Prime Rib of Beef with Parsnip Puree

Main Dishes
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Ingredients for 10 portions
  • For the prime rib
  • 3.6 kg Beef prime rib
  • Beef steak seasoning mix
  • 50 ml Vegetable oil
  • For the parsnip puree
  • 80 g QimiQ Classic
  • 1.2 kg Parsnips, fresh
  • 1.6 litre(s) Milk
  • 5 g Garlic
  • For the red onions
  • 5 Red onion(s)
  • Salt and pepper
  • Red wine vinegar
  • 30 g Butter
  • For the glazed baby carrots
  • 500 g Baby carrots
  • 40 g Butter
  • Sugar
  • 150 ml Chicken stock
  • 4 twig(s) Citrus thyme
  • Salt
  • Lemon pepper
Method
1.
Marinate the meat with spices and oil for 120 minutes. Vacuum seal and cook in julabo at 66 °C for 30 hours.
2.
For the parsnip puree: peel the parsnips and cook with milk and spices until tender. Blend cooked parsnips and QimiQ Classic until smooth, season to taste.
3.
For the red onions: peel the onions (don’t remove the stalk) and cut into 6 pieces. Dissolve the salt in vinegar. Vacuum seal the onions with vinegar and cook in water bath at 83°C for 15 minutes. Remove the onions, drain and sauté in butter.
4.
For the glazed baby carrots: peel the carrots, saute in butter, caramelize with sugar and douse with the chicken stock. Cook until done.