THE WALL

Hello again its Chef Shorne again with another great dish to start the new year.
Its my Herb Salted Crust Prime Rib ,very easy and simple.
 
 
Ingredients for the rub
One bunch of parsley
3 to 4 garlic clove
2 table spoon of  black pepper corn
3 table spoon of sea salt
6 pound prime rub roast
Cooking process: 1) Heat a oven to 500 degrees. 2) put all the rub ingredients in a food processor .3) pat dry the rib and rub the salt herb mixture to the meat.4) place meat in oven for 10 minutes and reduce the temperature to 350. Cook meat to your taste. I prefer medium rare with internal temperature of  meat 130-140
Ingredients for the roasted potato
 2 pounds of fingerling potato
12 garlic clove
I spring of thyme
1 spring of rosemary
1 pound of pearl onion
1 tablespoon of salt
2 tablespoon of Extra virgin olive oil
Cooking process for potato.

1) wash the potato

2) toss all the ingredients in bowl.

3) place the potato in oven to roast for 25-30minutes to a temperature of 350
Ingredients for the red wine sauce
Extra-virgin olive oil 1 teaspoon
1 medium carrot, roughly chopped
2 ribs celery, roughly chopped
1 medium yellow onion, roughly chopped
5 medium garlic cloves, crushed
2 tablespoons tomato paste
3 cups beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
2 bay leaves
1 tablespoon finely chopped fresh rosemary leaves

4 tablespoons unsalted butter
Kosher salt and black pepper
Cooking process for the wine
While the roast is cooking, you can prepare the wine sauce. 1) In a large saucepan over high heat, warm 2 tablespoons oil. 3)Add the carrot, celery, and onion and cook until the vegetables begin to brown, 6 to 8 minutes, 4) stirring occasionally. 5) Add the garlic and cook for about 2 minutes, stirring occasionally. Reduce the heat to medium, 6) add the tomato paste and cook for about 2 minutes, stirring occasionally.7) Add the broth, wine, vinegar, bay leaves, rosemary, and 1/2 teaspoon of pepper. Mix well. 8) Bring to a boil over high heat and then reduce the heat and let simmer for 45 minutes. 9)Strain the sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon. 10) Continue to simmer until about 3/4 cup of liquid remains, about 45 minutes. Add the butter 1 tablespoon at a time, whisking to help melt each piece into the sauce. 11) Season with salt and pepper. Remove the sauce from the heat.
Serve the prime rib and potato with the wine sauce. Cut the meat, slicing parallel to the bone.
 
This was Chef Shorne herb salted crust prime rib. Hope you enjoy and I will share more dishes next week. Good bye for now
Chefshorne@gmail.com for any question

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