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Prime Rib Roast with Mashed Potatoes and Lemony Spring Greens
2021-04-15
https://www.metro.ca/userfiles/image/recipes/roti-cote-boeuf-puree-pommes-terre-pousses-11575.jpg
PT30M
PT2H00M
PT2H30M
For the prime rib, preheat oven to 450°F (230°C).Place roast, fat-side up in a large roasting pan or baking sheet. Sprinkle well with salt and pepper, rubbing into top. Roast, uncovered for 25 minutes. Reduce temperature to 325°F (170°C) and continue roasting until an instant-read thermometer inserted in the thickest end of the roast (not touching a bone) reaches 120°F, about 1 hour, 45 minutes (timing will vary depending on the size of your roast).Transfer roast to a platter. Let rest for at least 15 minutes. As the roast sits, the meat will continue to cook, the temperature will increase about 10 degrees.When the meat has 30 minutes left to cook, prepare the vegetable side dishes.For the potatoes, place cut potatoes in a large pot. Fill with cold water to cover potatoes by 1-inch. Salt water well.Boil potatoes until tender, about 15-20 minutes. Drain potatoes. Place back in pot and mash until no lumps remain. Add in sour cream, butter, green onions and salt. Mix well to combine. Place lid on top to keep warm.For the lemony spring greens, combine olive oil and butter in a large pan over medium heat. Add leeks and salt and cook until tender and lightly golden, about 7 minutes.Add asparagus and cook until tender, about 3-4 minutes. Add peas for last minute of cooking. Stir in lemon zest and lemon juice.Serve immediately with roast beef and mashed potatoes.
8
Metro
3
8
5
1
For the rib roast:
1-2 prime rib roast
1 teaspoon (5 ml) kosher salt
To taste Freshly miled black pepper
For potatoes:
4 lbs (1,8 kg) Yukon gold potatoes, scrubbed, unpeeled and cut into 1 inch (2,5 cm) pieces
6 cloves garlic, peeled
1 cup (250 ml) 14% Selection sour cream
1/4 cup (60 ml) Selection unsalted butter
1 bunch green onions, ends trimmed and thinly sliced
1 teaspoon (5 ml) kosher salt
For lemony spring greens:
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) Selection unsalted butter
1 bunch leeks (3 large leeks) green part removed, ends trimmed, rinsed and thinly sliced into rounds
1 teaspoon (5 ml) kosher salt
2 bunches asparagus woody ends trimmed and cut into 1 1/2 inch (3.8 cm) pieces
1 1/2 cups (375 ml) frozen peas
1 teaspoon (5 ml) lemon zest
2 tablespoons (30 ml) lemon juice
Prime Rib Roast with Mashed Potatoes and Lemony Spring Greens
8
Main course
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME
Ingredients
-
For the rib roast:
-
1-2
prime rib roast
-
1 teaspoon
(5 ml)kosher salt
-
To taste
Freshly miled black pepper
-
For potatoes:
-
4 lbs
(1,8 kg)Yukon gold potatoes, scrubbed, unpeeled and cut into 1 inch (2,5 cm) pieces
-
6
cloves garlic, peeled
-
1 cup
(250 ml)14% Selection sour cream
-
1/4 cup
(60 ml)Selection unsalted butter
-
1 bunch
green onions, ends trimmed and thinly sliced
-
1 teaspoon
(5 ml)kosher salt
-
For lemony spring greens:
-
1 tablespoon
(15 ml)olive oil
-
1 tablespoon
(15 ml)Selection unsalted butter
-
1 bunch
leeks (3 large leeks) green part removed, ends trimmed, rinsed and thinly sliced into rounds
-
1 teaspoon
(5 ml)kosher salt
-
2 bunches
asparagus woody ends trimmed and cut into 1 1/2 inch (3.8 cm) pieces
-
1 1/2 cups
(375 ml)frozen peas
-
1 teaspoon
(5 ml)lemon zest
-
2 tablespoons
(30 ml)lemon juice
Preparation
For the prime rib, preheat oven to 450°F (230°C).
Place roast, fat-side up in a large roasting pan or baking sheet. Sprinkle well with salt and pepper, rubbing into top. Roast, uncovered for 25 minutes. Reduce temperature to 325°F (170°C) and continue roasting until an instant-read thermometer inserted in the thickest end of the roast (not touching a bone) reaches 120°F, about 1 hour, 45 minutes (timing will vary depending on the size of your roast).
Transfer roast to a platter. Let rest for at least 15 minutes. As the roast sits, the meat will continue to cook, the temperature will increase about 10 degrees.
When the meat has 30 minutes left to cook, prepare the vegetable side dishes.
For the potatoes, place cut potatoes in a large pot. Fill with cold water to cover potatoes by 1-inch. Salt water well.
Boil potatoes until tender, about 15-20 minutes. Drain potatoes. Place back in pot and mash until no lumps remain. Add in sour cream, butter, green onions and salt. Mix well to combine. Place lid on top to keep warm.
For the lemony spring greens, combine olive oil and butter in a large pan over medium heat. Add leeks and salt and cook until tender and lightly golden, about 7 minutes.
Add asparagus and cook until tender, about 3-4 minutes. Add peas for last minute of cooking. Stir in lemon zest and lemon juice.
Serve immediately with roast beef and mashed potatoes.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
