Prime Rib Enchiladas With Christmas Sauce Recipes

PRIME RIB ENCHILADAS WITH CHRISTMAS SAUCE

Steps:

• Add 2 tablespoons of the oil to a heavy-bottomed skillet over medium heat. Add the onions, bell peppers, garlic and tomatoes. Saute until soft and translucent, about 3 minutes. Season with the cumin, salt and pepper. Let cook until starting to form a sauce-like consistency, 3 to 5 minutes. Add 1/2 cup of the enchilada sauce and reduce the heat to low. Add the prime rib and cook until heated through.
• In a separate pan, heat the remaining 2 tablespoons oil over medium heat. Once the oil is hot, slowly dip each tortilla into the oil for a few seconds until pliable. Spoon 1/4 cup of the prime rib mixture into each tortilla and roll into an enchilada. Reserve on large platter and repeat with the remaining tortillas until there are 8 enchiladas. Spoon the remaining enchilada sauce over half of the rolled tortillas. Spoon the chile verde sauce over the remaining half of the rolled tortillas. Garnish the platter with the sour cream, scallions and cilantro.

BEEF SHORT RIB ENCHILADA

Steps:

• Preheat oven to 350 degrees F.
• Tomatillo Salsa:
• Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm.
• Beef Short Rib Enchiladas:
• In a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside.
• In a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper.
• Add short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart.
• Remove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper.
• Shred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas.
• Reserve Serving Suggestion:
• Preheat oven to 400 degrees F.
• Ten minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips.

CHRISTMAS PRIME RIB

Steps:

• The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
• Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
• To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.