Prime Rib And Potato Tots

Prime Rib And Potato Tots Step 2: | Cook The Beef

One of the benefits from cooking meat sous vide is that it’s really hard to over cook it.

Cooking meat sous vide at low temperatures allows us to have more control over the finished product as compared to traditional cooking methods like roasting, in which you cook a piece of meat at a much higher temperature than the internal temp needs to be. Therefore when roasting, the outside is well overcooked by the time the center is cooked correctly.

Sous vide cooking takes out all of the guesswork, and if done correctly, is consistent every time.

We cooked this beef rib at 136° F for just over 4 hours.

Note: You can cook this at a higher temp with lower time, or a lower temp with more time. Just remember as a rule of thumb that reaction rates roughly double with every 15° F rise.

Prime Rib And Potato Tots Step 3 : | Make The Rub

Measure all of the ingredients separately.

Mix until fully incorporated.

Spice Rub Recipe:

1/2 tsp. espelette pepper

1/2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. smoked paprika

1 tbs. brown sugar

1 tbs. ground black pepper

1 tbs diamond kosher salt

Prime Rib And Potato Tots Step 4: | Make The Potato Tot Batter

In order to make these tots puffy, light, and crispy, we need to make a pate choux. (This is the same stuff that eclairs are made from) We then mix the pate choux with eggs, milled potatoes, parmesan cheese, and fry them in duck fat until golden brown and awesome.

To start, place the yukon gold potatoes on salt and into a preheated 350° F oven.

Cook until tender and a cake tester is easily inserted.

Once fully cooked, scoop out the potato into a food mill.

Mill the potatoes and let cool to room temperature.

Next, bring the milk, water, and butter to a boil.

Once it boils, stir in the flour and cook on medium heat until the pate choux pulls away from the pan, and cool to room temperature.

Using a stand mixer, whisk the pate choux until it starts to crumble and add one egg at a time until fully incorporated.

Next, add the milled potatoes, parmesan, and season liberally with salt and pepper.

Mix until fully incorporated.

Cover batter with plastic wrap until ready to cook.

Potato Tots Recipe:

1  1/2 cups water

1/2 cup whole milk

2 cups AP flour

4 oz. butter

4 whole eggs

1 egg yolk

3 cups milled yukon gold potatoes

2 cups parmesan reggiano

Prime Rib And Potato Tots Step 5: | Cook The Potato Tots

Potatoes in duck fat are dynamite however you decide to cook them. We cook ours in duck fat using a preheated  breville smart fryer at 350°F.

This epic duck fat is delicious and we just so happen to love the name! You can check out their other products here.

Using a spoon and your index finger, scoop a small amount of batter and carefully place into the fryer.

Fry until golden brown all over.

Note: Make sure to move quickly when frying so all of the potato tots are cooked evenly, and finish with sea salt and chives.

Prime Rib And Potato Tots Step 6: | Grill The Beef And Slice

Once the beef has cooked in the water bath for 4 hours, remove the meat from the bag and discard the juice, herbs, and garlic. Then dry thoroughly with paper towels.

Once the meat is dry, season it aggressively with the rub.

Next, grill the beef rib whole on all sides. Try to get as much color on the beef without burning it.

Next using a knife, remove the bones, and sear both the bones and underside of the rib eye for extra caramelization, smoke, and flavor.

Remove from the grill, slice and serve.

Note: We only grill the beef for flavor, we are not trying to cook it anymore as it is already pink from end to end after it comes out of the water bath. Because we cooked the meat sous vide, we don’t have to let the beef rest and come back down in temperature like you would a roast. You can slice this larger cut of beef as soon as it comes off the grill.

Conclusion

Sous vide cooking has become overly trendy and over used. However, when done correctly it allows you to achieve results that no other cooking methods can.

Equilibrium cooking is setting the cooking temperature at just above the target core temperature, and allowing the food to come into equilibrium with the bath temperature. (Rule of thumb is roughly 2°F higher).  In this case we were aiming for core temp of 134°F, and we believe this is the simplest approach to cooking sous vide.

There are a few things to remember for cooking meat. Always cook red meat between 131°F and 143°F.

Anything over 143°F and the albumin, which is responsible for the red color, will start to cook and the meat will turn grey and start to dry out.

Don’t cook meat under 125° F because of the lack of pasteurization.

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Stop by next week when we show you how to make a very simple salad of wax beans that we served with this epic prime rib.

Thanks for stopping by epic food blog!