Garlic & Rosemary Crusted Prime Rib

Mushroom Fondue – Marinated Young Asparagus – Fermented Garlic

Serves 4-6

Your classic Prime Rib, though with a couple twists and turns!  The black garlic is in place of the classic horseradish sauce, which is a fun alternative, though always keep horseradish crème fraîche on hand for traditionalists! The Valette Wines Cabernet Sauvignon is stunning with this dish!

-Chef Dustin Valette

CHEF’S NOTES

INGREDIENTS

 6 pounds      Prime Rib Roast, Bone out, excessive fat removed

2 pounds      Wild Mushrooms or King Trumpets if wild are out of season

2 ounces       Butter, unsalted

½  bunch      Rosemary, fresh, leaves removed and chopped

3 each           Garlic Cloves, minced

2 bunches     Young Asparagus

1 each           Orange, zested

1 cup            Black Garlic, peeled (available online or at fine retailers)

1 teaspoon Smoked paprika 

6 ounces       Cabernet Sauvignon, (Valette Wines for drinking of course!)

Extra Virgin Olive Oil

                     Aged Sherry Vinegar

PREPARATION

-Prepping & Cooking the Prime Rib-

Start with the highest quality steak you can find! I love to use prime grade for my rib roasts, though Wagyu or dry aged is great too.  In a small bowl combine the chopped garlic, rosemary, smoked paprika, kosher salt and fresh black pepper with about ½ cup of olive oil. Rub on the steak to make the crust, allow it to rest at room temperature. 

Place the prime rib on a wire rack lined baking sheet. In a pre-heated 500° oven to ‘sear’ the prime rib for about 10-15 minutes.  Once there is a bit of color on the prime rib, turn the oven down to 275° and continue cooking until an internal temperature of 120°, which is about 2 hours. Remove, cover in foil and allow to rest for 20 minutes prior to serving.

-Mushroom Fondue-

Clean all the mushrooms using a brush and remove any form of dirt.  Finish by lightly rinsing in warm water.  Cut the mushrooms into medium size chunks, discarding the gills.  In a large pan sear the mushrooms until golden brown, add 2 oz of butter, the red wine (never use all the Valette, drink that instead!), cook until they become creamy.  Adjust the seasoning with fresh pepper and salt, reserve in a warm area.

-Black Garlic-

Place the black garlic in a blender or food processor and puree with a splash of water, ½ cup olive oil, a little sherry vinegar, salt and pepper.  Puree until smooth and creamy.  Reserve for later use.

-Marinated Asparagus-

First trim the bottom 1/3 off the asparagus stalks.  Rinse off, then pat dry.  Toss with the orange zest, a splash of olive oil, salt and pepper.  Allow to marinate for 30 min.  In a large pan, over high heat, sear the asparagus for 3 minutes, until charred and tender. Reserve for later use.

-Plating-

Once the prime rib is cooked and has rested, slice into 1” thick ‘steaks’.  Place a pile of the cooked mushroom fondue in the center of the plate, then arrange the asparagus to the side and slightly fan out.  Place a beautiful slice of the Prime Rib in the center and finish with a couple dollops of the black garlic puree on the side.