Herb-Crusted Prime Rib, Au Jus
🍳 oven
⏱ 420 min
🍽 serves 10
📋 28 ingredients
Nutrition per serving
1417
calories
65.7g
protein
103.5g
carbs
84.8g
fat
Ingredients per serving
- 0.5 lb prime rib
- 0.4 oz Peeled Garlic
- 0.4 each thyme sprigs
- 0.4 oz Water
- 0.3 oz beef bones
- 0.3 oz Celery
- 0.3 oz bay leaves
- 0.3 lb potatoes
- 0.2 oz koji
- 0.2 oz thyme
- 0.2 oz rosemary
- 0.2 each Large Carrots
- 0.2 each Fresh Rosemary
- 0.2 oz broccolini
- 0.2 oz Honey
- 0.2 oz horseradish
- 0.2 oz shallots
- 0.15 tsp Kosher Salt
- 0.15 tbsp pepper
- 0.15 oz Large Carrots
- 0.1 oz sugar
- 0.1 oz Onions
- 0.1 cups Cashews
- 0.1 tbsp Lemon Juice
- 0.1 oz red wine vinegar
- 0.1 tbsp smoked Maldon salt
- 0.1 tsp cracked pepper
- 0.05 oz micro thyme
Method
1. Rub the prime rib with koji and let it sit in a cool place for 48 hours.
2. After 48 hours, rinse the prime rib under cold water, pat dry, and rub with a mixture of salt, sugar, crushed pepper, thyme, and rosemary.
3. Preheat the oven to 200°F. Place the rubbed prime rib on a wire rack set over a roasting pan and roast for 6 hours or until it reaches an internal temperature of 125°F.
4. Remove the prime rib from the oven and let it rest overnight in the refrigerator.
5. The next day, slice the prime rib paper-thin at room temperature.
6. For the jus: Preheat the oven to 400°F. Roast beef bones with chopped onion, carrot, celery, minced garlic, bay leaves, thyme sprigs, and rosemary sprigs for 1 hour until well-browned.
7. Transfer the roasted bones and vegetables to a large pot, add water, and bring to a boil. Reduce heat and simmer for 24 hours, skimming any impurities that rise to the surface.
8. Strain the jus through a fine-mesh sieve and keep warm on a blech or low heat until ready to serve.
9. For the crispy potato pavé: Preheat the oven to 375°F. Toss potatoes with oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 40-45 minutes until golden and crispy.
10. For the roasted broccolini and glazed carrots: Toss broccolini and baby carrots with olive oil, honey, salt, and pepper. Roast at 425°F for 15-20 minutes until tender and caramelized.
11. For the cashew horseradish crème: Blend soaked cashews, grated horseradish, lemon juice, and a pinch of salt in a blender until smooth.
12. For the pickled shallots: Combine sliced shallots with red wine vinegar, water, sugar, and a pinch of salt. Let sit for at least 30 minutes to pickle.
13. To serve, place a slice of prime rib on each plate, drizzle with jus, top with cashew horseradish crème, pickled shallots, micro thyme, smoked Maldon salt, and cracked pepper. Serve with crispy potato pavé, roasted broccolini, and glazed carrots.
