30
Prime Rib with Horseradish
Garlic Crust
6 servings
INGREDIENTS
1 large head of garlic
1/4 cup olive oil, divided
1/4 cup prepared white horseradish
1 5-pound trimmed boneless beef rib roast tied with butcher’s twine
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup beef stock
METHOD
1
Place the Baking Rack in the upper rack of the oven. Set the
MODE to BAKE/TOAST, the TEMP to 350°F
,
the TIMER to Stay On
and wait for the Ready light to illuminate indicating that your oven
is preheated.
2
Cut off the top of garlic head and drizzle with olive oil.
Wrap in foil.
3
Once preheated, place garlic in oven and set TIMER to 40 minutes.
4
Remove garlic from oven when timer goes off and let cool for at
least 15 minutes.
5
Place half of the oil in the bowl of a food processor fitted with a
metal blade. Squeeze the roasted garlic in the food processor. Add
the horseradish, process until almost smooth.
6
Rinse roast and pat dry.
7
Rub with remaining olive oil, sprinkle roast with salt and pepper.
8
Spread the garlic mixture over entire roast.
9
Let the roast sit for at least 30 minutes at room temperature before
roasting. The coating can sit on roast for 24 hours in refrigerator.
Wrap well with plastic wrap.
10
Set the MODE to BAKE/TOAST, the TEMP to 450°F
,
the TIMER to
Stay On and wait for the Ready light to illuminate indicating that
your oven is preheated.
29
My Favorite Tomato Sauce
4 servings
INGREDIENTS
1/4 cup extra virgin olive oil
2 small onions, peeled, trimmed, and minced
6 cloves garlic, minced
2 tablespoons tomato paste
4 pounds Roma tomatoes, peeled, seeded, and diced
2 cups chicken stock
14 large fresh basil leaves, washed and dried
12 tablespoons unsalted butter, cut into pieces
kosher salt & freshly ground black pepper to taste
METHOD
1
In a large saucepan, heat the olive oil over medium-high heat.
2
Add the onion and sauté until soft, about 5 minutes. Add the garlic
and cook 1 minute longer.
3
Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes,
and then pour in the chicken stock.
4
Simmer briskly until the sauce is thick, 20 - 30 minutes.
For a finer consistency, pass the sauce though a wire-mesh sieve into
a clean saucepan.
5
Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffonade.
6
Stir in the basil. Whisk in the butter piece by piece, then season to
taste with salt and pepper. Keep warm.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House)
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