Prime Rib Roast with Potato and Rutabaga Gratin and L’Etoile’s Steak Sauce

An alternative to turkey is this wonderful prime rib roast served with potato and rutabaga gratin and L’Etoile’s steak...
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Prime Rib Roast with Potato and Rutabaga Gratin and L’Etoile’s Steak Sauce

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An alternative to turkey is this wonderful prime rib roast served with potato and rutabaga gratin and L’Etoile steak sauce. A hearty option for any holiday menu, the rib roast is served with L’Etoile’s signature steak sauce and addicting potato and rutabaga gratin on the side.

4
Servings
573
Calories Per Serving
Deliver Ingredients

Ingredients

For the prime rib roast:

  • 4 sprigs rosemary, chopped
  • 4 sprigs thyme, chopped
  • 1 Tablespoon fresh cracked pepper
  • 1 Tablespoon kosher salt
  • 1/2 Tablespoon sugar
  • 1/2 Tablespoon paprika
  • 1 Tablespoon granulated or powdered onion
  • 1 Tablespoon granulated or powdered garlic
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon olive oil
  • 4 bone in rib eye roasts

For the potato and rutabaga gratin:

  • 2 Tablespoons butter
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • Parsley, chopped
  • Chives, chopped
  • Salt, to taste
  • Pepper, to taste
  • 2 Cups heavy cream
  • 6 yukon gold potatoes, sliced thin
  • 1 large rutabaga, sliced thin

For the l’etoile steak sauce:

  • 4 shallots, sliced
  • 1 head of garlic, split in half
  • 4 Ounces mushroom stems
  • 1 Tablespoon black peppercorn
  • 2 bay leaves
  • 4 sprigs of thyme
  • 1/2 bottle cabernet sauvignon
  • 3 Cups beef demi glace

Directions

For the prime rib roast:

Pre-heat oven to 500 degrees F. 

Mix all ingredients expect the roast and set aside. 

Cut the bones away from the roast, but be careful not to cut them all the way off! Rub the spice mix all over the meat and then using butchers string tie the bones back on for roasting. Place your roast into a pan or on a sheet pan with a rack. Roast for 20-25 minutes. Then turn the oven down to 32 degrees F and roast for about 45 minutes to 1 hour more, or until a thermometer reads 120 degrees F. 

Remove and let rest for at least 15 minutes.

 

For the potato and rutabaga gratin:

Pre-heat the oven to 375 degrees F.

Rub the butter all over a 9 by 12 inch casserole dish. Place all the other ingredients in a bowl, coating everything with the cream except the potatoes and rutabaga. Layer the potato/rutabaga into the casserole dish and top with the cream.  Bake for one hour or until brown on top. This can be done in advance and warmed in the oven or under the broiler.

For the l’etoile steak sauce:

Place all the ingredients except the demi glace into a sauce pot. Reduce the wine almost all the way. Add the demi glace and continue cooking until it reduces by 25 percent. Strain and reserve. 

 

Nutritional Facts

Total Fat
36g
51%
Sugar
9g
10%
Saturated Fat
18g
75%
Cholesterol
135mg
45%
Carbohydrate, by difference
25g
19%
Protein
38g
83%
Vitamin A, RAE
238µg
34%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
170mg
17%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
24µg
6%
Iron, Fe
6mg
33%
Magnesium, Mg
48mg
15%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
383mg
55%
Riboflavin
1mg
91%
Selenium, Se
35µg
64%
Sodium, Na
2232mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
191g
7%
Zinc, Zn
6mg
75%

Prime Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Prime Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.