By Diane Lasswell / Special to The Herald
Quil Ceda Creek Casino offers a variety of great dining choices — and The Landing is among the favorite destinations at the new casino.
The Landing is a full-service restaurant with an expansive menu ranging from fresh, regionally sourced seafood to steaks, burgers and sandwiches, as well as breakfast items all day and tasty desserts. In both our decor and menu offerings we honor the Tulalip Tribes’ Canoe Journey, an annual tradition bringing together the Pacific Northwest Tribes to celebrate their connection to salmon, water and each other.
One of the best-sellers on the menu is our slow-roasted, herb encrusted prime rib or beef. Hand carved as 12- or 20-ounce cuts, we serve this classic entree with hot bone broth and creamy horseradish. Today, we’re excited to share this recipe for you to prepare at home, along with our recipe for a Turbo Margarita, a signature cocktail at The Landing.
When making the roast at home, be sure to prepare enough so there’s extra for other tasty meals. At The Landing, mouth-watering prime rib is also sliced and served as sliders and in a hearty English-cut sandwich.
Slow-roasted rib roast
1 rib roast whole (15-18 pounds) or half (8-9 pounds)
2 tablespoons Kitchen Bouquet browning and seasoning sauce
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon finely ground black pepper
Olive oil spray
Preheat the oven to 400 degrees. Rub the entire rib roast with Kitchen Bouquet. Mix dried spices together and rub evenly on the roast. Spray liberally with olive oil spray.
Place the roast, fat side up, in a 400-degree oven for 10 minutes. Reduce the temperature to 225 degrees, then cook for 1 hour 45 minutes to 2 hours for whole; 30 minutes for half.
Use a thermometer in the thickest part of roast to monitor the temperature and remove at the desired doneness: 110 degrees for rare, 120 degrees for medium rare, 130 degrees for medium, 145 degrees for medium well and 160 degrees if you want it well done.
After removing the roast from the oven, cover with foil and allow it to rest for 30 to 45 minutes before serving. Note: The ends of the roast will be cooked more than the middle.
Serve with horseradish sauce and au jus.
July kicks off summer in our area, and The Landing’s signature frozen margarita offers a refreshing way for you to beat the heat. We use our housemade lime gelato, but you can substitute lime sherbet.
1¼ ounces Cuervo 1800 tequila
¾ ounce Triple Sec
3 ounces Lime Sour
½ ounce agave syrup
3 ounces lime gelato or lime sherbet
1 lime popsicle
Place a scoop of ice into a blender and add the two liquors, agave and the sour mix. Blend until semi frozen, then add the sherbet and blend again. Pour into a salted rim glass and add a popsicle as a garnish.
Diane Lasswell is the assistant director of kitchen operations at the new Quil Ceda Creek Casino. With more than 35 years of experience in the restaurant and hospitality industries, she oversees and executes the dining menus throughout the casino, including at The Landing, The Kitchen and the Keg Bar.