Friday, June 5, 2009

Petite Prime Rib

This dish was apart of wine dinner that I hosted recently. The prime rib was cooked in smoked rock salt for 4 hours at 250 degrees. With the beef having such an intense flavor, only a small portion was served and the components really completed the dish. The potato puree was infused with horseradish, the tomatoes were roasted 4 hours slowly in olive oil until the flavor was condensed into an explosion of flavor. The garlic chips were the best part besides the beef. With a sharp mandolin, the garlic cloves were sliced thinly (similar to the razor in goodfellas) and brought to a boil in milk to remove the bitterness. After rinsing off the milk, the slices were deep fried in oil until golden brown and sprinkled with sea salt. I was really proud of the simplicity and thought behind this dish. Each guest raved about how amazing it was to have classic prime rib course on a wine dinner.

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