prime rib

Prime rib

Nothing says holidays like a prime rib roast. There a several ways to cook this; in the oven, on a smoker, a long sous vide and then seared. We prefer the crispy exterior and wood fired flavor you get with the joetissorie.

• 4lb rib roast

• 1.5 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp of garlic powder

• 4 sprigs of lemony thyme chopped

• 2 sprigs of rosemary chopped

• Yellow mustard

Rub the roast with a thin layer of yellow mustard. Season liberally with the salt pepper and garlic mixture followed by the chopped herbs. Heat the grill to 300º. Put the roast on the joetissorie and spin until internal temp reads 120º. Let ready for 15 minutes before serving.

Horseradish Mashed Potatoes

• Around 10-12 red potatoes

• 1/2 stick of butter

• 1/2 head roasted garlic

• a heaping tablespoon of prepared horseradish

• salt

• pepper

• heavy cream

Chop a head of garlic in half, drizzle in olive oil and then roast in the oven at 375º for about an hour. Chop the potatoes into chunks and boil in salted water. Once the potatoes are fork tender, drain them and smash. Add butter, heavy cream, roasted garlic, prepared horseradish, salt and pepper (all to taste) and mix well.

Steak Sauce

• 1/2 onion

• 2-3 anchovies

• 2-3 roasted garlic cloves

• 1 teaspoon Better than Bouillon

• 1/4 cup - 1/2 cup white wine

• 2-3 tablespoons butter

• 1/4 cup balsamic vinegar

If you have drippings from your prime rib, sautéed the onions to light brown (if no drippings, use olive oil). Then add anchovies and roasted garlic. Smash them into the mixture. After a few minutes melt the Better than Bouillon into the mix and add wine. Cook for a few minutes then transfer the mix over to a food processor and blend until smooth. Bring mixture back to the pan and add balsamic vinegar. Slowly reduce the balsamic until think and slightly syrupy. At the last minute melt the butter into the sauce and then serve.