Roast Prime Rib with Baked Tomatoes
Ingredients
- Ingredients
- 1 carrot
- ¼ Celery root
- 1 onion
- 1 ½ kilograms Prime Rib (Rib)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 300 milliliters Beef stock
- 4 Tbsps softened butter
- 2 Tbsps breadcrumbs
- 3 Tbsps grainy Mustard
- 1 garlic clove (peeled and pressed)
- 3 Tbsps Poppy seeds
- 6 Tomatoes
- 2 Tbsps olive oil
- 200 grams Mozzarella
- ½ bunch Basil
- 3 Tbsps Crème fraiche
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Peel and coarsely chop the carrots, celery root and onion. Rinse the meat, pat dry and rub with salt and pepper on all sides. In a Dutch oven, heat the oil and sear the meat on all sides. Add the vegetables and sauté briefly. Stir in the tomato paste, saute until it starts to color and deglaze with the red wine and stock. Bring to a boil, cover and bake 1-1 1/2 hours, stirring occasionally.
Raise the oven temperature to broil. Meanwhile, in a bowl mix the butter with the breadcrumbs, the mustard, the pressed garlic and poppy seeds. Remove the roast and place on a baking sheet lined with parchment paper and sprinkle with the poppy seed mixture. Broil until the topping is crisp, about 5 minutes. Strain the liquid through a fine-meshed sieve into a saucepan and skim off any fat from the surface. Bring to a boil and if desired thicken with a mixture of equal parts flour and butter kneaded together. Rinse the tomatoes, pat dry, cut off the tops and scoop out the tomato pulp with a teaspoon into a bowl. Rub and ovenproof dish with olive oil, place the tomatoes in it and season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F). Cut the mozzarella into small pieces and add.to the bowl with the tomato pulp. Rinse the basil, reserve a few for garnish and chop the rest and add to the bowl along with the cream fraiche. Spoon into the tomatoes and bake until the tomatoes are tender and the filling is golden brown, about 15 minutes. Garnish with remaining basil leaves. Slice the meat and serve with the tomatoes and sauce and if desired, potatoes, carrots, beans and mushrooms.
