Just a brief post from the cooking files – smoked prime rib roast. There’s nothing like a well prepared hunk of meat to serve as show-stopper for a dinner party. This beef roast was covered in a generous amount of salt, pepper, and fennel pollen then it rested in the refrigerator for a number of hours. Before cooking it came to room temp on the counter for another few hours.
It was smoked on my Big Green Egg for a couple hours at around 250. When it was just about ready it was removed and blasted in the oven to firm up the bark. It had a nice rest then it was sliced up and served with monster asparagus, The Food Lab hasselback gratin, and a salsa verde.
If you haven’t tried the hasselback gratin, it’s a fun creation that is worth the effort. It combines a wonderful gratin, creamy and tender on the bottom, with crusty and crunchy potato “chips” with frico’d cheese on top. If you do try it, I find it needs more cooking time than the recipe states, so plan accordingly. It can also be par-cooked ahead of time it that helps from a planning perspective.
This dinner party provided the chance to use my fancy toast holder wifey bought me. She spotted them at an antique market, just after we enjoyed a dinner at Bacchanalia, which uses a similar necessity during their dinner service. Fancy toast holders are a reminder to live life to the fullest!