Seared US prime rib of beef | USMEF

USMEF

Seared US prime rib of beef

Seared US prime rib of beef

Prime rib beef

INGREDIENTS

1x 750 g prime rib

 

. For the granola:

 

150 goats

75 g sliced California Almonds

75 g sunflower seeds

75 g pumpkin seeds

½ x teaspoon salt

2 tsp fennel seeds

½ teaspoon turmeric

1 x pinch cinnamon

¼ teaspoon cayenne pepper

½ teaspoon nigella seeds

1 large egg white

50 ml olive oil

75 ml maple syrup

 

. Red wine jus ingredients

 

1 x shallot finely diced

25 g unsalted butter

400 ml Napa Valley Cabernet Sauvignon

400 ml reduced beef stock o demi glacé

4 cloves garlic, skin on

1 x large sprig thyme

1 x large sprig rosemary

salt and pepper to taste

 

. For the sweet potatoes

 

750 g sweet potatoes cut into fries/chips

2 tbsp vegetable oil

2 tbsp polenta

salt and pepper

 

 

 

 

 

No. Servings:

4

Cooking time:

150 minutes

INSTRUCTIONS

For the seared beef:

– Cook for 20 minutes (plus resting time).

For the sweet potato and polenta fries:

-Heat oven to 200C.

-Toss the sweet potatoes with the oil, salt and polenta in a large bowl.

-Spread out onto two large baking trays, then roast for 45 mins until crisp.

For the red wine jus:

-Heat the butter in a medium saucepan and when foaming, add the shallots and cook over a medium heat for 7-10 minutes, till soft and starting to colour.

-Add the herbs and garlic.

-Turn up the heat and add the red wine and reduce by half.

-Add the beef jus and reduce in total by 1/3rd.

-Strain and discard the herbs and garlic.

Season to taste

 

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