Ingredients
For 10 portions
For the prime rib
3.6kg
Beef prime rib
Beef steak seasoning mix
50ml
Vegetable oil
For the parsnip puree
80g
QimiQ Classic
1.2kg
Parsnips, fresh
1.6litre(s)
Milk
5g
Garlic
For the red onions
5
Red onion(s)
Salt and pepper
Red wine vinegar
30g
Butter
For the glazed baby carrots
500g
Baby carrots
40g
Butter
g
Sugar
150ml
Chicken stock
4twig(s)
Citrus thyme
Salt
Lemon pepper
Preparation
- Marinate the meat with spices and oil for 120 minutes. Vacuum seal and cook in julabo at 150 °F for 30 hours.
- 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.
- 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.
- For the glazed baby carrots: peel the carrots, saute in butter, caramelize with sugar and douse with the chicken stock. Cook until done.
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