What to do with left over prime rib? Well, if your form California you make tacos!
2 c chopped prime rib
1 onion, sliced thin
2 tsp grape seed oil
1 avocado, sliced thin
In a medium pan, heat oil over medium heat, add onions and cook until soft, add meat and cook until just warmed through.
Spread some horseradish cream on the taco shells, top with avocado, meat and cilantro.
For horseradish cream whip 1/4 c heavy cream with 1 tbsp red wine vinegar, stir in 2 tbsp horseradish.
This recipe is from Ad Hoc by the great Thomas Keller! It’s fun to break out the blow torch and sear the fat! I bought this baby from Golden Gate Meat in SF, it was dry aged and I have to say, I will never buy a Costco prime rib again.
One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
Coarsely ground black pepper
Gray salt or sea salt
Position an oven rack in the lower third of the oven and preheat the oven to 275°F.
Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.
Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 to 2 1/2 hours, but begin to check the temperature after 1 1/2 hours.
Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.
The best tip I picked up from Thomas Keller’s Ad Hoc Cookbook was blow torching your meat to brown it. First it’s fun to use a big blow torch in the kitchen. Second, it eliminates the grease splatters associated with browning a big piece of meat. Thank You Mr Keller – you are a genius!
4 lb prime rib, at room temp
Salt and pepper
Preheat oven to 275.
Place the prime rib in a roasting pan, fat side up. Use a blow torch to brown the meat. Salt and pepper the meat and bake for about 2 hours, till it reaches 95 – 100 degrees. Crank oven up to 425 and check meat until it reaches 128.
Remove to a cutting board and tent with foil. Let rest 30 minutes. Slice and serve.
Serves 6 – 8.