The Recipes

Prime Rib with Potato Rosettes

This was the final "big meat" course to our amazing dinner on Friday night.  This is definitely something you want to prepare for people you love, because it is NOT for the faint of wallet.  The prime rib is going to make your pockets significantly lighter, setting you back well over $100 for the meat alone.  This is definitely a special occasion thing that you have to do for people you love, or you're going to be angry about the cost!

I got the idea for the potato rosettes thanks to cruising other websites for pommes anna and tweaked the many recipes I found to come up with this one.  The plate was finished with a fresh arugula salad with spiced nuts and pomegranate seeds to cut through the richness... not that you want to.  Make friends with your butcher and this meat just sings on its own.

Check out how gorgeous the potatoes look.  Somehow, a piece to my mandolin was missing, so my friend Mikey did an amazing job of hand slicing all of those paper-thin potatoes and creating that work of food art.


Prime Rib with Potato Rosettes

Ingredients:

- bone-in prime rib (6-7 lbs. for 8 people)
- 2 c. beef stock
- 1 c. red wine
- 4 cloves garlic, minced
- handful of thyme and sage, leaves picked and chopped
- 1/2 c. thyme leaves (separate), leaves picked and chopped
- 10 T. butter
- salt
- pepper


Let the prime rib sit at room temperature for 30 minutes.  Meanwhile, preheat the oven to 350 degrees.

Place the prime rib on a roasting rack in a roasting pan.  Cut small slits in the fat cap.  Time to get your hands dirty... stuff 1/3 of the garlic under all of the slits.  Season every side of the prime rib with salt and pepper.  Transfer to the oven.  You will need to roast it for about 20 minutes per pound to achieve medium rare.  Use a meat thermometer, and once it reaches 135 degrees, remove it from the oven, transfer to a carving surface, tent with foil, and let it rest.

Prepare the potatoes at least 1 hour before the prime rib comes out of the oven.  You will bake the potatoes for the last 30 minutes of roasting time and continue to cook during its resting time.  

Slice the potatoes as thin as you possibly can.  My mandolin somehow was missing a piece, so my amazing friend Mikey was tasked with slicing them paper thin.  Thankfully, he didn't lose any part of his fingers... and look how beautiful he made the roses!

Melt the butter in a small pot.  Prepare a muffin tin, drizzling a little bit of melted butter in each cup and smearing it around.  Add the remaining garlic, sage and thyme to the butter and stir to combine. 

Toss the potato slices with a health amount of salt and pepper and 3/4 of the butter.  Layer in the potato slices, moving around each cup so that the pieces overlap.  Drizzle the last of the butter over each potato flower.  Cover them with aluminum foil and bake for 30 minutes.  Remove the foil, crank the oven to 425, and put the tin back in the oven.  Let the potatoes bake another 30 minutes.

While the prime rib is resting, return the roasting pan to the burners.  Add the wine and let it reduce by half.  Add the stock and thyme, stir, and let it simmer while the potatoes finish cooking.  Slice the prime rib and top it with the jus.  Serve the potatoes and a green salad with a vinaigrette alongside.