Nothing says "Summer" like BBQ and this recipe from Lindsay Anderson and Dana VanVeller's cookbook Feast: Recipes and Stories from a Canadian Roadtrip, is a "prime" example (see what we did there?)
Though the term “Alberta beef” has become absolutely ubiquitous, one place in Calgary continues to redefine what Alberta beef means: CHARCUT Roast House, led by co-owners and chefs Connie DeSousa and John Jackson. To our great delight, they shared their much-lauded recipe for prime rib.
Dana first tried this recipe out on her family, who are known to voice their opinions loudly and repeatedly, particularly when it comes to meat. The response was overwhelmingly enthusiastic, especially when it came to the horseradish cream, of which they were initially skeptical. Tasting fresh horseradish completely changed their minds, however. CHARCUT cooks their prime rib over a rotisserie, and we’ve included instructions for oven roasting as well.
8- to 12-pound (3.5 to 5.5 kg) piece beef rib-eye, choice or prime grade, bone-in preferably
Butcher’s Twine, if using a rotisserie
3/4 cup (185 mL) grainy mustard
3 Tbsp (45 mL) salt
11/2 Tbsp (22 mL) freshly ground black pepper
4 cloves garlic, minced
4 sprigs rosemary, chopped
4 sprigs fresh thyme, chopped
1 cup (250 mL) whipping cream
1 cup + 1 Tbsp (265 mL) fresh horseradish, peeled and finely grated
1 cup (250 mL) sour cream
1 Tbsp (15 mL) Dijon mustard
3/4 cup (185 mL) white wine vinegar
13/4 tsp (8 mL) salt
Arugula, coarse or flaky sea salt, lemon wedges, and extra virgin olive oil
Mix the mustard, salt, pepper, garlic, rosemary, and thyme together and rub evenly over all sides of the rib-eye. Cover and let the meat marinate in the refrigerator for 45 minutes, or ideally overnight. Remove the meat from the refrigerator, uncover, and let sit at room temperature for 30 to 60 minutes before cooking.
If using the oven, preheat it to 250°F (120°C).
Place the rib-eye, bone side down, on a grill rack in a sturdy metal roasting pan on the bottom shelf of the oven. For a rare roast, cook for 4 to 5 hours, or until an instant-read thermometer inserted in the deepest part of the meat reads 122°F (50°C). Timing will vary based on the shape and size of the cut of meat, so it’s best to use a thermometer here. If the meat still has bones, make sure the thermometer is measuring the meat, as the bones will read at a higher temperature. The internal temperature of a rib-eye roasted at low heat will not rise very much once taken out of the oven, so remove it when it has reached the temperature you desire.
While the rib-eye is cooking, make the horseradish cream. The cream is best when made at least 30 minutes ahead of time so the flavours have a chance to blend. In a large bowl, whip the cream to soft peaks with an electric mixer. In a separate medium bowl, mix the grated horseradish, sour cream, mustard, white wine vinegar, and salt until combined. Gently fold in the whipped cream.
Once the meat has reached 122°F (50°C) (or higher, if desired), remove it from the oven and crank the tem- perature to 500°F (260°C). Create a loose tinfoil tent to cover (without touching) the meat while it rests for at least 30 minutes or up to 90 minutes. Just before you’re ready to slice and serve, remove the foil tent and place the rib-eye in the preheated oven. Roast until the outside has browned and crisped, about 10 minutes. Remove from the oven, carve out the bones, slice, and serve.
If using a rotisserie, tie the rib-eye with butcher string, looping every 3 inches (8 cm) until secure. Skewer the rib-eye on the rotisserie and cook over medium-high heat, until the internal temperature reads 122°F (50°C). Remove and let rest for 30 minutes with a loose, tinfoil tent covering (but not touching) the meat. Once it has rested, slice and serve.
Serve with fresh arugula, a side of sea salt, lemon wedges, olive oil, and plenty of horseradish cream.
Recipe and image excerpt are copyright © 2017 Lindsay Anderson and Dana VanVeller. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.