Nicklow’s, a signature Greek Restaurant in the Twin Cities, closed in 2014 after the loss of founder Bill Nicklow. The Minneapolis Star Tribune (link: http://www.startribune.com/local/224725502.html) wrote about Nicklow: “Greek restaurateur Bill Nicklow came to America at 13, unable to speak English, with a boyhood that included living in a cave and begging for food after Nazis burned his village and killed his father.
“In his pockets, young Billy carried only $3. In his heart, he carried a rich love and devotion for his family that stayed strong throughout his life.
“Nicklow worked nearly all his free time in high school in Minneapolis to pay his sister’s dowry and support his mother in their tiny village in Greece, which he later helped rebuild. He worked to bring his two younger brothers and other relatives to America, where they built a string of restaurants that have served the metro for more than 50 years.”
Nicklow’s Executive Chef Andy Ortis provided this meatball appetizer to upscale grocer Lunds, who advertised it in the early 2000’s on recipe cards.
This recipe delivers an absolutely perfect and delicious, browned, medium rare prime rib, every single time!
It comes from mom’s butcher, Kevin Conrady and his original Haus Of Prime Meats that was a fixture in Thiensville, Wisconsin for more than 20 years. Conrady, who had taken over the business from his father, closed his Thiensville shop in 2009, selling his, smaller Haus of Prime Meats in downtown Delafield, Wisconsin to an employee who now continues the family run, full service butcher shop tradition.
Roast Prime Rib au Jus
(Cooking instructions are the same for any size roast, but highly recommend Haus of Prime seasoned prime rib roast.)
Let prime rib stand at room temperature for at least 1 hour.
Preheat oven to 375° F. Place the meat, fat side up, in a shallow roasting pan. DO NOT COVER! DO NOT ADD WATER!