One Rib For Two Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
• Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
• Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
• Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
• Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
• Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

Steps:

• Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50 minutes. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. , Drain ribs; place in a greased shallow 2-qt. baking dish. Pour sauce mixture over top. Bake, uncovered, at 350° for 50-60 minutes or until tender.

Steps:

• Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
• Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
• Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
• Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.