Succulent Prime Rib with Sweet Potato Purée
Experience the rich flavors of a perfectly brined prime rib, tender and juicy, served alongside a velvety sweet potato purée and a unique, dry risotto-inspired rice that complements the dish beautifully. This elegant entrée showcases quality ingredients and invites a creative culinary approach, offering a visually stunning presentation perfect for any occasion.
ingredients
- 2 lb prime rib, well-marbled
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 4 cups water
- 2 large sweet potatoes, peeled and chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper, to taste
- 1 cup Arborio rice
- 4 cups chicken stock, warmed
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh thyme, chopped
- Olive oil, for drizzling
- Microgreens, for garnish
steps
- 1.
Prepare the brine by dissolving kosher salt and brown sugar in 4 cups of water. Submerge the prime rib in the brine for at least 8 hours in the refrigerator.
- 2.
Preheat the oven to 375°F. Remove the prime rib from the brine, rinse under cold water, and pat dry.
- 3.
Place the prime rib on a roasting pan, season with freshly cracked pepper, and roast in the oven for about 1 hour, or until internal temperature reaches 130°F for medium-rare. Rest for 15 minutes before slicing.
- 4.
Meanwhile, boil the sweet potatoes until fork-tender, then drain and mash with heavy cream, butter, salt, and pepper until smooth. Set aside and keep warm.
- 5.
In a saucepan, heat a drizzle of olive oil, add Arborio rice, and lightly toast for 2 minutes. Pour in the white wine and stir until absorbed.
- 6.
Gradually add warmed chicken stock, one ladle at a time, stirring continuously until the rice is al dente and creamy. Stir in Parmesan cheese and chopped thyme.
- 7.
To serve, arrange the sweet potato purée and rice on each plate, top with sliced prime rib, and finish with a drizzle of olive oil and microgreens for garnish.