Grilled Prime Rib of Beef

You could not find 2 better helpers!

Expecting a large group of people for dinner? Make it as easy as possible on yourself by preparing a show-stopping main course, and fill out the rest of the meal with prepared-in-advance salads, that can be eaten hot or cold. That’s what we did this weekend when all of the Schumachers gathered at Wolfe Island- who wants to be cooking when everyone else is swimming, fishing, boating, golfing etc.? There was also a big art installation being planned.  Our feast on Saturday night featured Grilled Prime Rib of Beef, some home grown vegetables and herbs, savoury corn bread and rhubarb from Bruces garden for the Rhubarb Crisp.

Pepper guards the corn bread!

Prime Rib of Beef for 16 people

16 lb prime rib roast

4 cloves garlic

2 tbsp Dijon mustard

½ cup fresh herbs, chopped (rosemary, thyme and oregano)

Have your butcher cut out the bones and tie them back on. This makes it easier to carve while maintaining the protection and flavour that the bones add while grilling!

Multi-tasking on the grill!

Prepare the barbecue for indirect cooking over a drip pan. See Grilling Charts .  Temperatures vary according to weather conditions.  Be sure to use a meat thermometer to monitor the progress. We cooked this 16 pound prime rib roast at 250-275°F for 2 hours, then turned off the grill for an hour to let the roast rest. We relit the barbecue an 90 minutes before eating and cooked it for another hour at 250-275°F, then removed it from the barbecue and let it rest under a foil tent for another 30 minutes. The internal temperature of this perfectly cooked rare roast was 125°F!

Blueberry Vinaigrette

We raided the garden for greens, onions, fresh peas and herbs for our big green salad. The blueberries in Bruces orchard are not quite ready to eat, but watching them grow nudged Abby toward the idea for this Bluebery Vinaigrette. 

Taking a break from raiding the garden!

½ cup blueberries

¼ cup lime juice

¼ cup white balsamic vinegar

1 cup extra virgin olive oil

2 tsp Dijon mustard

2 tsp honey

2 tbsp fresh basil, chopped

Salt and pepper, to taste

Combine all ingredients in a blender and process for 10-15 seconds, until thick and creamy.

Red Quinoa  Salad with Mangoes, Broccoli and Roasted Red Peppers

We love the healthy fresh flavours of this salad, and therefore keep the dressing very minimal and dry.

6 cups chicken stock

3 cups organic red quinoa

3 ataulfo mangoes, peeled and diced

1 cup broccoli, freshly picked, chopped

1 red pepper, roasted, peeled and diced

¼ cup pumpkin seeds, toasted

1/3 cup fresh cilantro, chopped

2 green onions, chopped

½ cup extra virgin olive oil

Juice of 1-2 limes (1/4 cuo)

1 tsp cumin

½ tsp Tabasco sauce

1 tsp salt

Freshly ground black pepper, to taste

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Setting out for a moonlight cruise

Putting in the swimming raft

Getting ready to create!

Pepper gets left behind again