The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.
The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.
The carrots are pretty much as described.
My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
I just started a diet and this is challenging my sanity.
Excuse me while I mop up my drool.
Grandma, is that you?
this sounds nice but isn’t foodporn supposed to look good too?
I look forward to the meals that you will post here! Your plating game must be on point.
It’s hard (not possible?) to make prime rib look beautiful, just on an esthetic level. You did great!
It probably does in person, but the top down angle and the bluish light don’t do it any favour
At least it’s not a pizza for once.
Never been a prime rib fan myself, but I gotta say those are some good looking carrots. Potatoes look top notch too.
As a French speaker I’d love to hear you say pomme purée.
Also, I’m hungry now so thanks I guess.
You most certainly would not! My French is awful. It is a known fact in my house that when Dad says, “You know, the French call this . . .” you should immediately stop listening and assume he is lying.
I use the French name for the dish in this case to signify the style as opposed to the usual American lumpy mashed potatoes with less butter.
The answer is always Royale with cheese.
LE Royal 😎 (there’s even a deluxe version of it)
omg jlai.lu is some amazing french wordplay.
You read it right 🙄
It comes from the former r/rance now !rance@jlai.lu where English was a forbidden language and everything had to be translated to the stupidest version of French.
- Post = Poteau
- Cross post = Croix Poteau
- Breaking News = Journaux cassés
- WTF = Quoi la baise (QLB)
- etc etc, until my personal favourite
- Pain in the ass = Pain dans le cul 🥖
Big fan. By the by, I recently learned how to make chuck roast, yes, chuck roast, have the consistency and taste of Prime Rib through a 24 hour sous vide, then one minute each side pan sear. Knocked my socks off.
I need to try this. What was your sous vide temperature?
worked like a charm. well seasoned 3lbs roast. vacuum sealed. 135 for 24 hrs.
Thank you! I’ll try that the next time it’s on sale.
Speaking my language. Sous vide is rad. Will def have to try this.
That looks fantastic!
Mmm… dessert carrots… My mom used to do baby carrots cooked in butter and (frozen) orange juice concentrate. It was my favorite, but I have since developed a citrus allergy, so I haven’t had sweetened carrots in a long time. I might try this!
Oh man, I bet that tastes like christmas!
