Prime Rib Roast with Ratatouille Salad (Serves 6 to 10)
Ingredients:
Ratatouille Salad
- 3/4 cup olive oil
- 3 cloves garlic, peeled and finely chopped
- 1 onion, peeled and chopped
- 2 red bell peppers, cored, seeded, and chopped
- 1 large eggplant, trimmed and chopped
- 1 yellow squash, trimmed and chopped
- 1 cup tomato paste
- 2 tomatoes, cored, seeded, and chopped
- 1 tablespoon finely chopped fresh basil
- Salt
- Freshly ground white pepper
- 1/4 cup balsamic vinegar
- 6 to 7 rib Certified Angus or Painted Hills all Natural Prime Rib,
seasoned by Main Street Meat & Fish Market
Instructions:
Heat 1/4 cup of the oil in a large sauté pan over medium heat. Add the garlic, and sauté until lightly browned, about 1 1/2 minutes. Stir in the onion and bell peppers and sauté until softened, about 1 1/2 minutes.
Toss in the eggplant and squash and stir in the tomato paste. Raise the heat to high, bring to a boil, and boil for about 5 to 8 minutes, stirring frequently.
Add the tomatoes, cook for 1 minute more, and season with salt and white pepper.
Remove from heat and allow to cool to room temperature. Chill in the refrigerator for at least 1 hour.
In a small mixing bowl, whisk together the remaining 1/2 cup olive oil and the balsamic vinegar to make a vinaigrette. Pour over the ratatouille and toss gently to combine. Serve chilled.
Sesoned Prime Rib cooking times are as follows:
|
Approx. Weight | Oven Temp | Cooking Time | Meat Thermometer |
| 6 ribs | 14 to 16 pounds | 450 deg/325 deg F | 3 to 3 1/4 hours | 120 degrees F |
| 7 ribs | 16 to 18.5 pounds | 450 deg/325 deg F | 3 1/4 to 4 hours | 120 degrees F |
Place the ratatouille in the center of the plate and lay the prime rib over top.
