Garlic Schmeared Prime Rib with Roasted Potatoes and Carrots - Emeril Lagasse

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2 tablespoons olive oil
1/2 cup extra-virgin olive oil, plus more for drizzling
2 (2-1/2 inch thick) pieces Prime Rib
15 to 20 cloves peeled garlic
2 sprigs rosemary, leaves only
6 medium carrots, peeled
1/2 pound russet potatoes, scrubbed and quartered lengthwise
freshly ground black pepper
1 pound snow peas, string removed
2 tablespoons butter
1. Preheat oven to 450 degrees F.
2. Heat a large sauté pan over high heat.  When the pan is hot, add the olive oil.  Add the prime rib and sear until golden brown on each side, about 3 minutes per side.  Remove and set aside.
3. In a food processor, combine peeled garlic cloves, rosemary, and oil and puree.  Set aside.
4. In a large roasting pan, add the carrots and potatoes.  Drizzle with olive oil and season with salt and pepper.  Toss well.
5. Season the steaks on both sides with Essence.  Place the steaks in the roasting pan, on top of the carrots and potatoes.  Pour the garlic puree over the steaks.  Roast for 1 hour, or until medium-rare, 130 degrees F on an instant read thermometer.  Remove from the oven and let rest for 10 minutes before cutting.
6. For the snow peas: Blanch the snow peas in boiling, salted water for 1 minute.  Remove and immediately place in an ice bath to stop the cooking and set the color.  Drain.  In a large sauté pan over medium-high heat, add the butter and melt.  When the butter is melted, add the blanched snow peas and cook until the leas are heated through, about 3 minutes.  Season, to taste with salt and pepper.
7. Place the snow peas on a large platter.  Surround with the roasted carrots and potatoes.  Slice the steaks into 1/4-inch thick slices and place on top.  Serve immediately.

Sherree Wolfgang

Member since Sep 2010

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