushrooms
1 litre Burgundy wine (other dry red wines will work)
2 cups boiling water
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled
Salt
Crusty bread, for serving
Directions
Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter,
Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight
from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to
soak up the deliciousness.
Cook's Note: These are even more scrumptious the next day!
2011 Ree Drummond, All Rights Reserved
Ree’s Duchess Potatoes

1 video | Ree's Duchess Potatoes Recipe (01:16)

Total Time: 50 min
Prep: 20 min
Inactive: 5 min
Cook: 25 min

Yield: 16 servings
Level: Easy

Total Time: 50 min

Prep: 20 min
Inactive: 5 min
Cook: 25 min

Yield: 16 servings
Level: Easy

Ingredients
5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
8 egg yolks
1 stick butter, softened
Salt and freshly ground black pepper
Nutmeg
1 1/4 cup heavy cream
1 whole egg
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15
minutes.
Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for
about 5 minutes.
Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg
and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been
adequately salted.
Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the
prepared baking sheet.
Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped
potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
Bake until golden brown around the edges. Serve on a pretty platter!
2011 Ree Drummond, All Rights Reserved
Brussel Sprouts with Balsamic & Cranberries

Total Time: 45 min

Prep: 15 min
Cook: 30 min

Yield: 10 to 12 servings
Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min

Yield: 10 to 12 servings
Level: Easy

Ingredients
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Directions
Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil.
Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low
and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
2011 Ree Drummond, All Rights Reserved
Iced Italian Cake

Iced Italian Cream Cake

Total Time: 50 min
Prep: 25 min
Cook: 25 min

Yield: 12 servings
Level: Easy

Total Time: 50 min

Prep: 25 min
Cook: 25 min

Yield: 12 servings
Level: Easy

Ingredients
Cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
Italian Cream Frosting:
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
Sift the flour and baking soda together and set aside.
With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the
egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour
and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir
well to incorporate.
In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites
into the batter, just until blended.
Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the
cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with
cooking spray to prevent sticking.
For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy.
Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
When the cake is completely cool, spread the frosting between the layers and on the sides and top of the
cake. Sprinkle on the nuts.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008