Chinese New Year Prime Rib: Best Recipes, Ingredients, and Ideas

Unlike the calendar New Year’s Day – celebrated January 1st of each year – Chinese New Year is on its own schedule. Each year has its own animal symbol: 2013 was the year of the snake, January 31, 2014 will be the year of the horse, etc. We’ve included a handy chart below for your reference – Click Here Chinese New Year Calendar.

Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Chinese New Year Calendar

Chinese Marinated Prime Rib Roast

Source: TheIngredientStore.com

Youtube Video: Chef John’s Prime Rib Cooking Method (apply to our recipe for Chinese Prime Rib)

Ingredients:

• 6 to 7 pound Prime Rib Roast
• 3 teaspoons finely grated fresh ginger – Fresh Ginger, 1 lb.
• 1/3 cup orange marmalade – Tip Tree Tawny Marmalade, 12 oz jar
• 4 cloves garlic, minced
• 3 tablespoons soy sauce – Kikkoman Soy Sauce, 33.8 oz bottle
• 2 tablespoons brown sugar
• 1/4 teaspoon hot pepper sauce – Dave’s Ghost Pepper Hot Sauce, 5 oz jar
• 1 tablespoon dry mustard – Colman’s Dry Mustard Powder, 4 oz.
• 1 cup pineapple juice
• 1/4 cup olive oil – California Olive Ranch Extra Virgin Olive Oil, 25.4 oz bottle
• Freshly ground black pepper

Directions:

1. Let rib roast sit at room temperature for a few hours. A warmer roast will decrease cooking time.
2. Preheat over to 500 degrees.
3. In a mixing bowl, combine ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Mix well and gently stir in pineapple juice.
4. Prick holes in the roast with a two-pronged fork. Place roast in a large bowl or plastic container.
5. Substitute your marinade in place of Chef John’s butter mix. Pour marinade over roast; cover and let marinate at room temperature, basting twice.
6. When the roast is ready for cooking, place it in the roasting pan.
7. Leave about one cup of the marinade in the roasting pan. Pour the olive oil over the roast and cover roast with black pepper.
8. Baking time is calculated as follows from Chef John: Weight of entire roast in pounds (ie 5.5 lbs from label) x 5 minutes = 27.5 Minutes baking time. Round up to the nearest whole number to be sure, which is 28 from our example.
9. Important: Make sure your roast and marinade are both at room temperature, or else you will have to cook them much longer! (remember, leave your roast out for a few hours before preparing it).
10. Bake for the amount of time you calculated using the middle of the oven.
11. When time is up. Turn OFF the oven, but DO NOT OPEN it. Leave it inside the over for another 2 hours. The heat trapped within the oven from the initial searing at 500 degrees will cook the meat to a nice rare to medium-rare. (Lock door if you have curious kids! 🙂 )
12. Remove after 2 hours and serve. There is no need to let it “rest”, since it has already rested inside the oven.

Serving Suggestion: Serve sliced Chinese marinated prime rib roast with steamed or fried rice and broccoli or pea pods. Add a splash of soy sauce to each slice if desired.

Source: TheIngredientStore.com

Cantonese Spareribs

Source: Recipe.com
Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Top of Page | Chinese New Year Calendar
We realize spareribs are different than a traditional rib roast, but decided to include this delicious recipe anyway. Variety is the spice of life! 🙂

Ingredients:

• 4 pounds meaty pork spareribs or pork loin back ribs, cut into serving pieces
• 1 cup orange marmalade – Clearbrook Farms Bittersweet Oranage Marmalade
• 3/4 cup water
• 1/3 cup reduced-sodium soy sauce – Lee Kum Kee Dark Soy Sauce, 16.9 oz bottle
• 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• Dash black pepper – McCormick Pure Ground Black Pepper, 18 oz.
• Orange wedges (optional)
• Green onion brushes (optional)

Directions:

1. Pre-heat over to 450 degrees.
2. Place ribs meaty side DOWN in a shallow roasting pan.
3. Roast, uncovered, in a 450 degrees F oven for 30 minutes.
4. Remove from oven; carefully drain fat from ribs. Turn ribs meaty side UP.
5. Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour.
6. Remove from oven again; carefully drain off fat.
7. In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly.
8. Pour mixture over the ribs.
9. Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally.
10. If desired, serve with orange wedges and garnish with green onion brushes. (see photo above)

Source: Recipe.com

Easy Chinese Spareribs Recipe

Source: AllRecipes.com
Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Top of Page | Chinese New Year Calendar
Here’s another great Chinese spareribs recipe!

Ingredients:

• 3 tablespoons Hoisin sauce – Lee Kum Kee Hoisin Sauce, 20 oz. bottle
• 1 tablespoon ketchup – Heinz Tomato Ketchup, 38 0z. bottle
• 1 tablespoon honey
• 1 tablespoon soy sauce – YS Farms Organic Premium Honey, 32 oz jar
• 1 tablespoon sake
• 1 teaspoon rice vinegar – Marukan Gourmet Rice Vinegar
• 1 teaspoon lemon juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon grated fresh garlic
• 1/4 teaspoon Chinese five-spice powder – Dynasty Chinese 5 Spices
• 1 pound pork spareribs

Directions:

1. In a shallow glass dish, mix together the Hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder.
2. Place the ribs in the dish, and turn to coat.
3. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
4. Preheat the oven to 325 degrees F (165 degrees C).
5. Fill a broiler tray with enough water to cover the bottom.
6. Place the grate or rack over the tray. Arrange the ribs on the grate.
7. Place the broiler rack in the center of the oven.
8. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes.
9. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired.
10. Discard any remaining marinade.

Source: AllRecipes.com

Happy New Year and Happy Chinese New Year! We hope you’ll enjoy these recipes.