BYU Broadcasting | Culinary Creations

Directions: Blend rosemary, garlic, mustard, oil, salt and pepper with mortar and pesto or in food processor. Place onions and carrots in bottom of roasting pan. Cover with water. Place beef, fat side up, on top of vegetables. Rub rosemary mixture all over beef. (May be covered and refrigerated up to two days at this point.)

Preheat oven to 300 degrees. Place beef in oven and roast for approximately 20 minutes per pound or until a Aquick-read@ thermometer registers 125-130 degrees when inserted into the center of the roast. Remove from oven and let stand with a foil tent for 30 minutes before carving. Temperature will continue to rise 5-10 degrees. This produces a rare to medium rare roast. If you prefer a more done rib, roast beef to 135-140 degrees. I do not recommend roasting a prime rib higher than this. Garnish with rosemary springs and caramelized freshgreen beans.

Serve with Horseradish Caper Sauce.

Horseradish Caper Sauce
Printable Version

Ingredients:

1 cup whipping cream

2 cup mayonnaise

2 cup prepared horseradish (drained)

1/4 cup whole grain mustard

2 tablespoon capers

2 teaspoon sugar

salt and pepper to taste

Directions: Whip the cream in small bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard. Fold mixture into whipped cream. Fold in capers and sugar. Season with salt and pepper. May be covered and refrigerated up to two weeks. Delicious served with roast beef.

World's Most Elegant Potato Gratin
Printable Version

Ingredients:

1 cup butter (melted)

1 cup cream

2 tablespoon fresh thyme (chopped)

2 tablespoon garlic (minced)

salt and pepper

2 pounds white potatoes

2 pounds sweet potatoes

2 pounds red-skinned potatoes

1 bunch green onions (cleaned and chopped)

Directions: Peel white and sweet potatoes. Thinly slice all three kinds of potatoes. Pour a little butter in bottom of 3 quart baking dish. Combine remaining butter, thyme, and garlic. Begin to layer each variety of potatoes in the baking dish. Lightly sprinkle salt and pepper, butter mixture, and chopped onions between each layer. Continue to layer until all potatoes are used. Pour the cream over the top of the completed dish.

Preheat oven to 400 degrees. Cover the potato dish with foil and bake for 60 minutes. Remove the foil and continue to bake for an additional 15 minutes until potatoes are tender and top is golden brown.

If you want to prepare this dish ahead, the potatoes must be parboiled before slicing to prevent darkening. The completed prepared dish may be refrigerated overnight before baking.

Fresh Green Beans with Caramelized Onions and Roasted Red Peppers
Printable Version

Ingredients:

3 pounds fresh green beans

6 onions (peeled and cut into 8 wedges)

1/4 cup olive oil

2 tablespoons butter (melted)

1/3 cup sugar

1 cup julienne strips of roasted red peppers

salt and pepper to taste

splash of balsamic vinegar (optional)

Directions: Preheat oven to 425 degrees. Place onion wedges on rimmed baking sheet. Drizzle with olive oil, butter and sugar. Toss. Roast in oven 15 minutes. Stir and continue to roast for 20 to 25 minutes until onions are chestnut brown.

Clean and trim green beans. Bring a large pot of salted water to the boil and cook green beans until crisp tender about 10-12 minutes. Drain. Add caramelized onions and roasted red peppers to the green beans. Toss gently and season to taste. Splash with balsamic vinegar. Serve immediately. (Green beans may be covered and refrigerated overnight. Reheat and add vinegar before serving.)

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