Cookbook:Prime Rib Dinner

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Cookbook | Ingredients | Recipes

Juicy rib roast with roast vegetables and apple ginger flambe for dessert rivals even the best prime rib palace.

Ingredients[edit]

Prime Rib

  • 1 prime grade 4-bone standing rib roast from the loin end, bones removed
  • Salt and freshly ground black pepper
  • 4 tsp thyme, finely chopped
  • 2 tsp rosemary, finely chopped
  • Olive oil
  • 2 tsp garlic powder

Roast Vegetables

  • 1 pound redskin potatoes, cut into 2-inch cubes
  • 3 parsnips, peeled and sliced into 1 1/2 inch pieces
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil
  • 2 tbsp minced garlic

Apple Ginger Flambe

  • 2 apples, sliced into 1/2 inch wedges
  • 2 tbsp dark rum
  • 1 tbsp hazelnut oil
  • 1/4 cup crystallized ginger, finely chopped
  • Pinch of salt
  • Powdered sugar
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/2 cup apple cider
  • 1/4 cup heavy cream
  • 1 tbsp granulated sugar

Procedure[edit]

Roast Vegetables

  1. Heat a large pot of salted water to a boil. Add potatoes and cook 10 minutes.
  2. Shock in a bowl of ice water. Place on a cooling rack and let dry for 2 hours.
  3. Toss parsnips and potatoes with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
  4. Bake at 450° for 25 minutes. Keep warm in a different oven than the Prime Rib.

Prime Rib

  1. Brush rib roast with olive oil. Combine seasonings for Prime Rib and rub into meat. Insert a probe thermometer into the center of the roast.
  2. Bake at 200° until internal temperature reaches 118°. Remove from oven while oven heats back up to 500°.
  3. Place roast back in oven and cook until internal temperature reaches 135°. Remove and let rest for 10 minutes. Serve with roast vegetables.

Apple Ginger Flambe

  1. Once you've finished dinner, make the flambe table side with a hot plate. Might want a fire extinguisher just in case.
  2. Heat oil in a 10" stainless steel skillet over medium high heat. Add apples and sauté until golden color is achieved.
  3. Pour out any remaining oil. Add rum and ignite. Scrape bottom of pan with a metal whisk until browned bits are dissolved. Pour out of pan and RESERVE.
  4. Melt butter in same pan, still over medium high heat. Once bubbling stops, whisk in flour and whisk continuously until light blond color is achieved.
  5. Add remaining ingredients except for powdered sugar and also add the rum and bring to a boil until reduced by half. Add apples and toss to coat. Serve warm dusted with powdered sugar.