6 8lb boneless prime rib (1st cut)
Salt TT
Pepper TT
1. Allow prime rib to come to room temperature for 2 hours. Season heavily with salt and pepper. Place on a roasting rack and roast 250F until the internal reached 115°. Rest 1 hr then sear on all sides. 6 8lb boneless prime rib (1st cut), Salt TT, Pepper TT
2. For the Horseradish Potato Purée: Peel, dice and boil potatoes in heavily salted water until tender. Pass-through a ricer or fine mesh sieve. Stir in all remaining ingredients, 3 russet potatoes, peeled, diced, ½ cup melted butter, ½ cup heavy cream, 3 tbsp prepared horseradish, ½ cup sour cream, Salt tt
3. For the asparagus: Slice prosciutto slices in half lengthwise. Spread a layer of cream cheese on the prosciutto slice. Place 4 asparagus spears on the prosciutto slice, then roll up. Place on a sheet pan and drizzle on olive oil and season with pepper. Roast in 400 degree oven for 7-10minutes. 48 asparagus spears, 6 slices prosciutto, Cream cheese, Olive oil, pepper tt
4. For the Au Jus Sauce: remove all but 1 tbsp leftover fat dripping after searing your roast. Add in minced shallots and sauté scraping up the brown bits. Once shallots have softened, deglaze pan with your wine. Cook until reduced by half and add your beef stock, Worcestershire (optional) and your herbs. Simmer five minutes and then strain. Drippings from seared prime rib, 1 shallot, minced, 1 cup red wine (Cabernet), 1 cup beef stock, 1 sprig thye, 1 sprig rosemary, 1 T Worcestershire (optional)
6 8lb boneless prime rib (1st cut)
Salt TT
Pepper TT
1. Allow prime rib to come to room temperature for 2 hours. Season heavily with salt and pepper. Place on a roasting rack and roast 250F until the internal reached 115°. Rest 1 hr then sear on all sides. 6 8lb boneless prime rib (1st cut), Salt TT, Pepper TT
2. For the Horseradish Potato Purée: Peel, dice and boil potatoes in heavily salted water until tender. Pass-through a ricer or fine mesh sieve. Stir in all remaining ingredients, 3 russet potatoes, peeled, diced, ½ cup melted butter, ½ cup heavy cream, 3 tbsp prepared horseradish, ½ cup sour cream, Salt tt
3. For the asparagus: Slice prosciutto slices in half lengthwise. Spread a layer of cream cheese on the prosciutto slice. Place 4 asparagus spears on the prosciutto slice, then roll up. Place on a sheet pan and drizzle on olive oil and season with pepper. Roast in 400 degree oven for 7-10minutes. 48 asparagus spears, 6 slices prosciutto, Cream cheese, Olive oil, pepper tt
4. For the Au Jus Sauce: remove all but 1 tbsp leftover fat dripping after searing your roast. Add in minced shallots and sauté scraping up the brown bits. Once shallots have softened, deglaze pan with your wine. Cook until reduced by half and add your beef stock, Worcestershire (optional) and your herbs. Simmer five minutes and then strain. Drippings from seared prime rib, 1 shallot, minced, 1 cup red wine (Cabernet), 1 cup beef stock, 1 sprig thye, 1 sprig rosemary, 1 T Worcestershire (optional)