RecipeTin App
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- Prep Time
- Minutes
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- Cook Time
- Minutes
My name is Nagi, founder and creator of RecipeTin App. How many times have you scanned through Facebook or a blog that had a recipe you wanted and then you decide to make it and you search all over looking for it only to never find it? This is a simple to use app to store all your recipes in one easy and fast to find place. With RecipeTin app you can write your own recipes and add your own photos and much much more….
Features and Benefits of RecipeTin App
Capture Recipes From Facebook or Any Website: Use the RecipeTin browser to search for recipes on the web. Capture any webpage with the touch of a button. Bookmark your favorite websites
Import Recipes and Add Your Own: Import your recipes into RecipeTin whatever the format – documents, PDFs, emails, photos, images and web pages. You can even transfer in bulk using iTunes. Of course, you can type your own recipes in too.
Wireless Cloud Syncing: Keep your recipe collection synced between your devices. You can wirelessly sync using iCloud or Dropbox. Both offer free storage up to a limit.
Share Recipes: Share recipes with family and friends by email. You can print recipes too
Browse and search: Browse through all your recipes in RecipeTin. View recipes by categories, favorites, flagged or your own personal collections. Use RecipeTin’s powerful search and filter function to always find the recipe you’re after.
Organize Your Recipes: Organize your recipes any way you want. Customize categories, rate your recipes, and pick your favorites.
De-clutter Your Recipe Collection: Digitize your recipes by scanning or snapping pictures of your paper recipes. Then import into RecipeTin so all your recipes are in one place.
This is actually a recipe by The Social Chef himself – Michael Van Horn. I wanted to show you a visual of my RecipeTin app and because Michael asked me if he could feature me I chose to use his recipe as an example.
RecipeTin App Social Media Pages; Website, Pinterest, Instagram, Google+, Twitter, Tumbler
Recipe Rating
- (1 Rating)
Ingredients
- 1 bone-in prime rib roast (4 ribs) about 8 lbs
- 2 1/4 cups water
- 1 cup Cabernet
- Sea salt
- Coarse fresh ground pepper
- 2 beef bouillon cubes
- Onion powder
- Ground dried garlic
- 2 garlic cloves minced
- 3 tablespoons grape seed oil or canola oil
- Tuscan bread sliced 3/4 inch think and lightly toasted
Instructions
- 1. 1. Pat prime rib with paper towel and score prime rib with 1/2 inch slits to insert minced garlic, about 12-15 various locations
- 2. 2. Using your hands massage entire prime rib with oil
- 3. 3. Sprinkle generously with sea salt, garlic powder and onion powder
- 4. 4. Crumble 2-beef bouillon cubes into powder massaging into entire prime rib
- 5. 5. Grind coarse pepper onto prime rib, wrap entire roast with plastic wrap and refrigerate 12-24 hours
- 6. 6. Remove prime rib from refrigerator 60-minutes prior to roasting allowing to come to room temperature
- 7. 7. Preheat oven to 550 with rack as high as possible giving about 4 inches of space between coils and top of prime rib
- 8. 8. Place in oven on a roasting rack fat side up adding 1 1/4 cup water and roast for 12-16 minutes or until prime rib has a nice brown crust formed
- 9. 9. Reduce heat to 200 degrees and roast until center reaches 116 degrees
- 10. 10. Remove prime rib from oven and turn oven to broil for 3-minutes to get good and hot
- 11. 11. Add prime rib back in oven and broil for 3-minutes to obtain a deeper outer crust
- 12. 12. Remove from oven, transfer to cutting board, cover loosely with foil allowing to rest for 15-minutes before carving as prime rib will continue to cook until internal temperature reaches 125-130 degrees for rare to medium rare
- 13. 13. Meanwhile, place roasting pan with drippings over medium high heat
- 14. 14. Add 1 cup water, 1 cup Cabernet and reduce by 1/3 and transfer to a gravy bowl
- 15. 15. Slice prime rib to your desired thickness placing on top of a piece of Tuscan bread
- 16. 16. Pour 1/4 cup of au jus over meat and serve
Instructions
- 1. 1. Pat prime rib with paper towel and score prime rib with 1/2 inch slits to insert minced garlic, about 12-15 various locations
- 2. 2. Using your hands massage entire prime rib with oil
- 3. 3. Sprinkle generously with sea salt, garlic powder and onion powder
- 4. 4. Crumble 2-beef bouillon cubes into powder massaging into entire prime rib
- 5. 5. Grind coarse pepper onto prime rib, wrap entire roast with plastic wrap and refrigerate 12-24 hours
- 6. 6. Remove prime rib from refrigerator 60-minutes prior to roasting allowing to come to room temperature
- 7. 7. Preheat oven to 550 with rack as high as possible giving about 4 inches of space between coils and top of prime rib
- 8. 8. Place in oven on a roasting rack fat side up adding 1 1/4 cup water and roast for 12-16 minutes or until prime rib has a nice brown crust formed
- 9. 9. Reduce heat to 200 degrees and roast until center reaches 116 degrees
- 10. 10. Remove prime rib from oven and turn oven to broil for 3-minutes to get good and hot
- 11. 11. Add prime rib back in oven and broil for 3-minutes to obtain a deeper outer crust
- 12. 12. Remove from oven, transfer to cutting board, cover loosely with foil allowing to rest for 15-minutes before carving as prime rib will continue to cook until internal temperature reaches 125-130 degrees for rare to medium rare
- 13. 13. Meanwhile, place roasting pan with drippings over medium high heat
- 14. 14. Add 1 cup water, 1 cup Cabernet and reduce by 1/3 and transfer to a gravy bowl
- 15. 15. Slice prime rib to your desired thickness placing on top of a piece of Tuscan bread
- 16. 16. Pour 1/4 cup of au jus over meat and serve
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