Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
Watch how to make this recipe.
Optimus Prime Rib
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- Level: Intermediate
- Total: 2 hr (includes resting time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1743
- Total Fat
- 158 g
- Saturated Fat
- 42 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 72 g
- Cholesterol
- 353 mg
- Sodium
- 1276 mg
Prime rib is a staple of celebrations at my dinner table. This show-stopping dish will leave your dinner guests saying wow and waiting for an invitation to your next dinner party.
- Level: Intermediate
- Total: 2 hr (includes resting time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1743
- Total Fat
- 158 g
- Saturated Fat
- 42 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 72 g
- Cholesterol
- 353 mg
- Sodium
- 1276 mg
Ingredients
Prime Rib:
Caterina’s Oil:
Burrata and Horseradish:
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Directions
Special equipment:
a mandoline- For the prime rib: Preheat the oven to 375 degrees F.
- Coat the prime rib in the oil so the seasoning will stick to the meat, then generously season all sides with grey salt and pepper. Place on a roasting rack or resting rack on a sheet tray and cover the prime rib with the parsley and thyme. Cover with aluminum foil and cook for 1 hour.
- Remove the foil and continue to cook until the internal temperature registers 115 to 120 degrees F (make sure to get into the center of the meat), about another 30 minutes. Allow the meat to rest for at least 15 to 20 minutes.
- For the Caterina’s oil: Meanwhile, bring a medium pot of water to a boil. Add the garlic and simmer for 15 to 20 seconds, then scoop out with a slotted spoon or spider. Repeat the process a second time. Allow the garlic to cool, then thinly slice using a mandoline; you should have about 1/4 cup. Set aside. Reserve the boiling water.
- Peel the lemons with a vegetable peeler (save the lemons for juicing). Add the lemon peel to the boiling water for 10 to 15 seconds, then scoop out with a slotted spoon or spider. Repeat the process a second time. Allow the lemon peel to cool, then slice into thin julienne strips; you should have about 1/4 cup. Set aside.
- Juice the lemons into a mixing bowl, then add the kosher salt, chile flakes, garlic and lemon peel. While whisking, slowly add the olive oil. Mix in the parsley before serving.
- For the burrata and horseradish: Roughly chop the burrata and transfer to a medium bowl. Whisk in the horseradish and add kosher salt to taste.
- Slice the meat to the desired thickness and serve with Caterina's oil and the burrata and horseradish.
