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Good sides for prime rib
Posted on 11/29/14 at 7:35 pm
Posted on 11/29/14 at 7:35 pm
Cooking a prime rib in a few days. Usually do a horseradish sauce and some au jus next to it. What else would be a good side?
Thanks
Thanks
Posted on 11/29/14 at 7:42 pm to Tiger In the Swamp
Rosemary and garlic new potatoes
Posted on 11/29/14 at 7:54 pm to Tiger In the Swamp
Double stuffed potatoes.
Grilled asparagus
A few grilled green onions
Baked tomatoes
Sautéed mushrooms in a red wine sauce
Nice bottle of cab
Grilled asparagus
A few grilled green onions
Baked tomatoes
Sautéed mushrooms in a red wine sauce
Nice bottle of cab
Posted on 11/29/14 at 8:15 pm to Tiger In the Swamp
Yorkshire pudding
Asparagus
Au gratin potatoes
Asparagus
Au gratin potatoes
Posted on 11/29/14 at 8:24 pm to htownjeep
doing a prime rib in the oil less fryer tomorrow
Doing roasted garlic potatoes, creamed spinach and blue cheese wedge salads on the side
Doing roasted garlic potatoes, creamed spinach and blue cheese wedge salads on the side
Posted on 11/29/14 at 9:06 pm to cbtullis
I always do Yorkshire pudding with the beef drippings.
Posted on 11/29/14 at 9:13 pm to Tiger In the Swamp
From the Recipe Book, Turnip Gratin. It's awesome.
Ann Burrel's recipe.
2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandolin works best)
1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
Ann Burrel's recipe.
2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandolin works best)
1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
This post was edited on 11/29/14 at 9:17 pm
Posted on 11/29/14 at 10:02 pm to Tiger In the Swamp
I'm curious what would you consider a bad side dish in this scenario?
Posted on 11/30/14 at 1:01 am to Tiger In the Swamp
Yorkshire pudding is a must. Other than that, you're overthinking it. Just remember, the beef is the show.
Posted on 11/30/14 at 4:33 pm to OldHickory
Thanks for the help. Im going to look into the pudding. And you're right, beef is the show.
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