A noble cut, Prime Rib is the perfect combination of the tenderness of the ancho steak with the succulence and striking flavor of the rib. So, we have an amazing recipe for prime rib accompanied by pepper risotto for you.
Preparation time: 1 hour
Yield: 2 servings
Difficulty level: medium
LIST OF INGREDIENTS
- 2 pieces of Prime Rib Minerva Angus
- salt to taste
- Ground black pepper to taste
For the pepper risotto we will use:
- 4 red peppers
- 2 cups of arborio rice
- 3 tablespoons of butter
- 1 chopped onion
- 1 tablespoon smoked hot paprika
- 1 teaspoon of salt
- 1 teacup of white wine
- 1 liter of vegetable broth
- salt to taste
- Ground black pepper to taste
PREPARATION MODE
Let’s start with preparing the risotto. So, remove the top and the core of the peppers, drizzle with a generous drizzle of olive oil and bake in a preheated oven at 200ºC for 20 minutes, turning halfway through.
Remove the peppers from the oven and let them cool. Then chop coarsely and set aside.
Now heat a pan with 2 tablespoons of butter and sauté the chopped onion until it starts to become translucent. Add the paprika and rice and sauté for 2 minutes.
Add the wine to the pot with the rice and stir vigorously until almost all the liquid evaporates. Add a cup of the vegetable broth and continue to stir.
Do not stop stirring the rice and add all the vegetable broth little by little, one cup at a time, whenever it starts to dry out. As soon as the rice is al dente, add the rest of the butter and the chopped peppers.
Stir well to incorporate all other ingredients. The risotto is ready, now let’s prepare the meat!
Season the meat with coarse salt and pepper to taste. Grill on one side until you see the juices emerge on the surface, at this point, turn and let it grill for the same time as before.
With the golden prime rib, remove and let it rest for 5 minutes. Then just slice and serve with the risotto – bon appetit!