Perfect Prime Rib & Shaved Brussels Sprouts Salad

Perfect Prime Rib

Ingredients

  • 5 pounds beef prime rib* 

  • Sea salt

  • 3 tsp freshly ground black pepper

  • 2 tsp smoked paprika

  • 2 tsp fresh rosemary

  • 2 teaspoon fresh thyme

  • 8 cloves garlic , minced

  • 1/4 cup olive oil

  • horseradish for serving, optional

Instructions

  1. Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature. 

  2. Adjust oven racks: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.

  3. Combine seasonings: In the meantime, mix together  salt, pepper, rosemary, paprika, thyme, garlic, and olive oil.

  4. Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting cast iron pan. Place a boneless roast on a rack inside the pan.

  5. Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat:

  6. Rare: 120 F (about 10-12 m/lb).
    Medium Rare: 130 F (about 13-14 m/lb)
    Medium: 140 F (about 14-15 m/lb)
    Medium Well:150 degrees F
    Important: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your optimal temperature.) 

  7. Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.

  8. Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.

*In flyer December 24 - 30, 2023
Recipe and photo credit: Tastes Better From Scratch

shaved brussels sprouts salad

Ingredients

For the dressing:

  • 1/3 cup olive oil

  • 1 tbs fresh lemon juice

  • 2 tbs apple cider vinegar

  • 1 tbs pure maple syrup

  • 2 tsp Dijon mustard

  • 2 cloves garlic minced

  • Kosher salt and black pepper
    to taste

For the salad:

  • 1 lb Brussels sprouts ends trimmed

  • 1 large Honeycrisp apple

  • 1/2 cup dried cranberries

  • 1/2 cup sunflower seeds

  • 1/3 cup shredded or shaved Parmesan cheese

  • Kosher salt and black pepper
    to taste

Instructions

  1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 

  2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandolin or sharp knife if you don’t have a food processor. 

  3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

*In flyer December 24 - 30, 2023
Recipe and photo credit: Two Peas and Their Pod

Annah Kassen