How to Cook Crusted Prime Rib with Duchess Potatoes
Serves: 16
Preparation time: 30 mins (active) + 25 mins (inactive)
Cooking time: 55 mins
Ingredients needed to make crusted prime rib with duchess potatoes:
For the crusted prime rib:
- 1 whole rib eye (12-15 lb), boneless
- ½ cup garlic, minced
- 3 fresh rosemary sprigs
- 5 fresh thyme sprigs
- ½ cup kosher salt
- ¼ cup tri-color peppercorns
- Olive oil, for cooking
For the duchess potatoes:
- 5 lb russet potatoes, peeled and diced
- 1 ¼ cup heavy cream
- 1 whole egg, slightly beaten
- 8 egg yolks
- Dash of grated nutmeg
- 1 butter stick, softened
- Salt and freshly ground black pepper
Cooking instructions for crusted prime rib with duchess potatoes:
For the prime rib:
- Warm up your oven to 500 degrees F.
- Slice the rib eye into two equal halves and set aside.
- Drizzle oil in a large skillet and heat it over high flame.
- Place one half of the rib eye in a skillet and sear it for a couple of minutes or until it turns dark golden.
- Flip it over and cook the other side similarly.
- Put the peppercorns into a resealable bag, seal and pound them into a coarse powder with a rolling pin.
- Tear the thyme as well as rosemary leaves with your hands into shreds and stir in the crushed peppercorns as well as garlic.
- Drizzle olive oil over the rib eye and rub the above mixture all over the meat halves.
- Press them slightly against the meat to make the rub mixture stick against it.
- Place the ribs in a roasting pan and roast them for half an hour.
- Lower temperature of the oven to 275 degrees F and continue to roast for another 20 minutes or until the meat thermometer reaches 125 degrees F; this will cook the meat to medium rareness.
- Take the pan out of the oven and let it rest while you prepare the duchess potatoes.
To make the duchess potatoes:
- Boil the potatoes in a stockpot of water until they are fork-tender.
- Reheat your oven to 375 degrees F and spread a parchment paper across a baking sheet.
- Arrange the boiled potatoes on the lined baking sheet and bake them in the oven for about 15 minutes.
- Pass the potatoes through a ricer and allow the processed potatoes to cool for about 5 minutes.
- Whisk the softened butter and ¾ cup cream into the egg yolks, along with salt, lots of black pepper and nutmeg.
- Pour it into the potatoes and stir well until properly blended.
- Spoon it into a piping bag, fitted with a large tip and pipe the potatoes onto the baking sheet.
- Beat rest of the cream into the whole egg and brush them onto the piped potatoes.
- Bake until their edges turn golden brown and serve along side the roasted prime rib.
Image credit: Wikimedia Commons
