3.5
2 ratings

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...
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.

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.