Cote De Boeuf With Port Vinaigrette And Roquefort Sauce

Cote De Boeuf With Port Vinaigrette And Roquefort Sauce
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There is something so special about getting out there and starting your first grill fire of the season. Well, I live in the Northeast so you can imagine that. Each summer I return to a favorite cookout meal. I purchase a long-bone Tomahawk style Cote de Boeuf weighing a tad over three pounds  Basically if you were to have one whole prime rib, bone-in, in front of you, set it on your cutting board, and portion it out in six equal pieces (yes there are seven bones but I like the Cote de Boeufs to be a tad thicker, thus only six cuts). I set my knife exactly in the middle, cut through, then take each half and once again measure exactly and portion that half into three large thick steaks with a bone. Now you have 6 total thick bone-in steaks. — Chef Lydia Shire Recipe courtesy of Chef Lydia Shire of Scampo
  • 1 cup pomegranate molasses from syria
  • 4 limes, the juice and grated rind
  • 1/2 bunch curly parsley chopped
  • 1 prime rib, bone-in, cut into six equal pieces
  • 1/4 cup crushed peppercorns
  • 1 cup olive oil
  • 1 bunch of thyme, leaves removed
  • 1 small bunch of rosemary, leaves removed
  • 2 heads of freshly peeled purple garlic
  • 6 shallots, freshly peeled
  • freshly ground black pepper and salt, to taste
  • 3 tablespoon finely chopped curly parsley
  • 10 fresh mint leaves
  • 1 cup ruby port and ¼ cup additional port
  • 1/3 extra virgin olive oil
  • 1 large shallot
  • 2 cloves of freshly peeled garlic
  • 1/2 bottle of chardonnay
  • 1/2 cup heavy cream
  • 6 ounce roquefort cheese
  • 8 ounce (2 sticks) unsalted butter
  1. Chop the purple garlic, shallots, thyme, and rosemary and set aside. Add the shallots and garlic to a large sauté pan with all of the olive oil and sauté until both are a pale golden color, then add the chopped herbs, crushed peppercorns, and pomegranate molasses. Remove from the heat and once cooled add the juice and rind of the limes and the parsley, then mix all ingredients together. Slather a good amount of this all over the rib and chill overnight (or in the early morning; give it at least 6 hours to marinate). Tightly wrap and save the remaining marinade and use on lamb, duck, or pork. You will notice there is no salt in this marinade. I salt the rib (or any meats) just before it goes on the live grill.
  2. Remove the marinade on the rib, save. Pat dry with a paper towel. Heavily salt all over and grind fresh black pepper all over. Once your coals have died down and are grayish, sprinkle the marinade back onto the meat and place the Tomahawk over the coals and brown on all sides. At this point, you can pull it off to the side of your charcoal grill, cover the grill, and slow roast until the internal temperature reaches 100 degrees. Let it rest for 15 minutes (you can always put it back on the coals to warm the outside) before you slice. The temp inside will rise to 116 or 120 degrees, which is a proper rare.
  3. Slice the Cote de Boeuf into thin slices, parallel to the bone. Arrange onto your plates: 3 or 4 overlapping slices for each person. I then spoon 2 or 3 tablespoons of the port vinaigrette right on top of the meat and 2 tablespoons of Roquefort sauce around the meat.
  4. Finely dice the shallot and garlic cloves and place in a small bowl. Reduce the 1 cup Ruby Port to about half its volume, remove from heat and cool before adding the diced shallot and garlic to the liquid. Add the additional 1/4 cup port straight from the bottle, the olive oil, mint leaves, finely chopped curly parsley, and freshly ground black pepper and salt to taste to the port/shallot/garlic mixture and mix well.
  5. This simple vinaigrette is so good on many different salads that can contain goat cheese or any other creamy cheeses.
  6. You will notice I often use curly parsley versus flat leaf. I find curly parsley is far more aromatic, almost “sweet” when chopped. Flat leaf is wonderful to julienne and good in rugged soups and stews etc.
  7. Make this one day ahead and store covered in the refrigerator.
  8. Mash the Roquefort cheese and butter together at room temperature (you can use a Cuisinart for this) and set aside. Reduce the chardonnay until you have 1/3 cup remaining then add in the heavy cream and reduce until the mixture has viscosity (approx. 1/2 cup of the liquid mixture should be left). Whisk in the Roquefort/butter mixture gradually. Bring to a warm temperature each time before you add more cheese/butter to the mix. Strain, taste for seasoning and keep on a warm part of your stove or briefly put on a burner to gently warm. Do not boil, it may break.