3 to 4 rib Bone-in Ribeye
Kosher or Sea Salt
Cracked Black Pepper
French clean each bone by scraping them with a kitchen knife
Clean off the meat by removing excess fat and tendon leaving a small amount of fat
Season generously with kosher or sea salt, cracked black pepper and minced garlic
Place in a roasting pan and into the oven preheated to 500º for formulated sum of 5 minutes multiplied by the number of pounds, i.e. a ten pound roast would be for 50 minutes.
Once the calculated roasting time is completed, turn off the oven and let the prime rib continue to sit in the oven for an additional 2 hours. Very important, do not open the oven for even a peek during the 2 hour resting period.
Remove from the oven and ready to serve at medium rare
Ingredients for Enchilada Sauce:
1 tsp olive oil
4 Pasilla (dried)
4 Guajillo (dried)
4 Ancho (dried)
4 cups canned crushed tomatoes
13 oz can tomato paste
1 Tbsp butter
2 cups chopped onions
2 Tbsp minced fresh garlic
1/2 tsp cumin Kosher salt
Ingredients for Cheese Enchiladas:
14 corn tortillas
1 cup vegetable oil
4 cups shredded Mexican Cheese Mix
1 cup Queso Fresco crumbled
1 bunch cilantro
Enchilada Sauce Instructions:
Cut peppers length wise to remove as many seeds as possible
For a couple of minutes toss and toast the seeded peppers with the olive oil in a large sauté pan to release the natural pepper oils and flavor.
Place the peppers in a bowl and cover with 2 inches of boiling hot water for approximately 20 minutes to hydrate.
Pour the 4 cups of crushed tomatoes into a food processor and blend until smooth. Pour tomatoes into a stock pot along with a 13oz can of tomato paste. Simmer for 20 minutes while stirring occasionally
Destem the peppers, remove any excess seeds, and reserve the chili water.
With 1 Tbsp butter sauté onions to translucent, then add minced garlic for approximately 3 minutes. Do not burn the garlic.
Place the onion mixture into the food processor along with the de-stemmed hydrated peppers, 1 TBSP kosher salt, and 1/2 tsp cumin. Blend to a smooth purée.
Add the pepper purée to the crushed tomatoes stock pot. Simmer for another 10 minutes, stirring frequently.
Add the reserved pepper water little by little until the sauce is the desired consistency and salt to taste
Cheese Enchiladas Instructions:
Chop approximately 1 Tbsp of cilantro and set aside for garnish
Ladle some sauce into the baking dish and spread to cover the bottom of the dish
Heat oil in a shallow pan on low. If the oil is smoking it is too hot.
Quickly dip each tortilla into the oil and stack them on a paper towel lined plate
Lay tortillas onto clean counter and dab some of the excess oil with a paper towel. Fill each generously with the shredded cheese, roll and place them into the baking dish neatly in rows
Ladle more pepper enchilada sauce over the rolled tortillas, making certain to wet them all the way to the ends.
Sprinkle crumbled queso fresco over the enchiladas
Place into an oven preheated to 360º
Cook approximately 30-40 minutes, or until the cheese is melted inside the enchiladas
Sprinkle as desired with chopped cilantro