Prime Rib And Potatoes Food

PRIME RIB ROAST WITH HORSERADISH MASHED POTATOES

Steps:

• Preheat oven to 350 F
• Sprinkle meat generously with salt and pepper.
• In a medium sauté pan, heat vegetable oil over medium high heat. Add meat and sear meat for 3-5 minutes per side, or until golden brown on all sides.
• Add garlic, onions, mushrooms, and fresh thyme. Cook 1-2 minutes more.
• Transfer pan to preheated oven, and roast until meat is medium, 45 minutes to 1 hour.
• Remove from oven and transfer meat and vegetables to another dish. Let meat rest 5-10 minutes.
• Add white wine to sauté pan and simmer over medium heat to reduce volume by half. Add beef stock and reduce by half.
• Add butter and stir gently.
• Slice meat against the grain, and serve with vegetables and pan sauce.
• In a 5-quart pot, cover potatoes by 1 inch with cold salted water. Bring water up to a simmer and cook potatoes, uncovered, about 20 minutes or until tender.
• Shortly before the potatoes are finished cooking, combine butter, heavy cream, buttermilk and horseradish in a small saucepan. Simmer mixture over medium heat.
• Drain potatoes well in a colander, and return to pot along with hot cream mixture, salt, and pepper. Mash together with a potato masher until well combined.
• Season with salt and pepper.
• Serve immediately, or keep hot, uncovered, in a double boiler.
• In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Let batter stand at room temperature at least 30 minutes. Transfer to large measuring cup or pitcher with a spout for easy pouring.
• Preheat oven to 450 F.
• Heat muffin tin with 12 muffin cups in oven for 10 minutes. Pour about 1 tsp. drippings or melted butter into each muffin cup. Return pan to oven until fat is hot, about 6 to 8 minutes. Re-whisk batter and pour it evenly into the muffin cups onto the hot fat. (The key to these puddings puffing up is that the fat should be very hot when you add the batter.) Bake until puddings are golden and puffy, about 12 to 15 minutes. Puddings will sink slightly in centre. Serve immediately out of oven while still hot.

PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND SAGE

Steps:

• Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
• Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
• Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.