Roasted prime rib has long been a holiday season favourite for Canadians, so when Riverview Manor residents requested sandwiches made from slices of what is considered the Rolls Royce of roasts, the Peterborough long-term care home’s kitchen team complied.
During the week before Christmas, nutritional care manager Neil MacDonald and his team prepared prime rib that was made into sandwiches for residents to enjoy. What makes prime rib so tasty, Neil explains, is the “excellent marbling” of meat and fat that this cut of beef is known for.
“Cooking technique is very important,” Neil says, describing the process of how his team prepared prime roast for residents.
“Our loins are off the bone, so we created a meat rack out of large cuts of mirepoix (chopped onions, carrots and celery) that we added to beef broth along with aromatic herbs. We seared the outside fat cap at 450F for 20 minutes, basted, and slow roasted at 300F for approximately 2 ½ hours.”
Neil says the team then let the roast rest at room temperature to relax and hold in the flavourful juices before being sliced and served.
Needless to say, the residents enjoyed their sandwiches.
Food is always important to residents living in long-term care homes, and Neil says he not only loves preparing meals for residents, he also enjoys talking about the process.
“What can I say, I get a bit passionate with great ingredients,” he says.
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