How To Cook Beef Rib Roast

I've mentioned this before but the "prime" in "prime rib" is just a common term, it is not referring to the USDA grade of prime. It's also called a standing rib roast or beef rib roast. [Click here for my 20 Tips for Beef Rib Roasts]
This year I cooked a USDA choice boneless rib roast for Christmas and I used the reverse sear method on my Big Green Egg. I have cooked rib roasts a variety of ways (high temp roast, low temp roast, sear/roast) and in my opinion, a reverse sear gives the most tender and evenly cooked rib roast. If you cook it at 350f straight, you'll end up with the outer edges (the "lip" or "cap") a dull grey medium while only the center is medium rare. Reverse searing a roast creates the same degree of doneness all the way through, edge to edge.
You can do this on any grill that you are comfortable with holding low temps for several hours. Heck, you could also do this method in your oven and broiler, but I promise it would be better on a grill or smoker.
Beef Rib Roast
serves: 8-10
Ingredients
5 lb boneless beef roast, left off refrigeration to temper for up to one hour
2 tsp kosher salt
1 tsp black pepper, coarse ground
1 tsp dried minced garlic
1 tsp red pepper flakes
2 cups beef stock
2 cloves garlic, peeled and crushed but left whole
1 sprig rosemary
Instructions
Set up your grill for indirect heat and preheat to 225f as measured at the grate (250f dome temp on a Big Green Egg).
Tie your roast and season on all sides with a dry rub made of the salt, pepper, garlic and red pepper flakes.
Place the roast on a roasting rack above a roasting pan filled with the stock, garlic, and rosemary.
Place the roasting rack/pan on the grill over the indirect (no coals or heat) area. Roast until the internal temp reaches 10 degrees less than your desired final temperature (see chart).
Rest the roast while you raise the grill temp to 500-550f and change to a direct heat set up.
Remove the garlic and rosemary from the au jus that has formed in the roasting pan and discard. Season au jus with salt and pepper as needed.
Sear the roast directly over the coals for 1 minute per side on all sides.
Allow roast to rest another 10-15 minutes after the sear. Slice and serve.
Notes
For your guests that want more than medium rare, a quick "bath" in beef broth in a heated skillet will quickly make the pink disappear and get the slice of roast to their liking.
Big Green Egg set up details: lump coal, no wood, platesetter in "legs up", V-rack set on top of platesetter and stoneware drip pan.

Broccoli Rice Burrito Recipe

I am telling you… broccoli is everywhere and cheap. So I need to cook off all this broccoli before it goes bad on me.
As the official caterer to my mom and aunt while my grandma was in the hospital, I decided to make something they would both enjoy, knowing how picky and particular my aunt is about vegetarian food. She says she likes it… but then she has certain rules like she only eats avocados with rice… go figure!!!
These burritos are super easy to make… their portable and can be eaten warm or at room temperature. But warm are better in my opinion. Perfect for a picnic, brown-bag lunch and even to bring to someone in the hospital…
Broccoli Rice Burrito
½ broccoli head, florets only
½ cup cooked whole grain rice
2 ounces of cream cheese
1/3 cup of shredded Parmesan cheese
¼ cup of toasted walnuts
2 handfuls of fresh baby spinach leaves
8 slices of tomato
4 tbs of Roasted Tomatillo Salsa
Olive Oil
Salt and Pepper to taste
4 whole grain flour tortillas or flatbreads
In a medium covered skillet with about ¼ cup of water, add the cooked rice and the broccoli florets. Cover the skillet and over medium heat that bit of water will steam both the rice and the broccoli. After about 10 minutes, just turn off the stove and the rice and broccoli will be done.
Drain any excess water, but there usually isn’t any every time I make it this way. In that same skillet add a drizzle of olive oil, the cream cheese, parmesan, walnuts. Season with salt and pepper and mix well to combine.
You can warm up the tortillas or the flatbreads if you’d like… I do it on the oven or in a skillet, depending on which ones I’ll use. Sometimes, the flatbreads are just perfect as is.
Place about ¼ cup of rice on each tortilla/flatbread. Spread 1tbs of tomatillo salsa over it. Top with the baby spinach and tomato slices. Roll up the tortilla/flatbread and wrap in parchment paper before you put any aluminum foil over it. This way you’ll be able to stick them in the oven to warm up and they’ll stay warm for a while.

Mix Of seafood

Xie Lao Song's (Old Song's Crab) newly opened Chaoyang Lu branch combines two popular culinary elements: seafood and chili. Signature dishes include "fragrant spicy crab" and "fragrant spicy prawn". But you can also find baby lobster, bull frog, beef, fish, and duck, as well as some classic cold and hot dishes on the easy-to-read menu.

Although the "fragrant pots" served in an iron pot might look hot with their deep red color, they are actually not that spicy. You can choose from three levels of spiciness when you order: slightly spicy , moderately spicy , or very spicy . The slightly spicy pot is tastier than the spicy one, thanks to the special sauce that accompanies it.

Most crab costs 65 yuan per 500 g, but there is also one fatter variety going at 85 yuan per 500 g. Two crabs in a pot is good enough for two or three people. The restaurant also offers three different kinds of prawns and shrimps: meaty giant freshwater prawns , chewy greasyback shrimps，and a sweet-tasting red tail prawn . According to one of its managers, the crabs and prawns are freshly brought in from Chinese coastal cities in East and South China.

The hot pot is not the only hot dish as you can tuck into soup, vegetables, meat balls and mushroom, are all kept piping hot by an electric-magnetic hob placed on the table. Average spending is 60 yuan per person. Avail yourself of a 20 percent discount before Aug 28, and 10 percent before Sept 4. The menu has no English translation, but all dishes are illustrated in color. Decor is Chinese style and service can get a bit slow during peak hours.

Spring Roll Is A Traditional Chinese Snack

A spring roll is a traditional Chinese snack, made with a round, thin dough sheet with fillings rolled inside and deep fried in oil. Spring rolls have a long history in China. It is said that the pastry appeared way back in the Eastern Jin Dynasty, when people would make thin cakes with flour and eat them with vegetables on the day of Beginning of Spring. The cakes were called “spring dish” at that time. In the Tang and Song Dynasties, the cakes were all the rage. And the custom was even featured in the poems by the great poets Du Fu and Lu You. In the Tang Dynasty, Spring Dish was also known as “the Five-Spice Dish”, because five hot and spicy ingredients like spring onion and garlic were added in the fillings.
Later, Spring Dishes and Five-Spice Dishes evolved into spring cakes. In the Ming and Qing Dynasties, there was a custom of “biting spring”, which means welcoming spring by eating spring cakes. The practice was believed to ward off disaster and evil. Along with ever improving cooking skills, spring cakes evolved into spring rolls, which were smaller in size. Spring rolls were included in imperial court snacks.
Today, the making of spring rolls usually involves four steps: dough sheet making, fillings preparing, wrapping and deep frying. There are numerous types of fillings, including shredded pork with chives, shepherd's purses and sweetened bean paste etc. Spring rolls are ready when they are golden in color and come on top of the oil after being fried. When served, the rolls taste better if dipped in sauces. The snacks are crisp outside and fresh inside, really delicious. Spring rolls vary slightly from place to place, with well-known types being Shanghai Spring Rolls and Fuzhou Spring Rolls.

"Wrapping Wonton" Has Become An Activity Favored By Many Foreigners In China

As a sort of traditional food in China, wonton  originated in North China. It was viewed by ancient Chinese as a sealed stuffed bun without holes and therefore was named "Huidun" (meaning chaos). It was later called "wonton" in line with the formation rule of Chinese characters.
Wonton is a flour product made by stuffing and then steaming, boiling or frying. It looked almost the same as dumplings at early stage, and then in the Tang Dynasty these two were distinguished with different names. Wonton wrapper is of square shape with approx. 6cm-long side, or of isosceles trapezoid shape with approx. 5cm-long upper side and 7cm-long lower side; dumpling wrapper is of roundness with a diameter of 7cm. As a delicate flour product, wonton is thinner than dumpling in the wrapper which is transparent after being cooked. The stuffing of wonton is usually made of pork, shrimp meat, vegetables, shallot and ginger. There are many improved types of wonton with different ingredients and cooking styles, such as Sichuan hot and spicy wonton, Wuxi Sanxian wonton (stuffed with pork, dried and shelled shrimps, and preserved szechuna pickle), Guangdong wonton noodle, Hong Kong fried wonton and Shanghai small pork wonton.
Wonton has a long history. There existed numerous wonton restaurants in cities in the Tang and Song Dynasties. Wonton was featured by clear soup and delicate stuffing at that time. Its fineness was ever appraised by poets and was hard to achieve by common people. In ancient times, it was a custom in some regions to eat wonton on the midwinter day, which is said to has bearing on a famous doctor — Zhang Zhongjing. He ever stuffed wonton with medicinal materials on the midwinter day to cure villagers who suffered frostbite. Wonton’s function as a medicinal dish was also recorded in the Compendium of Materia Medica.
Seemingly simple, making wonton is in fact a difficult handiwork. At present, "Wrapping wonton" has become an activity favored by many foreigners in China.

Tofu Nuggetsr Recipe

Kid-friendly tofu nuggets are reminiscent of chicken nuggets and can be dipped in ketchup, barbecue sauce, ranch dressing or any of your favorite salad dressings. You can either bake or fry these easy tofu nuggets.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs
Preparation:
Whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2 servings of vegetarian tofu nuggets.
Nutritional information: (based on baked tofu nuggets)
Calories: 294, Calories from Fat: 75
% Daily Value
Total Fat: 8.3g, 13%
Saturated Fat: 1.2g, 6%
Cholesterol: 0mg 0%
Sodium: 909mg, 38%
Total Carbohydrates: 40.9g, 14%
Dietary Fiber: 5.7g, 23%
Sugars: 5.9g
Protein: 16.0g
Vitamin A 1%, Vitamin C 3%, Calcium 25%, Iron 29%

Flour Food Has Been Popular With The Chinese People Since Ancient Times

Flour food has been popular with the Chinese people since ancient times. Flour of various materials is used to make all types of delicacies using an awful lot of cooking ways, such as steaming, boiling, frying, roasting, frying and stewing etc. Common flour food include noodles, dumplings, wontons, stuffed buns, steamed bread and so on.The Chinese flour food culture originated from the Yellow River Basin, where simple flour food was made in remote ancient times. In the Spring and Autumn Period, flour food was generally referred to as “cakes”. There appeared things similar to steamed bread, boiled dough slices, fried pastry and noodles etc. And there were cooking utensils like pans and steamers especially used for making flour food.
In the Tang and Song Dynasties, Chinese flour food underwent further development. Meanwhile, exchanges with other countries on flour food were carried out. As a result, various flavors and styles of Chinese flour food took shape in the Ming and Qing Dynasties, when large-scale pastry bakeries were mushrooming in the market. Well-known products included palace pastry in Beijing and Jiuyuan stuffed buns in Sichuan.
Flour food has a long history in China. Take the most common type, noodles, for example. Noodles can be dated back to the Eastern Han Dynasty according to historical records. They are a type of food made into long and thin strips through rubbing and pulling dough pieces formed by pressing or rolling flour dough. Noodles can be boiled, stir-fried, braised or deep-fried. It is said that during the Northern and Southern Dynasties, Gao Ze, Emperor of the Northern Qi Dynasty, loved eating tangbing (soup with dough slices, similar to today’s noodles). So much so, he held a banquet and treated his court officials to tangbing.
Noodles are considered as a symbol of longevity in China. That’s why a “tangbing feast” would be held as a birthday celebration on the third day of a baby’s birth, the completion of its first month of life, or the first birthday. There’s a saying in China that goes like this: “The best Chinese noodles are in Shanxi and the best Shanxi noodles are in Taiyuan.” There are numerous types of noodles in Shanxi. The cooking ways are special, with great emphasis on the vegetables and meat served with the noodles. The main types include hand-pulled noodles, knife-sliced noodles, rubbed noodles and helou noodles (made from coarse food grains) etc.
Well-known noodles in other parts of China include Fried Sauce Noodles in Beijing, Plain Noodles in Shanghai and Hand-Pulled Noodles with Beef in Lanzhou, to name just a few.

Moo Shu Pork Recipe

Moo shu pork (also spelled moo shi pork or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong. This dish is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American chinese cuisine.
In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame and/or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (Chinese yellow wine).
The bottom of the pancake is folded up slightly (to prevent the contents from falling out), and the pancake is either folded or wrapped from left to right, in the manner of a soft taco. Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part which is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating.
Today, I ‘ll sharing you a easy way to make this tasty chinese dish.
Recipe: Moo shu pork
Nutritional Analysis: 1 serving equals 564 calories, 17 g fat (4 g saturated fat), 69 mg cholesterol, 1,111 mg sodium, 63 g carbohydrate, 2 g fiber, 38 g
protein.
Ingredients for Moo shu pork
* 1/4 cup cold water
* 1 tablespoon cornstarch
* 1 teaspoon minced garlic
* 2 teaspoons minced fresh gingerroot
* 1/4 cup hoisin sauce
* 2 tablespoons reduced-sodium soy sauce
* 2 teaspoons sesame oil
* 3 cups coleslaw mix with carrots
* 8 (8 inch) flour tortillas, warmed
* 5 (4 ounce) boneless pork loin chops, cut into thin strips
Method to cook Moo shu pork
1, In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5
minutes or until meat is no longer pink.
2, Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix;
stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
Moo shu pork is a wonderful dish, and you may make some significant adjustments of your own.