this post was submitted on 04 Apr 2024
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Prime rib, pommes puree inspired by American loaded potatoes, and maple butter carrots with cinnamon and nutmeg (lemmy.world)
submitted 7 months ago* (last edited 7 months ago) by [email protected] to c/[email protected]
24 comments fedilink hide all child comments
 

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!

top 24 comments
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[–] [email protected] 12 points 7 months ago

I just started a diet and this is challenging my sanity.

[–] [email protected] 10 points 7 months ago (1 children)

Excuse me while I mop up my drool.

[–] [email protected] 10 points 7 months ago

Grandma, is that you?

[–] [email protected] 7 points 7 months ago (3 children)

this sounds nice but isn't foodporn supposed to look good too?

[–] [email protected] 12 points 7 months ago (1 children)

I look forward to the meals that you will post here! Your plating game must be on point.

[–] [email protected] 6 points 7 months ago

It's hard (not possible?) to make prime rib look beautiful, just on an esthetic level. You did great!

[–] [email protected] 2 points 7 months ago

It probably does in person, but the top down angle and the bluish light don't do it any favour

[–] [email protected] 2 points 7 months ago

At least it's not a pizza for once.

[–] [email protected] 6 points 7 months ago

Never been a prime rib fan myself, but I gotta say those are some good looking carrots. Potatoes look top notch too.

[–] [email protected] 5 points 7 months ago (1 children)

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.

[–] [email protected] 5 points 7 months ago (1 children)

I need to try this. What was your sous vide temperature?

[–] [email protected] 4 points 7 months ago* (last edited 7 months ago) (2 children)

worked like a charm. well seasoned 3lbs roast. vacuum sealed. 135 for 24 hrs.

[–] [email protected] 2 points 7 months ago

Thank you! I'll try that the next time it's on sale.

[–] [email protected] 2 points 7 months ago

Speaking my language. Sous vide is rad. Will def have to try this.

[–] [email protected] 5 points 7 months ago (2 children)

As a French speaker I’d love to hear you say pomme purée.

Also, I’m hungry now so thanks I guess.

[–] [email protected] 5 points 7 months ago (1 children)

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.

[–] [email protected] 4 points 7 months ago (1 children)

The answer is always Royale with cheese.

[–] [email protected] 1 points 7 months ago

LE Royal 😎 (there’s even a deluxe version of it)

[–] [email protected] 3 points 7 months ago (1 children)

omg jlai.lu is some amazing french wordplay.

[–] [email protected] 2 points 7 months ago* (last edited 7 months ago)

You read it right 🙄

It comes from the former r/rance now [email protected] 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 🥖
[–] [email protected] 2 points 7 months ago

That looks fantastic!

[–] [email protected] 1 points 7 months ago

Oh man, I bet that tastes like christmas!

[–] [email protected] 1 points 7 months ago

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!