Prime Rib Roast With Salsa Verde
Prime Rib Roast With Salsa Verde
Tabasco has partnered with amazing chefs who have created some delicious holiday recipes that will not only add a little kick to your holiday meal but also impress your guests.Recipe created by Gabe Thompson
Servings
1
Ingredients
- 1 cup extra virgin olive oil
- 2 tablespoon capers, rinsed
- 3 tablespoon cornichon pickles, roughly chopped
- 3 garlic cloves
- 1 shallot, peeled and roughly chopped
- 1 bunch italian flat leaf parsley, roughly chopped
- 1 tablespoon hot sauce, such as tabasco green jalapeño sauce
- 1 six-pound boneless prime rib roast
- 2 1/2 red bliss potatoes, halved
- 5 tablespoon olive oil, divided
- 5 teaspoon kosher salt, divided
- 2 teaspoon fresh cracked black pepper, divided
Directions
- In a blender, combine all ingredients and puree until smooth. Adjust Tabasco Green Jalapeño Sauce as needed.
- Allow the roast sit at room temperature for 30 to 60 minutes.
- Preheat oven to 300 degrees F.
- In a large roasting pan, add potatoes and drizzle with 3 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon pepper; toss to combine. Place roasting rack on top of potatoes.
- Season roast with 3 teaspoons salt and 1 1/2 teaspoons pepper.
- In a large skillet, heat remaining oil over medium high heat. Once hot, add roast and cook 5 to 7 minutes, until meat is golden brown at the bottom. Turn roast and sear an additional 5 to 7 minutes. Remove from heat and place roast on the roasting rack above the potatoes.
- Place roasting pan in the oven and roast 1 1/2 to 2 hours or until the internal temperature is 125 degrees F. Remove from oven and place roasting rack above a cutting board; let the roast rest at room temperature for 20-30 minutes.
- Increase oven to 400 degrees F.
- Gently toss potatoes to combine with any meat drippings. Place in the oven and roast 5 to 10 minutes until tender and golden brown.
- To serve, place potatoes on a platter and thinly slice roast. Serve with salsa verde on the side.