Winter Warming Beef Roast

You’ll be dreaming of fun in the sun even in the winter after a few bites of this succulent

meal. Traditional Prime Rib gets elevated with a “Wet Rub” of Jerk seasoning, sweet

potatoes or yams are spiked with rum and coconut milk, and the customary condiment

horseradish finds its way in the roasting juices.

Instead of a beef rib roast you can substitute chicken, pork loin, or even fish in this

delicious entrée. If substituting boneless chicken breast, fish filets or steaks you could do

it on the grill for added flavor. A “Mire-poix” or rough chop of onion, celery and carrot

is placed on the bottom of the roasting vessel, to not only to protect the meat from drying

or blistering in the pan while roasting in the oven, but to help make a tasty “Au Jus” at

the end of the cooking process.

Leave any fat on the outside of the Beef Roast as it bastes it while cooking, the same for

pork loin. If using chicken the skin will help, as for fish it will just protect it from

scorching the flesh.

Beef Roast, Sweet Potatoes and Horseradish Au Jus

• 3-4 pound Beef Rib Roast
• Jerk Spice (your favorite or recipe follows)
• Oil as needed
• Mire-poix: 1 of each; onion and carrot, 2 ribs of celery
• 2 cups beef broth
• 3 cups water
• 1 tablespoon horseradish
• 4 sweet potatoes
• 2 tablespoons butter
• ½ cup coconut milk
• ½ teaspoon ginger
• ¼ cup of Island Rum

1. Mix jerk seasoning and oil (or follow recipe that follows), rub liberally on rib roast.
2. Cut the mire-poix vegetables in large chunks and place in your roasting vessel
3. Pour in 3 cups of water, top with seasoned Beef. Peel and boil sweet potatoes
4. Cook the beef roast approximately 12 minutes per pound at 350 degrees for rare, uncovered.
5. Oven calibrations can vary for more precise temperature use meat thermometer.
6. Mash the sweet potatoes when tender with butter, ginger, coconut milk and rum, keep warm.
7. Remove the roast and let it rest for 10-20 minutes while you make the Jus.
8. Pour the beef broth in the pan to deglaze and remaining juices and strain into a saucepot.
9. Add the horseradish and reduce the cooking liquid by 50-60 percent until you have a flavorful
10. beef jus with some zip from the horseradish, season with salt if necessary.
11. One-half hour. Clarify the fat and reduce the pan drippings. Drain off the fat and reserve it.
12. Carve the roast into slices against the grain. Serve on plates with sweet potato mash and side of the “Au Jus”.

Jerked “Wet Rub”

• 1 tablespoon onion, minced
• 1/2 teaspoon garlic, minced
• 2 teaspoons crushed thyme
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon brown sugar
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 3/4 cup canola or vegetable oil

Blend Ingredients in a food processor or blender and generously rub or Beef Rib Roast, Chicken or Pork Loin

Prime Rib

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