Posts Tagged ‘Prime Rib’

Blueberry Balsamic BBQ Sauce

Cabin fever is setting in right now and I am playing with a lot of different ingredients and sauces at home. Was really craving a sauce to pair nicely with venison. Unfortunately I had no venison in the freezer but I did have a prime rib.


  • 2 cups fresh or frozen blueberries
  • 1 cup balsamic vinegar reduced to 1/2 cup
  • 10 juniper berries crushed
  • 5 black cardamom pods crushed
  • 3 tablespoons Acacia honey
  • 3 tablespoons Heinz Ketchup
  • 1 tablespoon sriracha sauce
  • 1/4 tsp citric acid *optional

Reduce balsamic vinegar first. Use an inexpensive brand. (this is not the time to use the good balsamic-save that for a salad dressing)  Add all remaining  ingredients to the saucepan and bring to a simmer for 1/2 hour. Using a potato masher and/or spatula crush the blueberries. Simmer for 15 mins. Remove from heat and set aside for 1/2 an hour to infuse the sauce with the juniper berries and cardamom. Strain out sauce. Serve with game meats and beef. Please note this sauce will only keep for a couple of days.

*crush these and the juniper berries first before adding – to release their flavor

*only add the citric acid if the berries you have are very sweet. Optional

we go through a LOT of this at our house.

such a lovely honey – notes of vanilla and citrus

I used heinz ketchup in this recipe – not all ketchups are created equal.

Crush Crush Crush – I always think of this when I am crushing things…..

Strain the sauce out.

Smoke a prime rib till rare ( I used a really basic rub for this)

Seriously yummy stuff.

You know you want some.

Herb Crusted Prime Rib

No special day here or anything buts it’s not often I get to have  prime rib.

Was feeling a bit out of sorts earlier today on a personal level but I will say that spending a bit of time in the kitchen doing some prep lifted my spirits. There is something strangely & immensely satisfying about smashing the crap out of a whole bunch of herbs and garlic using a mortar and pestle. Today’s crust was made with a lot of savory, thyme, 6 cloves of garlic, some beautiful New Zealand sea salt (thanks Angie!!) , black peppercorns and some canola oil. I pounded my little heart out (seriously I really need to bring the mortar and pestle out more often) and came up with a lovely herb mash.

The prime rib was lovely. I just love the look of raw meat. I love seeing the striations of marbling. Just beautiful.this prime rib weighed approx 6 lbs

On went the slather and into the fridge for a couple of ours.

My children were seriously not impressed at this point. At this point they were giving me the oh my goodness you can’t possibly expect us to eat that for dinner tonight looks. Any parent can relate to that.

It was a lovely smelling prime rib and the color was coming along nicely. Off to the kitchen to prep some veggies to accompany our dinner. Had some portobellos with some Wisconsin Parmesan that I picked up on our last travels to the US. Its a nicely aged cheese. Lovely to eat on its own. Not sure I would use it again on the portobellos. Just didn’t have enough oomph.

Then one of my all time favorite veggies – asparagus! Love love love asparagus grilled. So do the kids. Ok 2 out of 3 of the kids love it. The other (Chaos causing , tiny terrorist also known as my son Gabe) child has determined it looks too much like a plant. I grated the rind from a really large lemon and sprinkled it on the asparagus as well as a really fragrant lemon olive oil. Salt & pepper was added as well.

The Natives were getting restless at this point and it took everything in me to keep them all (including husband) occupied until the prime rib had rested for enough time.

Overall dinner was lovely. The prime rib was delicious. I love herb crusts on beef.

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