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Spice-Crusted Prime Rib with Whipped Potatoes
Makes 4 to 6 Servings
*13-rib portion of prime rib (6 to 8 pounds, preferably dry-aged), trimmed of excess fat (reserve it) and tied
*1/2 cup ground cumin
*1/3 cup ground cayenne
*1/2 cup kosher salt
*1/3 cup freshly ground black pepper
*2 cups Worcestershire sauce
*1/2 cup ketchup
*2 tablespoons Tabasco
*3 tablespoons unsalted butter, softened
*2 teaspoons sesame oil
*3 pounds baking potatoes, peeled and quartered
*1 tablespoon kosher salt
*1 scant cup whole milk
*3 garlic cloves, peeled and smashed
*1/3 cup unsalted butter, softened
*Salt and freshly ground black pepper to taste
*1/4 cup extra virgin olive oil
1Remove roast from refrigerator 2 hours before cooking. Heat oven to 375F degrees.
2In a small bowl, combine cumin, cayenne, salt and pepper. Set roast fat-side-up on counter and rub a thick layer of spice mixture over entire surface. Transfer roast to a wire rack in a shallow raosting pan and place in oven for 13 to 15 minutes per pound.
3While meat roasts, prepare steak sauce and potatoes:
4In a medium-size pot, combine Worcestershire sauce, ketchup and Tabasco and set over medium heat. Reduce for 20 to 25 minutes, stirring occasionally, until mixture has thickened. Lower heat to warm and whisk in butter and oil. Transfer to gravy boat or bowl and allow to cool before serving. (Stored in an airtight container, the sauce will last in refrigerator for 2 weeks.)
5While sauce reduces, place some trimmed fat in a small, heavy-bottomed pot over low heat until it melts.
6Place potatoes in a large pot, cover with cold water, add salt and place over high heat. When water boils, lower heat to medium and simmer until potatoes are soft, about 20 minutes. Shut off the heat.
7After roast has cooked for an hour, check temperature by inserting a meat thermometer deep into its thickest part, away from any bone. For medium rare, remove from oven at 125F degrees. Allow to rest 15 to 20 minutes before carving.
8While roast rests, finish potatoes. Place a small pot over medium-low heat, add milk and garlic and simmer for 10 to 12 minutes. Shut off heat and discard garlic. Drain potatoes in a colander. Pass them through a potato ricer or sieve back into pot in which they were boiled. Add butter, milk, salt and pepper, place pot over low heat and stir vigorously with a wooden spoon or whisk. Add olive oil, stirring, and a few tablespoons of rendered fat. Season with salt and pepper. Reduce heat to warm.
9To carve the roast, remove bones by slicing down their sides; reserve for later use or serve in a bowl with the meal. Carve an inch-thick slice per person. Place on plate with whipped potatoes and sauce on the side.
Recipe courtesy of David Burke, Executive Chef/Partner of David Burke's Primehouse, Chicago, IL