Prime rib

4 servings Prep: 15 mins, Cooking: 2 hrs 40 mins
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With grilled mushrooms and home made ketchup.

By Food24 August 24 2015
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Ingredients (27)

800 g prime rib
1 black mushrooms
1 potatoes — wedges
500 g black mushrooms
2 garlic — cloves, finely chopped
10 g fresh rosemary — choped
salt and freshly ground black pepper
Salsa verde:
20 g fresh parsley
10 g fresh basil
10 g fresh mint
20 g anchovy fillets
3 capers
1 garlic — cloves
375 ml olive oil — extra virgin
lemon — juice only
salt and freshly ground black pepper
2.5 kg tomatoes — peeled, deseeded, chopped
1 red pepper — chopped
2 red onion — thinly sliced
1 garlic — whole bulb
1 cup vinegar — red wine
1/2 cup treacle sugar
2 tsp sea salt
1 celery — seeds
3 cm fresh ginger — sliced
1 mustard — seeds
2 tsp black peppercorns — whole
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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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