Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bone-in prime rib with red chard, and mini golden potatoes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Dont open the oven door ever. We wanted potatoes with rich, beefy flavor. Would it prove to be as easy as just cooking them under the roast?.
Bone-in Prime rib with red chard, and mini golden potatoes is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Bone-in Prime rib with red chard, and mini golden potatoes is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook bone-in prime rib with red chard, and mini golden potatoes using 17 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Bone-in Prime rib with red chard, and mini golden potatoes:
- Make ready 4 lb Bone in Ribeye
- Take 2 lb golden mini potatoes, fingerlings are just as creamy
- Make ready 1 bunch red shard, rainbow or swiss will work as well
- Get 6 cloves garlic
- Make ready 8 oz mushrooms. i prefer creminis
- Take 1/4 cup plus 4 tbs of butter softened
- Get Extra virgin olive oil
- Take kosher salt
- Take fresh cracked black pepper
- Take heres what your going to need pan wise
- Prepare 2 large saute pans
- Get 1 deep roasting pan with wire rack
- Take 1 medium sized pot
- Take large mixing bowl
- Take food processor
- Make ready 1 bunch Rosemary
- Get 1 bunch Thyme
A boneless rib roast may be called "eye of the rib" roast – or if the ribs are still attached, a "standing rib" roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve. Have a bowl of cold water ready for the potatoes as you're working. Peel the potatoes, immersing into the bowl of water.
Steps to make Bone-in Prime rib with red chard, and mini golden potatoes:
- First off, wash your roast and pat dry. Let sit out for 2 hours before doing anything to it. In the meantime, lets get the compound butter ready.
- Place rosemary and thyme leaves. Add 3 cloves of garlic and about 1 tsp of cracked pepper. Pulse your processor until herbes have become fine and garlic coarse. Add 1/4 cup of softened butter (1 stick) cover and let it sit out until the 2 hours is up for resting the meat. Now its time to get messy. *please refrain from using margarine, i have found an unpleasant flavor from using it.
- Smear butter compound over whole roast. Its gonna look damn sexy!! Now you should preheat the oven to 500°. Once the oven chime goes off, let the oven remain closed for 15 minutes longer
- Place roast in overn at 500 and set timer for 20 minutes. Leave it alone. Dont open the door.
- Once timer goes off, turn your stove down to 325° and set your timer for 1 hour and 15 minutes
- Remove chard leaves from thick stems and chop roughly. Place in mixing bowl and cover in water. Mix the leaves removing the dirt from the leaves. You may want to change the water one time to really get all the dirt out.
- Boil potatoes for 15 to 20 minutes or until a fork pierces potatoes easily and drain. Toss with 1 tbsp of butter while still hot, salt and pepper.
- Dont open the oven door ever. That means you!!! Its tempting, but wipe the drool from your chin.
- When the timer goes off on your roast, remove from oven andd place on pot holders, cover entire steak with aluminum foil, and let rest for 15 minutes. Time it again.
- Heat oil in saute pan and add mushrooms, garlic, and 1 tbsp of butter, place chard in pan and cover. Cook until wilted down.
- Almost time to eat!!!!
- Slice bones off prime rib, save for stock if you want. Slice prime rib into as many servings as you want.
- Enjoy
Place the roast in a high-sided roasting pan bone-side down. Prime rib is one of our favorite cuts of beef. It's also expensive, which means you want the best, most reliable results possible. This recipe takes advantage of the reverse sear method to yield prime rib with a deep brown, crisp, crackly salty crust surrounding a tender, juicy, medium-rare interior. By starting the roast off in a lower.
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