GOLDEN VALLEY, Minn. - Lela, the neighborhood restaurant and bar at the intersection of 494 and 100 in Bloomington, just made it easier for its neighbors to indulge in that time-honored Sunday tradition of gathering around the table and reconnecting for a nice meal.
Lela is offering a Sunday Supper special, comprised of the Chef’s choice of meat and potato for $20 per person, available from 5 p.m. until 10 p.m. every Sunday. The meat and potato dishes to be featured each Sunday will be announced on Lela’s Facebook page on Saturday evenings. Beverages, taxes and tips are not included.
Lela Executive Chef Stewart Woodman shared a recipe from the menu you can try at home.
Lela is located at 5601 W. 78th Street, Minneapolis, on the northwest corner of I-494 and Highway 100, Reservations are available on OpenTable. For more information, visit www.lelarestaurant.com or call (952) 656-5980.
Grilling a Prime Rib
To start you’ll need the following items:
A rib roast
Fuel for your grill (gas or charcoal)
A reliable meat thermometer
A large cutting board
A sharp knife
A good prime rib rub
A disposable aluminum pan
Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds)
It’s going to take about 15 minutes per pound for a grilled prime rib roast. That’s not including resting time, which should be no less than 25 minutes, in a loose tent.
1/3 cup Dijon Mustard
2 cloves garlic, minced
1 tablespoon fresh marjoram leaves, chopped
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 tablespoon stone ground mustard
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper
Trim the prime rib removing about 25 percent of the fat cap. Rub with marinade and let stand for one hour.
Meanwhile light the grill, and put the coals to one side of the grill so that you have enough room for an aluminum pan. When the coals are ready, place the rib on a very clean grate.
We are going to cook this prime rib at about 300-350 degrees, rotating it every 15-20 minutes until we reach an internal temperature of 120 Fahrenheit.
Then we are going to remove from the grill, and tent the rib loosely with aluminum foil and allow it to rest. I mention this twice because it’s very important, and not a step to be skipped.
Follow these steps and you’ll be in rib heaven.
• 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
• 1 ounce (2 tablespoons) unsalted butter
• Heavy pinch kosher salt
• 1 cup ginger ale
In a 12-inch sauté pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes on high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
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