Prime Rib Roast with Glazed Carrots

This recipe is part of the One BIG Recipe: Prime Rib Dinner

PRIME RIB ROAST WITH GLAZED CARROTS

Ingredients:

Beef:

• 1 4-pound/3 bone (1.8 kg) prime rib roast
• Salt and pepper
• 4 tablespoons (60 ml) vegetables oil and/or reserved lardon fat, for searing

Maple Salt:

• ½ cup (120 ml) maple sugar, large crystals
• 1 tablespoons (15 ml) flaky sea salt

Carrots:

• Boiling, salted water, for blanching
• 1 pound (454 g/about 12 each) medium heirloom carrots
• ¼ cup (60 ml) butter

Pan Sauce:

• 1 cup (240 ml) sturdy red wine (such as Cabernet)
• 1 cup (240 ml) veal demi-glace
• 2 tablespoons (30 ml) cold butter, cubed

• Parsley, to garnish

Special Equipment:

• Precision cooker (immersion circulator), water bath (or large pot), large zip-top bag, clips

Method:

For the Beef:

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.

Trim away any fat/silverskin (tough, shiny connective tissue) from the outside of the roast.

Season the roast with a fair amount of salt and pepper and place in a large (2 gallon/8 L) zip-top bag.

Use ‘water displacement’ to remove air before closing; 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.

Clip the bag to the side of the water bath to keep it from clogging the intake on the precision cooker.

Set a timer for 5 hours.

When ready, remove the roast from the water bath, let rest in the bag for at least 20 minutes.

Remove the roast from the bag, pat dry, season with salt and pepper.

Before serving, heat oil and/or reserved lardon fat in a large skillet over high heat, and sear the roast, 2 minutes per side, until evenly well-browned and warmed through.

Transfer to a platter, cover loosely. Reserve the pan, without wiping it out, for the Pan Sauce.

For the Maple Salt:

Combine the maple sugar and flaky sea salt in a plastic bag and use a heavy object to crush into a coarse powder. Set aside until needed.

 For the Glazed Carrots:

Boil 4-5 quarts (4-5 L) of well-salted water in a large pot over high heat. Prepare a bowl of ice water.

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.

Blanch the trimmed heirloom carrots in the boiling water for 2-3 minutes, until crisp-tender. Transfer immediately to the ice water to stop the cooking.

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.

When the butter is just brown and starts to smell nutty, add blanched carrots to the pan and sear, without moving, for 1 minute, until 1 side is dark.

Flip and continue tossing the carrots until they are evenly golden and glazed in the butter. Season with salt and pepper.

Transfer to a plate and keep warm.

For the Pan Sauce:

In the pan the roast was seared in, pour off any excess fat and return to high heat.

Deglaze by adding red wine, boiling, then scraping up any stuck bits from the pan.

Add veal demi-glace, return to a boil and continue boiling until the volume is reduced by half.

When a thick sauce has formed, remove from the heat, swirl in cold butter, then strain into a sauce pitcher.

To Serve:

Add the warm Glazed Carrots to a large serving platter, top with the roast.

Garnish with Maple Salt and parsley and serve immediately with the sauce alongside.