Goulash Baked Pasta Recipe

Baked Pasta Goulash

Baked Pasta Goulash

This Goulash Baked Pasta Recipe is perfect for week night meals!

Are you looking for an easy baked pasta recipe?  Everyone in my family loves this Goulash.  My Mom cooked Goulash a lot when I was growing up but she never baked it.  She always just made it on top of the stove and it was really good.  But I ramped up the recipe and then added the baking time to really take this easy family pasta dish over the top!  The recipe only has 5 ingredients.  I always say that if you can boil water, you can cook this dish!

Watch my cooking tutorial here

Video: Goulash Baked Pasta Recipe

This Goulash Baked Pasta Recipe is home style goodness at its finest! Cheese and pasta and tomato combine to make this favorite week night casserole!

Goulash Baked Pasta Recipe
 
If you can boil water, you can cook this Goulash Baked Pasta Recipe!
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 cup macaroni
  • 1 can tomato soup
  • 1 cup shredded sharp cheddar cheese
Instructions
  1. Brown the beef and onion. Drain. Cook the macaroni in lightly salted water until done and drain.
  2. Mix the beef, onions, macaroni, soup and ½ cup of the cheese together.
  3. Pour into a greased casserole dish and top with the remaining cheese.
  4. Bake at 350 degrees for about 40 minutes.

 

This Goulash Baked Pasta Recipe is easy and economical!

Baked Goulash Ingredients

Baked Goulash Ingredients

Brown the ground beef and onions and drain.  Cook the macaroni until done and drain.  Add the cooked macaroni to the beef and onion mixture.

Add Cooked Macaroni to the Beef and Onion Mixture

Add Cooked Macaroni to the Beef and Onion Mixture

Stir in the tomato soup and 1/2 cup of the cheese.

Add Tomato Soup and 1/2 Cup of the Cheese

Add Tomato Soup and 1/2 Cup of the Cheese

Sprinkle the remaining cheese on top and bake at 350 degrees for about 40 minutes.

 

Sprinkle Cheese on Top

Sprinkle Cheese on Top

Remember, “Let’s Make Life Special by sharing great food with our family and friends!  Enjoy!”

Vickie Cooks Baked Goulash

Vickie Cooks Baked Goulash

 

 

This Italian Baked Pasta is a Cheese Lover’s Delight!

This easy baked pasta is delish!

Baked Pasta is a great go-to recipe for week-night meals or for casual entertaining.  Be sure to also check out our Easy Alfredo Sauce recipe at the end of this post too!

Italian Penne Pasta Bake in Induvidual Casserole

 

I love baked pasta ….and this one is super easy!  Italian Penne Baked Pasta is baked in a 9 X 13 casserole and can be served in individual casserole dishes for easy entertaining.  Pair it with my Easy Cheesy Bread and a salad and you have a meal!

Italian Penne Pasta Bake
 
Recipe type: Pasta
Serves: 8
Ingredients
  • 1 pound ground beef
  • 3 cups (measure dry) whole wheat penne pasta or whole grain pasta, cooked and drained
  • 24 ounce jar spaghetti sauce
  • ⅓ cup shredded Parmesan cheese, divided
  • 1½ cups Shredded Mozzarella cheese
Instructions
  1. Heat oven to 375 degrees
  2. Brown meat in large skillet, drain.
  3. Add cooked and drained pasta, the spaghetti sauce and ½ of the Parmesan cheese to the meat in the skillet. Mix well.
  4. Spoon into a greased 9 X 13 casserole dish. Top with the rest of the Parmesan cheese and the 1½ cups of Mozzarella cheese.
  5. Bake 20 minutes or until heated through.
  6. Note: For easy entertaining, spoon the baked penne pasta into individual casserole dishes and serve with my Easy Cheesy Bread and a salad.

Ingredients for Italian Penne Pasta Bake

Brown the ground beef in a large skillet and drain.

Brown Ground Beef

Cook the pasta in a big pot of boiling water for about 10 minutes.

Boil Pasta

 

Add the drained pasta, the spaghetti sauce (we used Prego Pasta Sauce) and 1/2 of the Parmesan cheese to the cooked beef in the skillet.  Mix well.

Mix Pasta Ingredients in Skillet

Spoon into a 9 X 13 inch casserole dish and top with the remaining Parmesan cheese and the 1 1/2 cups of  Mozzarella cheese.

Ready for the oven…..

Italian Penne Pasts Bake Ready for the Oven

Bake for 20 minutes at 375 degrees.  

Hot out of the oven….delish!

Italian Penne Pasta Baked in Casserole

This is full of cheesy…gooey goodness your family will love!

Italian Penne Pasta Bake Close Up

 

Remember…you can fancy this up by spooning it into individual casserole dishes for company fare!

Italian Penne Pasta in Individual Casserole with Lid

Be sure to try our Easy Alfredo Sauce Recipe too!

Let’s “Make Life Special” by sharing great food with our family and friends!  Enjoy!! 

Get Ready To Make Shish Kabobs!

Get Out The Grill and Have Some Shish Kabob Fun!

Grilled Shish Kabobs

Shish Kabobs are absolutely perfect for EASY Entertaining or a special family meal!  Shish Kabobs are so versatile… you can use beef ( as I have done here ), or chicken or pork tenderloin.  You can even mix it up and use a combination of all three!  The marinade for my Shish Kabobs will work on any of the meats you choose.

Make Ahead Tip:

Another great feature of Shish Kabobs it that they can be prepared in advance and then grilled after your guests arrive.  And, because the Shish Kabob has small pieces of meat and vegetables on the skewer – the grilling time is only about 10 minutes. 

Skewer Tips:

You don’t have to spend a lot on money on skewers.  Wooden skewers work just fine and you can find them in any grocery store.  Just remember that wooden skewers must be soaked in water for about 30 minutes prior to use.  This keeps them from easily catching fire.  Here are some examples of skewers:

Skewers

I used the circular skewers for these kabobs.

Here are a few other success secrets:

  • Be sure to marinate in the refrigerator to avoid food-borne bacteria
  • Meats and vegetables should be cut in uniformly-sized 1 to 2 -inch cubes
  • You may want to par-boil the onion and green pepper before skewering them if you like them fully cooked
  • When using a marinade, a large heavy-duty zip lock bag works great
  • Marinade is not necessary – you can just season the meat with herbs and spices if you prefer
  • Kabobs can be grilled or broiled
  • Be creative – Let your imagination run wild with different combinations of meat and veggies

Also — Be sure to check out my Success Secret and photos on how to make the cute citrus topiary that I made to garnish the platter of Shish Kabobs.

Citrus Topiary

Shish Kabobs
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 whole mushrooms
  • 6 cherry tomatoes
  • 4 chunks of onion or shallots
  • 1 green pepper cut into 1" wedges
  • 1 pound boneless top sirloin steak cut into 10 to12 chunks ( or other meat )
  • 3 teaspoons Worcestershire Sauce
  • 3 Tablespoons Brown sugar
  • 3 shots ( or 9 tablespoons ) Bourbon
  • ¾ cup orange juice
Instructions
  1. Mix Worcestershire sauce, brown sugar, Bourbon and orange juice together. Reserve 1 cup of the marinade to baste the kabobs as they grill. Cut meat into chunks. Use a fork to poke holes in the meat to help the marinade tenderize and flavor the meat. Place meat into large zip lock bag and pour the remaining marinade over the meat. Let marinate in the refrigerator for several hours.
  2. Thread the meat and vegetables onto the skewers. Grill about 5 minutes on each side, or until the meat is done.
  3. Enjoy!

Shish Kabobs Ingredients

Combine the Worcestershire sauce, brown sugar, bourbon and orange juice.

Shish Kabob Marinade

Cut the meat into chunks.  I use kitchen scissors to make this job quick and easy.

Cut Steak for Shish Kabob

Use a fork to poke holes in the meat so the marinade will tenderize and flavor the meat.

Tenderize Steak for Shish Kabobs

Place the meat into a large heavy-duty zip lock bag.  Reserve 1 cup of the marinade for basting the kabobs as they grill.  Pour the remaining marinade over the meat.  Seal and place in the refrigerator for several hours.

Marinate Meat for Shish Kabobs

Prepare the vegetables for the kabobs.

Vegetables for Kabobs

Thread the meat and vegetables onto the skewers.

Thread Skewers

Grill for about 5 minutes on each side.  You may want to enjoy a great bottle of red wine with the Beef Kabobs.  .

Grilled Shish Kabobs Close Up

Serve the Shish Kabobs with a rice blend.  I used this blend from Trader Joe’s:

Rice Blend

Remember, let’s make life special by sharing great food with our family and friends!  Enjoy! 

 

 

 

Easy Stuffed Pork Loin Recipe Will Wow Everyone!

Easy Stuffed Pork Loin Recipe!

Stuffed and Studded Pork Loin

Wow everyone with this Easy Stuffed Pork Loin recipe!  It is easy enough to make for a family dinner but impressive enough for entertaining.  I usually make a 2 pound stuffed pork loin but the photos are of a 4 pound stuffed pork loin so the recipe is easy to adjust for the number of servings you need.  

Quick Tip:

Be sure to get a pork loin roast — not a pork tenderloin.  

Stuffed Pork Loin Recipe:

 

Easy Stuffed Pork Loin Recipe
 
Author:
Ingredients
  • 2 lb Pork Loin
  • 1½ cups fresh baby spinach leaves
  • 6 cloves of fresh garlic
  • Sun dried tomatoes
  • Feta Cheese
  • olive oil
  • salt and pepper
Instructions
  1. Preheat the oven to 425 degrees
  2. Slice the pork loin down the middle but do not cut through the other side. Lay open.
  3. Brush the inside of the pork loin with olive oil and sprinkle with salt and pepper.
  4. Lay the fresh baby spinach leaves down the inside of the loin. Sprinkle with sun dried tomatoes, feta cheese and a little more salt and pepper.
  5. Chop 2 of the cloves of garlic and sprinkle on top of the stuffing.
  6. Fold the top over the stuffing and using twine, tie the loin together.
  7. Place in a Pyrex dish ( if roasting a 2 lb loin) OR on a roasting pan ( if roasting a 4 lb loin). Brush with additional olive oil and lightly sprinkle the outside of the loin with additional salt and pepper.
  8. Cut the remaining 4 cloves of garlic into halves. With a sharp knife, make small "pockets" or slits alternately down the outside of the pork loin. Insert the garlic clove halves into the slits.
  9. Bake at 425 degrees for 15 to 20 minutes per pound. ( I like to bring the pork loin to 160 degrees and check with an instant read thermometer).
  10. Remove from oven and "tent" with foil for about 10 minutes before slicing.

Step-By-Step Photos:

Ingredients…

Stuffed and Studded Pork Loin Ingredients

 

Here’s how to slice the pork loin open…

Fillet the Pork Loin

 

Pork Loin

 

Now just brush with some good olive oil and layer the stuffing ingredients on one side of the loin…

Brush pork loin with olive oil

 

Stuffing the pork loin

 

Now fold over the top of the loin and tie it with twine…

Tie the pork loin

 

Slice the rest of the garlic cloves in half.  Make “pockets” or slits alternately down the outside of the pork loin .  Insert the garlic clove halves into the slits.

Bake at 425 degrees for 15 to 20 minutes per pound.  Remove from the oven and “tent” with foil for 10 minutes or so before slicing.

Tent the pork loin

Try these other Make Life Special pork recipes:

Prizewinning Pulled Pork Recipe

Love Me Tender-Loin

Moroccan Lamb Chops AKA My Rockin’ Lamb Chops

Moroccan Lamb Chops Pinterest

Lamb Chops are absolutely delicious!  These are so easy to make –marinated for 15 minutes and then grilled to perfection!  They are melt-in-your-mouth good!

Moroccan Lamb Chops AKA My Rockin' Lamb Chops
 
Cook time
Total time
 
Recipe type: Meat - Other
Ingredients
Instructions
  1. Let lamb chops set out about 15 minutes. Then drizzle lightly with the Moroccan Olive Oil and the Bergamot Lemon Balsamic Vinegar.
  2. Brush to evenly distribute. Sprinkle with salt and pepper. Let marinate at room temperature for 15 minutes.
  3. Grill 4 to 5 minutes on each side. Watch closely because the olive oil may cause the grill to flame.

Here are the stars of this recipe…..only 3 main ingredients!

Moroccan Lamb Chops Ingredients

Now, about the Moroccan Olive Oil and  Bergamot Lemon Balsamic Vinegar….I always try to use ingredients that are readily available.  These two ingredients are so great, I had to use them.  I get them from The Olive Oil Marketplace which is located in Alton, Il – about 30 miles from here.  If you don’t have an olive oil market close by, you can order these online.  I’m going to be doing a big feature on this shop after the first of the year.  The owners of  the store LOVE to cook!   So watch for some delicious  recipes to come from this joint effort!

Moroccan Lamb Chops Olice Oil and Balsamic Vinegar

 

And about the lamb chops….I just called my local butcher and they got them for me.  While they don’t carry them in the case, they can usually order them and have them in 24 hours.

 

Drizzle with the Moroccan Olive Oil and Bergamot Lemon Balsamic Vinegar.   

Moroccan lamb Chops Drizzle w Balsamic Vinegar

 

Moroccan Lamb Chops - Salt, Pepper & Brush

 

Let the lamb chops marinate at room temperature for 15 minutes.  Grill for 5 minutes on each side.  

Serving Idea

Enjoy!

Moroccan Lamb Chops Tablescape 

 

Robust Risotto

Risotto originated in Italy and is a rice dish that is cooked in broth to a creamy (dreamy!!)  consistency.  Risotto can be served as a first course – with some crusty bread – as we are doing  here.  As a first course, it is great paired with a Brut Champagne.  Check out this great pairing at Velvet Palate.

Risotto is typically cooked in a meat, fish or vegetable based broth.  This recipe uses chicken broth ( low sodium) .  Many types of Risotto contain Parmesan cheese, butter and onion.  This recipe uses Parmesan cheese, butter and shallots.  Then we ramp it up to robust by adding 1/4 pound diced asparagus, 1/4 pound sliced shiitake mushrooms and Prosciutto (which is a type of Italian bacon).

You have to use a high starch rice to make risotto and this recipe uses Arborio Rice.  This type of rice has the ability to absorb liquids and to release starch and so it is stickier than the long grain rice varieties.  

While there are many variations on Risotto, the basic preparation remains the same.  

  • The rice is first cooked in onion ( or shallots ) and butter or olive oil to coat each grain in a film of fat.  
  • Then, red or white wine is added and has to be absorbed by the grains.  This recipe uses white wine.
  • When the wine is absorbed, the heat is raised to medium and very hot stock ( I used chicken stock in this recipe) is added in small amounts while stirring gently, almost constantly ( this process is what creates the smooth creamy-textured liquid).  
  • At this point, it is removed from the heat and the finely grated Parmigiano-Reggiano cheese is vigorously stirred in to make the texture as creamy and smooth as possible.  
  • This recipe adds the cooked asparagus and mushrooms at this point and is then topped with the scrumptious cooked prosciutto for a robust and over the top risotto!             

Robust Risotto
 
Serves: 4
Ingredients
  • 6 cups low sodium chicken broth, heated
  • 4 ounces diced prosciutto
  • 2 tablespoons olive oil, divided
  • ¼ pound asparagus spears, trimmed and cut into small pieces
  • ¼ pound sliced mushrooms
  • 1 tablespoon minced shallot
  • 2 teaspoons minced garlic
  • 1½ cups arborio rice
  • ½ cup dry white wine, heated
  • 1 cup to 1½ cups shredded Parmigiano-Reggiano cheese
  • Salt and freshly ground black pepper to taste
Instructions
  1. Simmer the broht in a saucepan. Keep warm.
  2. Heat the wine in a separate saucepan and keep warm.
  3. Add 1 tablespoon olive oil to large pan and heat. Saute the prosciutto for 3 to 5 minutes or until tender. Remove from skillet and set aside.
  4. Add the asparagus and saute 2 minutes. As they begin to get tender, add the sliced mushroom and cook an additional 3 minutes or until the vegetables are tender and the liquid is removed. ( do not include any of this liquid or the risotto will not be creamy!). Remove from skillet and set aside.
  5. Add the additional 1 tablesppon of olive oil to the skillet and sweat the shallots and garlic until translucent, about 3 minutes. Stir in the DRY rice and saute until each grain is coated in oil.
  6. Deglaze the pan with the warm white wine and stir until completely absorbed, 1 to 2 minutes.
  7. Now, start adding the hot broth to the pan in ½ cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total.
  8. Lastly, stir in the cooked asparagus, mushrooms and the grated Parmigiano-Reggiano cheese. Season with salt and pepper, top with cooked prosciutto.
  9. Enjoy!!

Be sure to check out Nicole’s Mushroom Risotto which is a more delicate risotto recipe with a creamy cheesy texture.

This Robust Risotto is a little more time consuming than my other Make Life Special recipes but I was requested to feature this recipe.  I think it is really worth the effort because the layers of flavors in this dish are outstanding.  This really is very easy to make.  Here are the how-to photos:

Ingredients….

 

Crisply cooked Prosciutto ….

 

Heating the liquids….

 

Saute the asparagus and then add the mushrooms….

 

Ladle the broth into the rice…

 

Grate the cheese…

 

Ingredients ready to add to the Risotto mixture….

 

Risotto after it has absorbed all of the liquid…

 

Stir in the cheese, asparagus and mushrooms….

Risotto is great to serve as a first course with crusty bread or as a side dish with pork.

Remember,” Let’s make life special by sharing great food with our family and friends!”  

 

Nicole’s Mushroom Risotto

 

 

Are you looking for an easy risotto recipe?

Nicole’s Mushroom Risotto is easy and absolutely delicious!  She has been busy reviewing items for our Holiday 2012 Gift Guide.  One of the hot new items she reviewed was the Back to the Roots Gourmet Mushroom Kit.  Check out her review and see how to grow your own gourmet mushrooms!  Back to the Roots Gourmet Mushroom Kit Review  

Here is Nicole’s Recipe for Mushroom Risotto

Nicole's Mushroom Rissoto
 
Serves: 4
Ingredients
  • 6½ cups chicken stock OR ½ cup dry white wine and 6 cups chicken stock
  • 1 tablespoon olive oil
  • ½ stick ( ¼ cup) unsalted butter
  • ¼ pound fresh mushrooms
  • 2 finely chopped large shallots
  • 1½ cups Arborio rice ( 10 oz)
  • 1 generous cup grated Parmigiano-Reggiano
Instructions
  1. Bring stock to a simmer in a 4 quart pot and keep at a bare simmer, covered.
  2. Heat oil with 1 tablespoon butter in a 4 to 5 quart heavy saucepan over moderately high heat until foam subsides. Then saute mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated.
  3. Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened.
  4. Add rice and cook, stirring, until edges of rice becomes translucent.
  5. Ladle in ½ cup of white wine and cook at a strong simmer. stirring, until absorbed. Continue simmering and add stock, about ½ cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking.
  6. Remove from heat and stir in remaining tablespoon butter, sauteed mushrooms, cheese, and salt and pepper to taste.

Nicole is my oldest daughter and the mother to my awesome grandson, Teddy.  Thank you, Nicole, for sharing this terrific recipe!         

 

Crock Pot Seasoning Mix: Hearty Beef Stew

Crock Pot Seasoning Mixes are new in grocery stores and they are a great time saver for busy cooks.  There are currently three mixes available:

These were recently featured in Family Circle Magazine as a “Big Hit”….and I agree!

I reviewed the BBQ Pulled Pork Seasoning mix under a separate post:  BBQ Pulled Pork Seasoning Mix Review .  I really loved the BBQ Pulled Pork Seasoning Mix and was just as pleased with the Hearty Beef Stew Seasoning Mix.  The mix produced a stew with a deep and hearty flavor that simmered in the crock pot all day.

I followed the directions on the packet for the beef stew.  It only took a few minutes to assemble the stew and then the crock pot did the rest of the work!

The stew cooked on low for 8 hours and the flavor was really amazing!  If you are in a hurry, you can cook it on high for only 4 hours. 

In addition to beef stew, this seasoning packet can be used to make several other recipes in the crock pot.  The Crock Pot Seasoning Mix  website has several delicious recipes I want to try.  I want to make the Beef Burgundy next — it looks so easy and good!

    I also want to try the Slow Cooked Pepper Steak recipe.    

I love the versatility of the Crock Pot Seasoning Mixes.  The Hearty Beef Stew Seasoning Mix can be used to make beef stew or a variety of other great dishes such as the two I’ve shown above. 

My next review will be on the Savory Pot Roast Seasoning Mix.  I have decided to make Red Wine Braised Short Ribs with Smashed Potatoes with the Savory Pot Roast Seasoning Mix.  This recipe is on the Crock Pot Seasoning Mix website. 

I received a packet of the Crock Pot Hearty Beef Stew Seasoning Mix for this review.  No compensation was received.  These are my honest and true opinions.  

 

Crock-Pot Seasoning BBQ Pulled Pork Mix Review

Crock-Pot Seasoning Mixes have just been released in stores and what better time of year than fall to review these down-home, comfort food creations!  Any time of year is perfect for crock pot cooking.  In the spring and summer, crock pot cooking helps keep your kitchen cool.  In the fall and winter, crock pot cooking allows you to create delicious soups, stews and main dishes that are full of that wonderful slow cooked flavor.

I think the Crock-Pot Seasoning Mixes are really exciting!  They are a big time saver for a busy cook and allow you to create easy and creative main dishes with only a few ingredients.  There are currently three mixes that are available:

  • BBQ Pulled Pork
  • Savory Pot Roast Mix
  • Hearty Beef Stew Mix

The BBQ Pulled Pork was first on my list!  As many of you know, I have deep Southern roots and BBQ is near and dear to my heart. ( In fact, I was shocked when I moved north and discovered that there is not one BBQ barn, shack, or restaurant within a 60 mile radius of here!)

I made the BBQ Pulled Pork exactly as the directions on the packet suggested.  I used a  3 pound Boston Butt roast along with the Crock-Pot BBQ Pulled Pork Seasoning Mix, 1/2 cup ketchup, 1/2 cup dark  brown sugar, 1/3 cup cider vinegar and 1 cup water.  I cannot even begin to describe the wonderful aromas that came drifting out of my kitchen as the pulled pork cooked away in the crock-pot all day!

At the end of the cooking time, I “pulled” the pork……

……and served it up on buns!

I LOVED the flavor of this pulled pork!  It reminded me of BBQ I used to eat in the South —-sweet yet spicy.  I will definitely make this again ( and again ) when I’m in the BBQ mood. 

The Crock-Pot Seasoning Web Site  has additional recipes you can make that are creative uses for these mixes.  I can’t wait to try their recipe for BBQ Apple Pork Chops!  Thick pork chops cook in the slow cooker with onion, apples, apple juice, white vinegar, mustard and of course the Crock-Pot BBQ Pulled Pork Seasoning Mix.  It looks absolutely wonderful!  I’ll be reviewing the other mixes as well, but for now…..I’m thinking about having another Pulled Pork Sandwich!

Note:  I received the Crock-Pot BBQ Pulled Pork Seasoning Mix to use in the review.  No compensation was received.  These are my true and honest opinions. 

Prime Rib with Herb Blend Crust and Horseradish Sauce

Prime Rib with Herb Crust and Horseradish Sauce is delicious and impressive.  I love to serve this for dinner parties or special family occasions.  Have your butcher cut the prime rib roast for you.  I always bake at least a 5 pound roast.  You can allow 1/2 pound per person when ordering the roast.  If you would like to serve wine with this dinner, The Velvet Palate recommends  Cicchitti – a Gran Reserva Cabernet Sauvignon from Argentina.  (Tasting Notes)

To view the YouTube step by step tutorial video for this recipe, click here:  Prime Rib with Herb Blend Crust and Horseradish Sauce

Prime Rib with Herb Blend Crust and Horseradish Sauce
 
Serves: 8 to 10
Ingredients
  • 5 to 6 pound boneless prime rib roast ( or larger)
  • ½ cup Kosher or Sea salt
  • Zest of one lemon
  • 2 tablespoon parsley
  • ¼ cup sun dried tomatoes, chopped
  • ½ cup dried rosemary
  • ¼ cup dried red chilis
  • 2 tablespoons coarse black pepper
  • ½ teaspoon dry mustard
  • 1 teaspoon dried basil
  • 2 teaspoon vegetable oil
  • olive oil to rub on roast
  • Horseradish sauce: Sour cream and horseradish
Instructions
  1. Blend the salt, lemon zest, parsley,sun dried tomatoes, rosemary,dried red chilis, black pepper, dry mustard, dried basil and vegetable oil together and bake at 350 degrees for 15 minutes. Let cool. (Note: you can do this step a day or two ahead of time and store the herb blend in a zip lock bag)
  2. Let the prime rib roast come to room temperature and place in a roasting pan. Drizzle with olive oil.
  3. Coat the roast with the Herb Blend.
  4. Place in a 450 degree oven and bake prime rib for ½ hour then turn the oven down to 325 degrees. Roast for 15 minutes per pound.
  5. It will be perfectly medium rare at the end of the cooking time.
  6. To make the horseradish sauce, combine 1 cup of sour cream with 3 to 5 tablespoons of horseradish. Serve with the prime rib.

Combine the salt, lemon zest, parsley, sun dried tomatoes, rosemary, red chilis, pepper, dry mustard, dreid basil and vegetable oil in a baking dish and bake at 350 degrees for 15 minutes.  Let cool.

Baked herb blend…..

Let the prime rib come to room temperature and place in roasting pan.

Drizzle with olive oil and pat the herb blend on the roast.

Ready for the oven…..

Preheat oven to 450 degrees.  Bake prime rib for 1/2 hour and then turn the oven down to 325 degrees.  Roast for 15 minutes per pound.  The roast will be perfectly cooked to medium rare.

To make the horseradish sauce, combine 1 cup of sour cream and 3 to 5 tablespoons of horseradish.  Serve with the prime rib.

 

Enjoy this prime rib with a wonderful dry red wine.

Make Life Special
2 Cypress Rd Litchfield, IL 62056 US
Phone: 217-556-8297 Website: http://www.makelifespecial.com