Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus

Prep time: 30 min Cook Time: about 2 hrs. Yield: 8-10 person carved

Rub and Prime Rib

Ingredients

6# prime ribeye, preferably not trimmed

2 C. whole mustard

1 C. Hawaiian rock salt

1 C. garlic minced

½ C. black pepper

Handful fresh thyme

Procedure

1) Pre heat oven to 300 degrees. **NOTE: We cook our Prime rib at a lower temperature to allow

the ribeye fat to better melt into the roast of the meat.**

2) Trim extra fat and sinew (tough or fiberous meat) from rib eye roast. Reserve trimmings for jus.

3) Mix mustard, garlic, salt and pepper in a medium bowl. Generously apple to entire roast. Place

fresh thyme all over the roast on top of the rub.

4) Place in a shallow roasting pan with a rack and cook at 300 degrees for 45 min. Turn the roast

and cook for another 45 min or until a thermometer inserted into the center of the roast reads

115 degrees. Carry over cooking should take it to 125-130 or medium rare. Tint with foil and

allow to rest for 20 min.

Au jus

Prep time: 10 min Cook Time: about 50 min. Yield: about 1 qt.

Ingredients

Prime rib trimmings

2 tbsp vegetable oil

1 med yellow onion

1 carrot large cut

1 stock celery large cut

2 cloves garlic crushed

2 sprig fresh thyme

1 sprig fresh rosemary

1 tbsp tomato paste

½ C. red wine or marsala

1 C. Lahaina Town Brown Ale or other good Ale

1 tbsp beef base or beef bouillon cubes

1 qt water

Procedure

1) Heat medium size stock pot over high heat. Add vegetable oil to pot. Sear beef trimming until

dark brown in color. About 12 min.

2) Add vegetables and continue to cook until vegetables are deeply brown in color, about 10min.

3) Stir in tomato paste and beef base and evenly coat everything. Continue to saute to deepen the

flavor, and caramelize the sugars in tomato, another 5 min.

4) Deglaze the pan with red wine and beer. Scrape up fond or brown bits with wooden spoon.

Reduce by half.

5) Add water and fresh herbs. Turn up to high and bring to a boil. Lower to simmer and cook 30

min.

6) Check seasoning. For a richer more intense jus, reduce accordingly. For a thinner jus, add more

water or beer.

7) Do a final seasoning with salt and pepper. Strain and serve with carved beef.

8) Save extra jus and roast beef for French Dips! Enjoy!

Three’s Ramen Broth

(This recipe has changed slightly, as the chef’s add a few of their own secret ingredients!)

Prep time: 1 hr min Cook Time: 10 hrs. Yield: (10) 12 oz bowls of broth

Ingredients

4lbs pork knuckle or trotter bones

2-3lbs. chicken backs

1# bacon chopped

1 cups loosely packed bonito

6” X 3” piece of dried kombu

¼ Cup dried shiitake mushrooms

4qts water of enough to cover bones

2 Cup mirin

2 med onions large cut

2 carrots large chop

2 celery stalks large chop

Tbsp. pepper corns

4 garlic cloves crushed

Thumb size ginger sliced

Procedure

1) Pre heat oven to 400 degree. Place pork bones and chicken bones on separate sheet pans roast

for 45 min or until dark golden brown. Remove bones from sheet pan and place in 6 qt stock

pot. RESERVE PANS!!!

2) Place sheet pans over high heat and saute vegetables and bacon until dark in color and slightly

softened, about 15 min. Place vegetables and bacon in pot with bones.

3) Place pans back on high heat and deglaze with mirin. Scrape up brown bits with wooden spoon

and pour all contents into pot.

4) Cover bones and vegetables with cold water. Add kombu and shiitakes as well. Bring to a boil.

5) Reduce to a simmer and skim top of stock for 20 min. After an hour remove kombu and

shiitakes. Save shiitakes to pickle for ramen topping.

6) Allow stock to simmer for up to 12 hrs. The longer the better!

7) Turn off heat and add bonito. Allow to steep for 20 min. Strain and chill or season with soy, miso

or salt and serve with noodles, scallion and pork belly!