Rose geranium-brined prime rib


rose, prime rib, braai, south african

Ingredients 15
Servings 4
Time overnight

Ingredients

  • 4
    Portions of Prime Rib
  • 3.5
    l
    water
  • 250
    ml
    Kosher salt / sea salt
  • 250
    ml
    brown sugar
  • For the wild garlic cream sauce:
  • 250
    ml
    cream
  • 1
    wild garlic clove
  • For the salsa:
  • 350
    g
    Woolworths exotic tomatoes, roughly chopped
  • 12
    pitted olives, chopped
  • 1 x 400
    g
    butter beans can, drained
  • 20
    g
    marjoram, chopped
  • 100
    g
    pine nuts, toasted
  • 60
    ml
    olive oil
  • Maldon salt, to taste
 

Method

10 mins
 

Rose Geranium Prime Rib:
Place the prime rib in a vacuum bag and immerse in brine with 150g rose geranium so that half of the meat is covered. Vacuum seal the bag shut, and place in sous vide machine that is set on 50°C. Leave in sous vide machine overnight or for at least 12 hours. Remove from the vacuum sealed bag and finish off on the braai, about 3 minutes on both sides.


TIP: IF YOU DO NOT HAVE A SOUS VIDE MACHINE: Place the prime rib in an airtight container and cover completely in brine. Leave overnight in the fridge for a minimum of 12 hours. Remove from the container and cook on the braai, approximately 7 minutes on each side to reach medium rare.


Wild garlic cream sauce:
Heat the cream on low heat. Mince the garlic and add it to the cream. Let the cream reduce for about 5 minutes on a very low heat, until thickened. Use on the rib as needed.

Salsa: Roughly mix all ingredients with your hands and serve with the prime rib.





food24 nextgen,nextgen, alisha van heerden, ica, r



Recipe by Alisha Van Heerden of The Institute of Culinary Arts.

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Read more on: braai  |  rose  |  prime rib  |  south african
 

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