Prime Rib of Beef with Parsnip Puree, Red Onions and Glazed Baby Carrots

Preparation

1. Marinate the meat with spices and oil for 120 minutes. Vacuum seal and cook in julabo at 150° F 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 180°F 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.