Hello everybody, it’s Brad, welcome to our cooking guide website. In this special moment, I will show you a way to prepare a special dish, bone-in prime rib with red chard, and mini golden potatoes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Drizzle the outside of the rib roast with olive oil and sprinkle the seasoning mixture all over the outer surface. A slow roasted Prime Rib recipe with step by step instructions and tips for how to slow roast a boneless or bone-in prime rib roast. This herb and garlic crusted prime rib is unbelievably easy to make and is sure to "WOW" your dinner guests! Buy a bone-in, prime-grade prime rib, preferably dry-aged (or age prime rib yourself).
Bone-in Prime rib with red chard, and mini golden potatoes is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Bone-in Prime rib with red chard, and mini golden potatoes is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have bone-in prime rib with red chard, and mini golden potatoes using 17 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Bone-in Prime rib with red chard, and mini golden potatoes:
- Prepare 4 lb Bone in Ribeye
- Get 2 lb golden mini potatoes, fingerlings are just as creamy
- Prepare 1 bunch red shard, rainbow or swiss will work as well
- Get 6 cloves garlic
- Take 8 oz mushrooms. i prefer creminis
- Get 1/4 cup plus 4 tbs of butter softened
- Prepare Extra virgin olive oil
- Make ready kosher salt
- Take fresh cracked black pepper
- Get heres what your going to need pan wise
- Prepare 2 large saute pans
- Get 1 deep roasting pan with wire rack
- Take 1 medium sized pot
- Get large mixing bowl
- Make ready food processor
- Take 1 bunch Rosemary
- Take 1 bunch Thyme
What other items do customers buy after viewing this item? Toss potatoes with a touch of olive oil to coat, season lightly and add rosemary. This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, mushrooms, and brussels sprouts. The carryover cooking that happens during resting will increase the internal temperature of a steak If you choose to roast bone-in, you'll want to remove it when it comes time to serve the roast.
Steps to make Bone-in Prime rib with red chard, and mini golden potatoes:
- First off, wash your roast and pat dry. Let sit out for 2 hours before doing anything to it. In the meantime, lets get the compound butter ready.
- Place rosemary and thyme leaves. Add 3 cloves of garlic and about 1 tsp of cracked pepper. Pulse your processor until herbes have become fine and garlic coarse. Add 1/4 cup of softened butter (1 stick) cover and let it sit out until the 2 hours is up for resting the meat. Now its time to get messy. *please refrain from using margarine, i have found an unpleasant flavor from using it.
- Smear butter compound over whole roast. Its gonna look damn sexy!! Now you should preheat the oven to 500°. Once the oven chime goes off, let the oven remain closed for 15 minutes longer
- Place roast in overn at 500 and set timer for 20 minutes. Leave it alone. Dont open the door.
- Once timer goes off, turn your stove down to 325° and set your timer for 1 hour and 15 minutes
- Remove chard leaves from thick stems and chop roughly. Place in mixing bowl and cover in water. Mix the leaves removing the dirt from the leaves. You may want to change the water one time to really get all the dirt out.
- Boil potatoes for 15 to 20 minutes or until a fork pierces potatoes easily and drain. Toss with 1 tbsp of butter while still hot, salt and pepper.
- Dont open the oven door ever. That means you!!! Its tempting, but wipe the drool from your chin.
- When the timer goes off on your roast, remove from oven andd place on pot holders, cover entire steak with aluminum foil, and let rest for 15 minutes. Time it again.
- Heat oil in saute pan and add mushrooms, garlic, and 1 tbsp of butter, place chard in pan and cover. Cook until wilted down.
- Almost time to eat!!!!
- Slice bones off prime rib, save for stock if you want. Slice prime rib into as many servings as you want.
- Enjoy
This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, mushrooms, and brussels sprouts. The carryover cooking that happens during resting will increase the internal temperature of a steak If you choose to roast bone-in, you'll want to remove it when it comes time to serve the roast. Prime Rib With Garlic Herb Butter. Serve with the mashed potatoes, green beans, and sauce! We roast our potatoes right in the pan juices—for flavorful, golden goodness!
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