Prime rib

Recipe from: 24 August 2015
recipe, ribs, braai

Ingredients 32
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 800
    g
    prime rib
  • 1
    portion black mushrooms
  • 1
    portion spiced potato wedges
  • 50
    ml
    salsa verde
  • ROASTED FIELD MUSHROOMS:
  • 500
    g
    black mushrooms
  • 2
    cloves
    finely chopped garlic
  • 10
    g
    rosemary, roughly chopped
  • 100
    ml
    olive oil
  • salt and pepper
  • SALSA VERDE:
  • 20
    g
    parsley
  • 10
    g
    basil
  • 10
    g
    mint
  • 20
    g
    anchovies
  • 3
    Tbs
    capers
  • 1
    clove garlic
  • 375
    ml
    extra virgin olive oil
  • juice of 2 lemons and zest of 1
  • salt and pepper
  • TOMATO KETCHUP:
  • 2.5
    kg
    tomatoes peeled seeded and roughly chopped
  • 1
    red pepper, coarsely chopped
  • 2
    red onions, thinly sliced
  • 1
    bulb garlic
  • 1
    cup
    red wine vinegar
  • 1/2
    cup
    treacle sugar
  • 2
    tsp
    coarse salt
  • 1
    Tbs
    celery seeds
  • 3
    cm
    thick slice of ginger
  • 1
    Tbs
    mustard seeds
  • 2
    tsp
    black peppercorns
 

Method

00:15
 

Season the steak with salt and pepper and grill over hot coals to the required doneness. Remove the steak from the grill and leave to rest somewhere the steak will remain warm. Slice the rib and serve together with the chips. Dress the mushrooms with the salsa verde and place them next to the steak. Serve with a pile of spiced wedges and a sauce bowl of ketchup.

Roasted field mushrooms

Put the mushroom on a tray, stork side up. Sprinkle evenly with the garlic and rosemary. Drizzle with the olive oil and season with salt and pepper.
Roast in the oven, not for too long they must remain moist.
Remove from the oven and leave to cool.

Salsa verde

Put all of the ingredients together in to a blender and blend into a paste. Adjust seasoning

Home made tomato ketchup

Put the tomatoes, peppers, onions, garlic and 1 cup of vinegar together in a large pot. Bring the mixture to the boil, reduce the heat and simmer for 25 minutes or until the vegetables are soft and can be crushed against the side of the pot.

Remove the garlic and puree the mixture. Return the purée to the pan and add the remaining vinegar together with the sugar and salt. Wrap all of the spices in a muslin cloth and ad to the mixture. Simmer the mixture for approximately 2 hours or until a thick consistency is achieved. Remove from the heat and adjust the seasoning.

Recipe reprinted with permission of Weber.
 
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