One BIG Recipe: Prime Rib Dinner

Menu:

BREAD AND BUTTER – Click here for the individual recipe ^[1]

GRILLED AND CHILLED SHRIMP WITH APRICOT KETCHUP – Click here for the individual recipe ^[2]

POTATO PAVE WITH TARRAGON CRÈME FRAICHE – Click here for the individual recipe ^[3]

TRUFFLED PEA SALAD – Click here for the individual recipe ^[4]

PRIME RIB ROAST WITH GLAZED CARROTS – Click here for the individual recipe ^[5]

FRUIT TART WITH LAVENDER ICE CREAM – Click here for the individual recipe ^[6]

 

Click here to download the One BIG Recipe as One BIG PDF ^[7]

Shopping List:

Pantry:	On hand:	Need (Minimum):	Yes/no:
Salt		¼ cup (60 ml)
Black pepper		¼ cup (60 ml)
Vegetable oil (such as canola/grapeseed)		¼ cup (60 ml)
Honey		2 tablespoons (30 ml)
Black sea salt		1/8 teaspoon (.75 ml)
White sugar		½ cup (120 ml)
White Vinegar		1 cup (240 ml)
Dried Apricots		1 cup (240 ml)
White truffle oil		2 teaspoons (10 ml)
Chili flake		½ teaspoon (2.5 ml)
Maple sugar, large crystals		½ cup (120 ml)
Flakey sea salt (Maldon, Fleur de Sel)		1 tablespoon (15 ml)
Apricot Jam		2 tablespoons (30 ml)
Dairy:
Crème fraiche		8-ounce (250 ml) container
Sour cream		¼ cup (60 ml)
Good quality vanilla ice cream (prepared)		Pint (470 ml)
Goat’s butter, unsalted		4-ounce block (113 g)
Butter		2 sticks (8 ounces/227 g)
Parmigiano Reggiano		2 ounces (57 g)
Bakery:
Small loaf focaccia, plain		6 portions
Fruit Tart (seasonal)		6 portions
Produce:
Garlic		¼ head (2-3 cloves)
Oregano		1 sprigs
Rosemary		1 sprigs
Thyme		1 sprigs
Carrots, heirloom, medium		1 pound (454 g), 12 each
Potatoes, yellow flesh		2 pounds (907 g), 6 large
Tarragon		1 sprig
Lemon		1
Horseradish		2-inch (5 cm) piece
Micro greens		2 ounces (57 g)
Green peas, shelled		1 pounds (454 g)
Shallot		1
Micro basil		1 ounce (28 g)
Lavender		1 tablespoon (15 ml) petals
Parsley		1 small bunch
Butcher:
Prime rib roast, 3-bone (cradled)		4-pound (1.8 kg)
Pancetta lardon		½ cup (120 ml)
Veal demi-glace, prepared		1 cup (240 ml)
Fishmonger:
Large shrimp (6-8 count)		12
Salmon roe		2 tablespoons (30 ml)
Wine Shop:
Red wine, such as Shiraz, for cooking		1 cup (240 ml)
White wine for courses 1&2 (Vouvray?)
Red wine for 3&4 (Shiraz?)
Aperitif (if needed)
Special Equipment:
Precision Cooker, for Sous-Vide Cooking
Very large zip-top bags (2-gallon/8 L)		2
French mandoline
Smoking Gun and wood chips
Dutch oven
Baking pans for pave		2 @ 4 x 6 x 2-inch (10 x 15 x 5 cm)
Plateware and glassware:
Small plates		18
Serving platter		2

Long Process: 6 hours before service:

• Prepare a Water Bath for Sous-Vide Cooking:
• Use a large pot or rigid tub for your water bath, fill it with water and clip a Sous-Vide Precision Cooker to the side, making sure the intake set below the water level. Set the cooker temperature to 133 F (56.1 C). NOTE: When filling with water, be careful not to overfill as the roast will raise the water level.
• Start the Brown Butter:
• Heat a sauté pan over medium-low heat, add ¼ cup (60 ml) butter and allow the butter to melt and then brown, about 5-7 minutes.
• Chop Herbs:
• Strip the leaves from a 1 sprig each of rosemary, oregano, and thyme.
• Finely chop enough mixed leaves to yield about 2 tablespoons (30 ml), transfer to a bowl and set aside to use with the Bread and Butter.
• Wash, dry and finely chop one bunch of parsley (enough to yield 5 tablespoons/75 ml), reserve for the Shrimp and the Prime Rib.
• Check the Brown Butter:
• Use a small, fine mesh strainer to skim off and discard any foam or solids that appear on the top of the melting butter.
• When the butter is just brown and starts to smell nutty, remove from the heat and set aside to cool at room temperature until needed for the Roasted Carrots.
• Time to start the Prime Rib:
• Trim away any fat/silverskin (tough, shiny connective tissue) from the outside of the roast.
• Season with a fair amount of salt and pepper and place in a very large (2 gallon/8 L) zip-top bag.
• Use ‘water displacement’ to remove air before sealing: in other words, lower the open bag with the roast into the water leaving the bag’s opening above the waterline. When the meat is below the water, the pressure from the water will naturally push the air up and out of the bag. Seal the bag while the meat is still submerged, and the opening is not. Do not allow any of the water to get in with the beef. A double bag may be needed if leaking is detected.
• Clip the sealed bag to the side of the container to keep it from blocking the intake of the precision cooker.
• Set a timer for 5 hours.
• Preheat oven to 350 F (175 C).
• Ok, now let’s start the Potato Pave:
• Peel 2 pounds (about 6 large) yellow potatoes, place in a bowl, and cover with cold water to prevent oxidation/discolouration.
• Melt 1 stick (4 ounces/113 g) butter a small saucepan.
• Brush a 4 x 6 x 2-inch (10 x 15 x 5 cm) deep baking pan with melted butter.
• Line the pan with parchment, leaving a 5-inch overhang.
• Brush parchment with butter and sprinkle with salt.
• Use a French mandoline to slice one of the potatoes into thin slices. NOTE: always take care when using unfamiliar tools for the first time and use all recommended safety precautions and accessories.
• Form an even layer of potato slices in the bottom of the pan, slightly overlapping.
• Brush the layer with melted butter, season with salt and pepper.
• Continue layering potatoes, butter, and seasoning until the first potato is used up.
• Slice the next potato and repeat.
• Keep layering until the pave is 2 inches (5 cm) deep.
• Fold sides of parchment paper over potatoes.
• Cover pan tightly with aluminum foil and bake, set a timer for 90 minutes.

Take a 30-minute break—you’ve earned it!

Medium Process: 4 hours before service

• Set a large pot of well-salted water to boil over high heat for blanching peas and then carrots.
• Time to smoke the butter for the ‘Bread and Butter’:
• Place a 4-ounce (113 g) block of goat’s milk butter (unwrapped) onto a small plate.
• Keeping the plate level, slide it into a large zip top bag sideways. Set the bag/plate on a countertop and seal ¾ of the way, leaving the bag loose around the butter.
• Heat wood chips in a smoking gun until smouldering.
• Use the smoking gun to blow smoke into the opening in the zip top bag with the butter.
• Seal the bag and set aside for one hour.
• Start the Shrimp Cocktail with Apricot Ketchup:
• Heat a grill or grill pan to medium-high heat.
• Apricot Ketchup: In a saucepan over high heat, combine 1 cup (240 ml) of dried apricots, 1 ¼ cups (300 ml) white vinegar, ½ cup (120 ml) white sugar, 1 ¼ cup (300 ml) of water, 1 teaspoon (5 ml) salt, stir to prevent sticking, and bring to a boil.
• Peel and finely chop 2-3 cloves garlic, enough to yield about 1 tablespoon (15 ml).
• Start peeling 12 large shrimp for grilling, reserving shells for another recipe. Transfer to a medium bowl.
• When the apricot mixture is boiling, reduce the heat to as low as possible (keep warm/steeping), cover, and set a timer for 1 hour. NOTE: always wash hands after handling raw meats before touching any other surfaces.
• Finish peeling shrimp and adding to bowl.
• To the same bowl, add 1 tablespoon (15 ml), chopped garlic 2 tablespoons (30 ml) of the chopped parsley, ½ teaspoon (2.5 ml) chili flake, and a drizzle of veg oil, toss to coat.
• Grill the seasoned shrimp on the prepared hot grill, 1-2 minutes per side, or until just cooked through.
• Transfer to a plate and refrigerate until needed.
• Now to start the dessert process…
• Pull a pint of vanilla ice cream out of the freezer to soften.
• Pull the Potato Pave:
• Remove the Pave from oven, remove foil, then test readiness by inserting a sharp knife through the parchment, into the middle of the pave – it should pass through easily. If it does not, return to oven and re-set timer for 10 minutes and move on to the next task.
• When the Pave is ready remove from oven, turn off the oven.
• Without uncovering the pave, place a similar, slightly smaller pan over the top of and weight it with something heavy like a couple of cans of beans (or similar).
• Leave to rest at room temperature with the weights.
• Ok, now to start the Truffled Pea Salad:
• In a sauté pan set over medium heat, cook about 1 cup (240 ml) pancetta lardons until they are crispy, and the fat has rendered.
• While the lardons are crisping, retrieve 1 pound (454 g) fresh, shelled green peas from the refrigerator.
• When lardons are ready, transfer to lined plate to drain, reserve at room temperature and reserve the fat separately.
• Set up a bowl of ice water, for shocking the blanched peas.
• Blanch the peas in the prepared boiling, salted water for 30 seconds, until bright green.
• Use a wire strainer to transfer the peas to the ice water — NOTE: Do not turn off or discard the boiling water!! Return water to boil for blanching carrots.
• Prepare the Carrots:
• Trim 12 medium-sized (thick as your thumb) heirloom carrots as follows: trim the greens to a length of ½-inch (1.25 cm). Scrub very well under running water, making sure no sediment is left on the carrots or in the remaining tufts of greens. Trim the carrots to even sizes and lengths.
• If the water has returned to a full boil, add the carrots and blanch the carrots for a few minutes, until crisp-tender. If the water is not boiling, move on to the next task, and loop back when the water is at a full boil.
• Transfer the blanched carrots to a tray and set aside to cool at room temperature. NOTE: It’s ok, you can dump out the water this time…
• And back to the Dessert:
• Add 1 tablespoon (15 ml) of lavender petals to a spice mill and blitz until very fine.
• Transfer softened vanilla ice cream into the bowl of a high speed blender.
• Add the lavender petals and blitz together until very well mixed.
• Transfer the lavender ice cream to a container and re-freeze until needed.
• Remember the Potato Pave?
• First, make sure the weighted Pave is no longer hot (warm is ok), then place it, along with the weights, into the refrigerator to chill completely until needed for plating.

Take another 30-minute break – have you set the table yet? Chosen the music?

Short Processes, 1/2-1 hour before Dinner Time:

• Ok, now to see how that butter looks…
• Open the bag with the smoked butter, remove from bag.
• Transfer the smoked butter to a ramekin, set aside until needed.
• For the Apricot Ketchup:
• Stir the apricot ketchup, remove from the heat.
• Add 2 tablespoons (30 ml) apricot jam, blend with an immersion hand blender until smooth.
• Transfer to an open container with a lot of surface area and refrigerate to cool quickly. NOTE: do not cover or it will not cool efficiently.
• Now, a garnish for the Potato Pave:
• Chop 1 tablespoon (15 ml) tarragon leaves.
• In a bowl, combine 1 cup (240 ml) crème fraiche with tarragon.
• Add the zest, then the juice of one lemon to the bowl, stir to combine.
• Crack in black pepper, season with salt.
• Make the Truffled Pea Salad…
• Add ¼ cup (60 ml) sour cream to a bowl, add ½ tablespoon (7.5 ml) truffle oil, salt and pepper.
• Peel and chop 1 shallot into a small dice.
• Drain the blanched, chilled peas, pat dry.
• In a large bowl, combine peas, chopped shallot, cooked pancetta lardon.
• Grate over some fresh parmesan (1 ounce/28 g) using a rasp.
• Pour over the truffle-sour cream mixture, toss until fully coated.
• Cover and set aside at room temperature for plating.
• A couple more things for the Prime Rib:
• Combine ½ cup (120 ml) maple sugar and 1 tablespoon (15 ml) flakey sea salt in a plastic bag and use a small pan or a rolling pin to pound them into a coarse powder, set aside.
• Remove the bagged roast from the water bath, set aside and let rest, in the bag, at room temperature.
• And back to the Shrimp Cocktail:
• Retrieve the cooled apricot ketchup from refrigerator.
• Grate in horseradish and stir to combine, cover and leave at room temperature until needed.
• Pull the Grilled Shrimp from the refrigerator to come to room temperature.
• Some final touches for the Potato Pave:
• Carefully invert pave onto a cutting board.
• Remove the parchment and use a sharp knife to trim into 6 neat 2-inch (5 cm) cube portions.
• Set aside at room temperature until ready to sear.
• Preheat oven to 350 F (175 C).

Dinner Time:

• For the Bread and Butter:
• Gently warm 2 tablespoons (30 ml) honey in a small pan over a pilot light or on top of a hot oven.
• Place the bread onto a tray and heat in the oven for 5 minutes.
• Remove the bread from the oven.
• While you are at the oven, warm up the Fruit Tart:
• First, turn off the oven, then, place in the fruit tart to warm up in the residual heat.
• Brush warm honey over focaccia, sprinkle on reserved mixed chopped herbs, add some fresh cracked pepper.
• Slice the bread and transfer to a nice board.
• Garnish the ramekin of smoked butter with black sea salt, place alongside the bread.
• Plate the Shrimp Cocktail:

• Plate the Grilled and Chilled Shrimp with a serving vessel of the Apricot Ketchup.
• Garnish with micro greens.
• Serve the Bread and Butter and the Grilled Shrimp Cocktail immediately.
• Before sitting down, heat a large cast-iron skillet over medium heat.

Sit down and eat!

 

 

 

 

 

 

• Finishing the Potato Pave:
• Add oil to the hot cast iron skillet.
• Sear the Pave portions until golden brown on all sides.
• Transfer seared cubes to 6 small serving plates. NOTE: Keep the pan hot for searing the roast…
• Garnish each portion with 1 tablespoon (15 ml) lemon-tarragon crème fraiche and 1 teaspoon (5 ml) salmon roe.
• Wipe the rims of the plates.
• Serve immediately.

Sit down and Enjoy!

• Sear the Prime Rib Roast:
• Remove the rested beef roast from the bag, pat dry and season with salt and pepper.
• In the same skillet used for the Pave, add a mix of 2 tablespoons (30 ml) oil and 2 tablespoons (30 ml) of the reserved lardon fat.
• Sear the seasoned Prime Rib Roast, 2 minutes per side, until evenly well-browned and warmed through.
• Transfer to a tray, cover and keep warm.
• For the Pan Sauce:
• Pour off any excess fat from the pan and return to the high heat, do not wipe away any residue.
• Deglaze the pan by adding 1 cup (240 ml) of red wine, boil, then scrape up stuck bits from the pan.
• Add 1 cup (240 ml) of veal demiglace, return to a boil and continue boiling to reduce the volume by half.
• For the Glazed Carrots:
• While the sauce is reducing, heat the prepared browned butter in a large skillet set over medium-high heat.
• When hot, add the blanched carrots and sear without tossing for 1 minute.
• Flip and then continue tossing carrots for 1-2 more minutes until evenly golden and glazed in the butter, season with salt and pepper.
• Transfer carrots to a plate and keep warm.
• Plate the Prime Rib Roast with Glazed Carrots:

• Remove the reduced pan sauce from the heat, swirl in 2 tablespoons (30 ml) cold butter.
• Strain into a sauce pitcher.
• Transfer the prime rib roast to a cutting board, slice into portions, transfer to a serving platter.
• Add the hot pan-roasted carrots to the platter with the roast.
• Garnish generously with maple salt and reserved parsley, place the pitcher of sauce alongside.
• Plate the Truffled Pea Salad:

• In a second serving dish, present the Truffled Pea Salad.  
• Serve the Prime Rib Roast with Glazed Carrots and the Truffled Pea Salad immediately.

Sit down and Enjoy!

• And now, to take it all home… Fruit Tart with Lavender Ice Cream

• Transfer warm Fruit Tart to a cutting board, slice into 6 portions, transfer to 6 plates.
• Add a scoop of Lavender Ice Cream to each plate, garnish with micro basil.
• Serve immediately.

Congratulations, you made it! Now sit down and enjoy!