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Ingredients (13)

4	beef — prime rib
3.5 l	water
250 ml	salt — kosher or sea
250 ml	brown sugar

For the wild garlic cream sauce:

250 ml	cream
1	garlic — cloves

For the salsa:

350 g	tomatoes
12	olives — pitted, chopped
1 x 400 g	butter beans — tinned
20 g	marjoram — chopped
100 g	pine nuts — toasted
60 ml	fresh chillies — 573
	sea salt — Maldon, to taste

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Method:

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.