Buffalo Prime Rib with Orange Balsamic Glaze (Page 415)
RECIPE #1230
- Date: Friday, October 1, 2010 -- 6pm
- Location: East Lansing, MI
- Kitchen: Our House
- Dining Companions: Matty, Terry, Teri, Helen, Charles, Clara, Kendra, Jubin, and Watson
- Recipe Rating: B+
To prepare the meat I roasted it, basting it occasionally with the Orange Balsamic Glaze (see post below). I roasted it to 125 degrees, then let it rest to 135. While it rested I made a pan sauce by deglazing the roasting pan with red wine and Madeira, then adding beef stock and reducing. I strained and seasoned the jus and served it with the carved meat:

The recipe is here.
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After weeks of traveling, giving talks, changing medications, etc, I am delighted to say that my semester is calming down a bit. I am already starting to feel a lot better as my body adjusts to the medication changes. I made it through the entire day at work yesterday without any serious bouts of nausea or vertigo. I didn't even need a nap in the middle of the day! So I would say I am practically back to full strength! This weekend I am catching up on a few of the many things on my ever-growing To-Do list. These past few weeks have been out-of-the-ordinary in many ways, and now I am hoping to get back into my usual routine. Amazingly there are only four weeks of classes left this term (including Thanksgiving week, which is shorter!). It's crazy to think that in no time it will be winter break! In the meantime, my goal is to make the most of these next few weeks. Nothing motivates me quite like feeling better after a period of really feeling rotten! In the past few weeks I had to prioritize only the most important/necessary tasks in my life and focus on those, so many of the things I love (e.g. exercising and cooking) fell by the wayside. But if I feel well enough on Monday I am going to start up my routine of running daily again. And I am mulling over some cooking/party plans for next weekend! For the first time in a little while, I feel excited about what lies ahead.
2 comments:
Joy has a very similar recipe--I've been dreading it because it's such an expensive piece of meat. In fact, I've vocally been dreading it so long that my best friend gave me a stuffed buffalo bank full of change as a gift for standing up in her wedding :)
That's really funny! Yeah, it is crazy expensive!
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