{"id":15900,"date":"2017-06-28T10:00:29","date_gmt":"2017-06-28T10:00:29","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=15900"},"modified":"2017-06-28T12:53:00","modified_gmt":"2017-06-28T12:53:00","slug":"meet-the-meat-feat-prime-rib","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/meet-the-meat-feat-prime-rib\/","title":{"rendered":"Meet the Meat: Prime Rib with Smashed Baby Potatoes"},"content":{"rendered":"

Greetings my fellow meatheads! In\u00a0Meet the Meat posts\u00a0<\/span>I will be your guide as we traverse the world of meat. Each post will focus on a different cut<\/span> and I\u2019ll whip up something delicious. We\u2019ll laugh, we\u2019ll learn and if you play along, you\u2019ll get to stuff your face full of meaty goodness.<\/p>\n

In this post I’ll be featuring beef prime rib roast.<\/span> I first learned of this glorious cut when I was working in America as a waiter in a fancy country club. Once a week they\u2019d have Prime Rib Night.<\/span> It was my favourite night to work because it meant that I could wangle a slice of this carnivorous gold. Prime rib is a big thing over there, but funny enough you rarely see it here.\u00a0<\/span><\/p>\n

When a cow is butchered it\u2019s divided into the\u00a0primal cuts<\/span>.<\/span> From here these cuts are broken down into the subprimal cuts. The prime rib comes from the top part of the centre cut of the animal, and it consists of seven ribs \u2013 ribs six to twelve. The ribs have a large eye of meat running down the back side and they\u2019re surrounded by a thick fat cap. The eye meat is packed with marbling and is super tender. If you had to cut the eye off the bone you\u2019d be left with possibly my favourite steak \u2013 the ribeye.<\/p>\n

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So now you know the cut, but how to cook this beefy behemoth? If you guessed \u2018in the oven\u2019, then you\u2019re on the road to success. The only difference is the method. Some time ago, some clever sausage figured out that by reversing the traditional roasting method of, high-heat-first-low-heat-to-finish, you got a juicier and more tender result with\u00a0little to no over cooking.<\/p>\n

This method is known as the reverse sear technique.<\/span> Our prime rib is going to roast for three and a bit hours at low temperature. Then just before it\u2019s served, it\u2019s blasted briefly<\/span> at the hottest temperature your oven will go to. This blast gives the beef a beautifully crusty exterior.<\/p>\n

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Purists would argue that you should only season with salt and pepper, but I prefer something a little bolder. My dry rub is a Texas inspired mix<\/span> that\u2019s packed with flavour and kick.<\/p>\n<\/blockquote>\n

The thing to keep in mind is that a rib roast is a big hunk of meat. So even though it may seem like you\u2019re being heavy-handed with the rub, remember it\u2019s only on the outside. To help the rub stick we\u2019re going to use another gift from the cow \u2013 butter. I like to brown my butter beforehand to add a nutty dimension to the flavour pool.<\/p>\n

So, we\u2019ve got our beef and we\u2019ve got our rub, all we need now is some kick ass sides. In my opinion, a roast isn\u2019t a roast without crispy taters. <\/span>They\u2019re a staple in my house, partly because we love them, and partly because my wife will beat me to death with the roast if I don\u2019t make them. I love doing a smashed baby potato cooked at high heat to get the extra crispy crunch. For a sauce, I\u2019ve gone with a double cream horseradish cream to send this dish into the realm of decadence. It\u2019s rich, creamy and has that distinctive, tart hum that pairs so well with beef.<\/p>\n

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Before I sign off, I\u2019d like to share probably the most valuable tip when it comes to meat \u2013 know your butcher.<\/p>\n<\/blockquote>\n

It really pays to find a great butcher that you can develop a relationship with. A cut like a beef rib roast is not an everyday cut, but if you have the right butcher, you\u2019ll never be without. My butcher is Dave jnr. at Bill Riley Meat<\/a><\/span> <\/strong>in Cape Town. If you\u2019re in the area I highly recommend you check them out. Till next we meat again, cheers!\u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n

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Prime Rib Roast with Smashed Potatoes & Horseradish Cream<\/strong><\/h3>\n

Roast<\/strong><\/h4>\n

4 kg rib roast (3 bones)
\nsea salt<\/p>\n

Dry Rub<\/strong><\/h4>\n

2 Tbsp (30 ml) freshly ground black pepper
\n2 Tbsp (30 ml) freshly ground sea salt
\n1 Tbsp (15 ml) dried thyme
\n2 tsp (10 ml) paprika
\n1 tsp (5 ml) chilli powder
\n1 tsp (5 ml) ground garlic
\n1 tsp (5 ml) mustard powder<\/p>\n

Browned Butter<\/strong><\/h4>\n

150 g butter<\/p>\n

Horseradish Double Cream Sauce<\/strong><\/h4>\n

\u00bd C (125 ml) cr\u00e8me fra\u00eeche
\n145 g bottle of creamed horseradish
\n2 Tbsp (30 ml) chives, chopped
\n2 tsp (10 ml) Dijon mustard
\n\u00bd tsp (5 ml) fresh garlic
\nsalt and pepper to taste<\/p>\n

Smashed Baby Potatoes<\/strong><\/h4>\n

1 kg baby potatoes, unpeeled
\nolive oil
\nfresh thyme, chopped
\nfresh rosemary, chopped
\nsalt and pepper to taste<\/p>\n

Preparing the Roast<\/strong><\/h4>\n

Season the roast generously with freshly ground sea salt at least an hour before cooking. The salt will draw out moisture and then dissolve in it. Over time the moisture will be absorbed back into the meat. This process helps to get more flavour into the meat. For best results season the meat a day in advance and let the roast rest in the fridge uncovered.<\/p>\n

Dry Rub<\/strong><\/h4>\n

Mix all of the ingredients together until combined.<\/p>\n

Browned Butter<\/strong><\/h4>\n

Melt the butter in a frying pan over medium heat while stirring occasionally. When the butter starts to foam, use a spatula to move it around the pan to prevent sticking. As it foams it will give off a nutty aroma. When it turns light brown remove it from the pan to prevent burning. Pour the butter into a bowl and allow to cool slightly. Add the spice rub mix, stir to combine and then refrigerate to firm.<\/p>\n

The Roast Part 1<\/strong><\/h4>\n

Preheat the oven to 100 \u00b0C.<\/p>\n

Generously slather the roast with the buttery spice mix. Roast on a roasting rack in the oven for 3 \u00bd hours. At the 3 \u00bd hour mark insert a meat thermometer into the centre of the roast to give an indication of internal temperature. For rare beef, it needs to be around 52 \u00b0C to 55 \u00b0C. For medium rare, 55 \u00b0C to 60 \u00b0C. When the meat has reached the desired internal temperature remove from the oven. Cover loosely with foil and rest for 30-40 minutes (continue with cooking the potatoes while the meat rests).<\/p>\n

Smashed Baby Potatoes<\/strong><\/h4>\n

Turn the oven up to 240 \u00b0C or its highest setting and use the convection setting if you have one.<\/p>\n

Boil the potatoes in a saucepan of salted water over high heat. Once cooked, remove from heat and drain. Oil a large baking tray with olive oil and then place the hot potatoes onto the tray. Use the back of a large spoon to gently crush the potatoes, while still keeping them intact. Season with salt and pepper and top with rosemary and thyme. Give each potato another generous glug of olive oil and then roast at 230 \u00b0C for 30-40 minutes until\u00a0golden brown.<\/p>\n

Horseradish Double Cream Sauce<\/strong><\/h4>\n

Whisk all of the ingredients together and refrigerate ready to serve.<\/p>\n

The Roast Part 2<\/strong><\/h4>\n

Once the potatoes are done, roast the beef at 240 \u00b0C for 6-8 minutes until it has a browned, crusty exterior. Remove from the oven, carve* and serve. The beef can be rested, but for this cut it\u2019s not necessary.<\/p>\n

*To carve a cut of prime rib, use a long, sharp chef\u2019s knife and run the\u00a0blade along the contour of the bones, cutting the meat from the ribs in one piece. The roast can then be sliced and served.<\/p>\n

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See other recipes in the Meet the Meat<\/strong> <\/a>series.<\/em><\/h4>\n

Hungry for more?<\/strong>\u00a0Subscribe to our newsletter<\/span><\/a>.\u00a0<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Greetings my fellow meatheads! In\u00a0Meet the Meat posts\u00a0I will be your guide as we traverse the world of meat. Each post will focus on a different cut and I\u2019ll whip up something delicious. We\u2019ll laugh, we\u2019ll learn and if you play along, you\u2019ll get to stuff your face full of meaty goodness. In this post I’ll be featuring beef prime rib roast. I first learned of this glorious cut when I was working in America as a waiter in a […]<\/p>\n","protected":false},"author":69,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-15900","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/15900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/69"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=15900"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/15900\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=15900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=15900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=15900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}