Chef Angie Mar shares perfect Christmas prime rib dinner originally appeared on goodmorningamerica.com
Want to impress your family? Try a delicious meaty centerpiece for your main course.
Chef Angie Mar, the owner and executive chef at New York City's The Beatrice Inn, shared a classic holiday dish with "Good Morning America" from her new cookbook "Butcher and Beast," just in time for Christmas dinner.
Mar's dry-aged prime rib with port and Porcini reduction is a celebratory centerpiece for your holiday table and served with her rustic potato gratin with cheese and melted onions, it's perfection.
Pro tips from Mar: When it comes to buying the prime rib back, quality makes a difference. You'll be able to taste a difference if you treat yourself to the best piece of meat you can afford.
"I go super low and slow," Mar said of her "foolproof" cooking method on "GMA." "And then I crank the heat up and you get this super golden brown crust."
For the holidays, serve everything family-style on festive platters -- it helps bring everyone together around the table.
Get Mar's full recipes below.
Recipe for Dry-Aged Prime Rib with Port and Porcini Reduction
1 prime rib rack with 5 bones, dry-aged for 60 days, trimmed, bones frenched to 1 inch
2 pounds Savory
Flaky sea salt (Maldon salt)
For the Port and Porcini Reduction:
1 tablespoon unsalted butter
1 1/2 cups Ruby port
4 3/4 cups beef stock
4 oz. dried Porcini
1/2 teaspoon cracked black pepper
Preheat the oven to 275 degrees.
Season the rib rack generously with kosher salt on all sides.
Lay the whole bunches of savory along the bottom of a roasting pan with a rack on top, then place the ribs on the rack, fat side up.
Roast together for 20 minutes, until just the herbs are just starting to become fragrant. Remove the ribs from the oven and allow to rest for 20 minutes in a warm place. Return the ribs to the oven and roast for another 20 minutes, or until a thermometer inserted into the thickest part of the meat reaches 85-92 F°. Remove the ribs from the oven and let rest for another 20 minutes.
Increase the oven to 475°F.
Return the ribs to the oven for 20 minutes more and cook until dark golden brown. The internal temperature should be about 115F° for medium rare.
Remove the rack of beef from the oven and rest for 30 minutes.
To serve, slice the meat off the bone completely, cut into 1/4-inch pieces, and arrange on a serving platter. Sprinkle with flaky sea salt. Arrange the bones on a separate platter for guests to enjoy.
For the Port and Porcini Reduction:
In a sauce pot on medium high heat, add the Ruby Port and reduce.
In a separate pot, reconstitute dried Porcini with the beef stock on high heat, then reduce down to
medium heat and simmer for 20 minutes. Add the stock and Porcini into the Port wine reduction.
Reduce until liquid becomes sticky and glossy, and your finger leaves a distinct line when you run it down the back of a sauce-coated spoon, 25-30 minutes. Add butter into the sauce for gloss and sheen; it should emulsify beautifully. Season with pepper and remove from heat.
Recipe for Tartiflette with Marrow-Roasted Onions, Sage, and D’affinois
Serves 2 or 3
A cold-weather dish native to the French Alps, tartiflette is essentially a rustic potato gratin cooked with an abundance of Reblochon cheese and melted onions. The version we make at the Beatrice involves caramelizing the onions in bone marrow to impart a beefier-than-usual flavor, swapping the Reblochon for deliciously nutty, creamy d’Affinois cheese, and adding a bit of sage to softly contrast some of these heavy flavors.
Though we serve the dish as a side at the restaurant, it could certainly stand on its own as a meal, ideally with a glass of Châteauneuf-du-Pape or a flute of Champagne to help cut through all that richness. Tartiflette is intended to be rustic—there’s no need tofuss with peeling the potatoes—so just focus on getting the most sumptuous cheese possible.
4 tablespoons rendered bone marrow
1 medium onion, thinly sliced 2 teaspoons kosher salt, plus more to taste
3/4 teaspoon sugar
6 tablespoons white wine, such as Chardonnay
2 or 3 sprigs sage, leaves picked and cut into a chiffonade
2 medium unpeeled russet potatoes, boiled, cooled, and cut into 1/4-inch slices
Freshly ground black pepper
4 tablespoons crème fraîche
1 pound d’Affinois cheese, at room temperature
Preheat the oven to 400°F.
In a medium sauté pan, melt the bone marrow over medium-high heat. Add the onion and salt and cook until the onion releases its liquid, 8 to 10 minutes.
Stir in the sugar. As the onion begins to brown and the sugars begin to caramelize, 6 to 8 minutes, add 3 tablespoons of the wine, bring to a simmer, and deglaze the pan, scraping up any browned bits from the bottom.
Cook the onion until golden and soft and the liquid is reduced by half, 4 to 6 minutes.
Add the remaining 3 tablespoons wine and reduce again, scraping as necessary, until the onions are a rich brown and jammy, 4 to 6 minutes. Stir in the sage, then remove the pan from the heat.
In a large terrine or soufflé dish, spread one layer of potatoes evenly over the bottom. Season with salt and pepper to taste and spread half of the onions over the top.
Add another layer of potato, then the remainder of the onions.
Spread the crème fraiche across the surface. Slice the cheese in half crosswise, then cap the potato-onion mixture with both pieces of the cheese, rind side up.
Bake until golden brown and bubbling, about 20 minutes. Serve directly from the terrine.
Recipes courtesy of Angie Mar.