Chef Scott: Prime Rib and a Lucky New Year
BETTENDORF, Iowa – If you want a classy New Year’s meal you can hardly do better than to serve prime rib to your family and friends. But there’s also an old Southern tradition of serving black-eyed peas that’s said to bring you good luck in the coming year.
Why pass that up?
“Who doesn’t like prime rib?” asks the head of Scott Community College’s Culinary Arts and Hospitality Management Center director Chef Brad Scott.
“We’re going to do a prime rib today that’s going to just melt in your mouth.”
1. Rub down the prime rib with minched garlic. 8 to 10 lb prime rib feeds to 12 people
2. Add salt and pepper
3. Place in 500-degree oven for 40-minutes
4. After, turn the heat down to 150-degrees for another hour (until center reaches 150-degrees)
5. For luck, make black-eyed peas by soaking them with a ham hock for 24-hours
6. Boil the peas and ham for 2 hours on the stove, watch and add water when needed
7. When you remove the prime rib from the oven, make sure you let it “rest” for 15-minutes
8. Make an au jus from the prime rib’s pan dripping by adding beef consomme and 1/4 cup of beef stock on oven
9. Mix together to blend the tastes
10. Carve the prime rib into 1/2 to 3/4 inch thick slices
11. Add au jus
12. For a side, serve up the black-eyed peas and ham hock.
“This is a great way to kick off your 20-13. Enjoy.”