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Serves Six
- from David Burke’s New American Classics
5 stalks celery
3 large onions, cut crosswise into 1-inch thick rings
3 large carrots, cut into ¼ inch thick sticks
6 cloves peeled garlic
1 bay leaf
¼ cup olive oil
5-pound prime beef rib roast, trimmed of excess fat
Coarse salt and coarse black pepper
Gratin Potato (recipe to follow)
Preheat the oven to 500 degrees. Place the celery,
onions, and carrots in the bottom of a roasting pan. Stir
in the garlic, bay leaf, and olive oil, stirring until
the vegetables are nicely coated. Generously season
the roast with salt and pepper and place it on top of the
seasoned vegetables. Place in the preheated oven
and roast for 15 minutes, or just until the meat is beginning
to brown. Lower the heat to 425 degrees and continue
roasting for 30 minutes (or perhaps a bit longer), or until
an instant-read thermometer inserted into the center reads
120 degrees for rare. Remove from the oven and allow
the meat to rest for 15 minutes. Remove and discard
the bay leaf. Carve the meat at the table and serve
with a wedge of Gratin Potato and the roasted vegetables.
2 tbsp softened butter
2 tbsp minced fresh chervil
1 tbsp minced fresh thyme
1 tbsp minced fresh tarragon
1 tbsp minced fresh chives
4 cups heavy cream
2 tbsp Roasted Garlic Puree
salt/pepper to taste
6 large Idaho potatoes
4 cups gruyere cheese
½ cup freshly grated Parmesan cheese
Preheat the oven to 375 degrees. Lightly coat a
10-inch-oval casserole dish with softened butter. Set
aside.
Combine the chervil, thyme, tarragon, and chives in a
small bowl. Set aside.
Combine the cream and garlic puree with salt and pepper
to taste in a medium saucepan over medium heat. Bring
the mixture to a boil and immediately remove from the heat. Keep
warm.
Peel the potatoes and cut them lengthwise into ¼-inch
thick slices on a mandoline or Japanese vegetable slicer. Ladle ½ cup
of the warm cream mixture into the bottom of the prepared
casserole. Working quickly, make a ring of slightly
overlapping potato slices around the perimeter of the prepared
casserole. Continue making slightly overlapping potato
rings until the bottom of the dish is entirely covered
with potatoes. Lightly season the top with salt and
pepper. Sprinkle 1 tbsp of the reserved herb mixture
over the seasoning. Using 1 cup of the grated gruyere,
make a thin later of cheese over the potatoes. Ladle
1 cup of cream over all of it. Continue making layers
of potatoes, seasoning, herbs, cheese and the cream mixture
until you have made 3 additional layers. Finish with
a layer of Parmesan. Cover the entire casserole with
aluminum foil and place in the preheated oven. Bake,
covered, for 1 hour, or until a toothpick is easily inserted
into the center. Remove the foil and bake for an
additional ten minutes, or until the top is golden brown. Remove
the gratin from the oven and allow to rest for 15 minutes
to firm up before cutting into serving pieces.
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