Prime rib part of a delicious feast
This week, we are preparing one of my favorite meals for winter time: prime rib, mashed potatoes and grilled asparagus.
PRIME RIB DINNER
Serves eight to 10
Ingredients
For the roast:
4 tablespoons olive oil
2 tablespoons chopped garlic
4 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons chopped fresh thyme
8 pounds prime rib roast
For the potatoes:
8 cups chopped potatoes
1 cup heavy cream
1⁄2 cup melted butter
Salt and pepper, to taste
For the asparagus:
About 40 asparagus spears
2 tablespoons olive oil
Salt and pepper, to taste
Putting it together
Start preparing the prime rib roast the day before you plan to serve it. In a small bowl, combine the olive oil, garlic, salt, pepper and thyme. Rub the mixture all over the prime rib; cover and refrigerate the roast overnight.
To cook the roast, preheat the oven to 375 degrees. Place the roast in a large baking pan and roast for about 1-1⁄2 to two hours, depending on desired doneness. For example, if you like your prime rib done rare, it should take just under 1-1⁄2 hours to reach an internal temperature of 110 degrees on a meat thermometer.
Once the prime is done, set it aside to rest for at least 30 minutes before slicing.
Meanwhile, add the potatoes to a large pot, cover with water and heat until boiling. Cook until the potatoes are tender. Drain the water, add the cream and butter and mash until smooth. Season with salt and pepper, to taste. Set aside until ready to serve.
To prepare the asparagus, toss the vegetables in the olive oil. Season with salt and pepper and grill until for about two minutes, turning frequently.
Slice the prime rim to serve. If you have plenty drippings, you can make a quick sauce in a pan by caramelizing some chopped onion, celery and carrots. Deglaze the pan with red wine; cook for a minute, then add the drippings from the roast. Add some butter to the sauce along with some salt and pepper.
Serve the prime rib with some mashed potatoes, a few of the grilled asparagus and top it all with some of the pan sauce.
Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.
