We really wanted to like this place

[stuny]

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Barbara tried for quite some time to get reservations at this hot Greenwich Village restaurant which featured one of our favorite dishes.  The room and staff were terrific, but my home cooked version of their specialty, without access to their purveyors or professional kitchen equipment, was better than theirs.  We will not return.  In center frame the man's face is illuminated by the wine list on an iPad.

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[Keith_W]

What is their specialty? And more importantly, what is your recipe  

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[Michael Hiles]

Nice shot, the place looks attractive.

 

There are 1-2 dishes that I cook, where I think I do it as well or (IMO) better than any restaurant I know. 

 

I guess/know I am a stick-in-the-mud. Wine lists or menus presented on an iPad have no allure for me. 

[ianman]

What is their specialty? And more importantly, what is your recipe

+1 

[geetee1972]

 

In center frame the man's face is illuminated by the wine list on an iPad.

When a restaurant uses expensive technology to show the wine list, you know that the price of your meal is unlikely to reflect the quality of the cooking!

[stuny]

Edgard, Ian, Keith, Michael & Greg -

 

Thank you.  Their specialty is prime rib of beef, sometimes called standing rib roast.  It's quite good there but I've had significantly better elsewhere and at home -- I prefer to spend my time and money eating out at places where I cannot out-cook the chef.  Here's the recipe I use, and whenever possible, I get the best ingredients I can.

 

Standing rib roast

8 oz unsalted butter, soft

1 head of garlic, coarsely chopped

1 Cup prepared horseradish

¼ Cup + 2 tablespoons chopped thyme

3 tablespoons  chopped rosemary

3 tablespoons  chopped sage

16 pound rib roast of beef

Salt & freshly ground pepper

 

• Preheat oven to 325 degrees F;. In food processor, combine butter, garlic, horseradish, thyme, rosemary & sage, and process to a paste.
• Stand roast in very large roasting pan. Season generously all over and set it fatty side up. Spread horseradish-herb butter all over top. Bake about 3 ½ hours until center registers 125 degrees F for medium rare. Transfer roast to a carving board to rest 20 to 60 minutes before serving.

Make Ahead:  The horseradish-herb butter can be refrigerated overnight.

Suggested Pairing:  Substantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of red meat, and its slight herbal edge makes a nice partner to the herb-horseradish crust.

[Bill W]

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Man am I hungry now.....!!

[ldhrads]

Edgard, Ian, Keith, Michael & Greg -

 

Thank you.  Their specialty is prime rib of beef, sometimes called standing rib roast.  It's quite good there but I've had significantly better elsewhere and at home -- I prefer to spend my time and money eating out at places where I cannot out-cook the chef.  Here's the recipe I use, and whenever possible, I get the best ingredients I can.

 

Standing rib roast

8 oz unsalted butter, soft

1 head of garlic, coarsely chopped

1 Cup prepared horseradish

¼ Cup + 2 tablespoons chopped thyme

3 tablespoons  chopped rosemary

3 tablespoons  chopped sage

16 pound rib roast of beef

Salt & freshly ground pepper

 

• Preheat oven to 325 degrees F;. In food processor, combine butter, garlic, horseradish, thyme, rosemary & sage, and process to a paste.
• Stand roast in very large roasting pan. Season generously all over and set it fatty side up. Spread horseradish-herb butter all over top. Bake about 3 ½ hours until center registers 125 degrees F for medium rare. Transfer roast to a carving board to rest 20 to 60 minutes before serving.

Make Ahead:  The horseradish-herb butter can be refrigerated overnight.

Suggested Pairing:  Substantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of red meat, and its slight herbal edge makes a nice partner to the herb-horseradish crust.

Nice recipe Stuart!  I've done a couple recently with the Hot Oven approach, 5 minutes per pound at 500 degrees then turn the oven off and walk away for two hours.  Ten pounder I did for Christmas eve was spot on!

[stuny]

Bill - Thank you.

 

Lawrence - Thank you - It sounds like a good approach.

[Graham (G4FUJ)]

Man am I hungry now.....!!

You and I both Bill!

[Keith_W]

Well Stuny can drive the nail in the coffin by showing us a picture of that standing rib roast. I'll bet that one picture will result in a few hundred dollars worth of sales for local butchers around the world  

[pedaes]

Always a shame when something you have looked forward to dosn't quite meet expectations. I guess your disappointment is our gain (your recipe), so as the saying goes 'Its an ill wind...'!  Nice image  though.

[stuny]

Graham, Fred, Keith & Keith -

 

Thank you.  I'll have to shoot it the next time I make it.

[jimofnyc]

Stuart - did you say 16 lbs?  How many people are you and Barbara planning on feeding?

[stuny]

Oops!  I think it was 10 lbs.  We had a couple over, and had leftovers for two days.

[earleygallery]

I know the feeling Stuart. There are a few dishes I can make which I've never had better eating out. I should avoid them at restaurants but it's a double edged sword - disappointment at having not chosen something else off the menu countered by the YEAHHH feeling that you can cook better than a professionally trained chef

[stuny]

James -

 

Thank you.  Another dish which is usually a disappointment in gnocchi.  Too few places get it right.  Gnocchi should be light, almost cloud-like, but too often are heavy, and (exaggeration) could be used instead of a lead sinker for fishing.  For classic potato gnocchi freezing them until cooking helps them come out light.  Other gnocchi recipes which incorporate ricotta are usually light.  Regardless, the restaurant must have a really good sauce to go with the gnocchi.