Salt and Pepper Prime Rib with Smashed Peas & Spicy Crème Fraîche

By ltrodrigu

Oh, this is so good! A perfectly seasoned and cooked prime rib is heaven enough, but when you add smashed peas and crème fraîche with a kick, it's stellar!

Ingredients

• Prime Rib Rack:
• 1(10-pound)1 (10-pound) prime rib rack
• Salt
• Pepper
• For Smashed Peas:
• 1tablespoon1 tablespoon olive oil
• 3pounds3 pounds pea shoots or spinach
• 3tablespoons3 tablespoons butter
• 6cloves6 cloves garlic, sliced
• 3pounds3 pounds fresh or frozen English peas
• PinchPinch salt
• freshly ground black pepper
• For Spicy Crème Fraîche:
• 2cups2 cups crème fraîche
• 2tablespoons2 tablespoons finely grated fresh horseradish or 1 1/2 tablesoons prepared horseradish
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon juice, to taste

Details

Servings 12
Preparation time 15mins
Cooking time 1125mins
Adapted from wsj.com

Preparation

Step 1

For Prime Rib Rack:
Season prime rib rack generously with salt and pepper. Let meat rest, uncovered, in refrigerator at least 12 hours. Before cooking, remove meat from refrigerator and let it come up to room temperature, about 2 hours.

Preheat oven to 275°F. Set roast in a roasting pan with fat cap facing up. Transfer to oven and roast until a thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 4 hours. Remove roast from oven and let rest on a cutting board at least 30 minutes before carving.

Meanwhile, Make Smashed Peas:
Heat olive oil in a large sauté pan over high heat. Once very hot, sauté pea shoots or spinach just until leaves wilt, 2 to 3 minutes. Transfer leaves to a paper-towel-lined tray and pat dry. Finely chop leaves.

Wipe pan clean and set over medium-high heat. Add butter to pan. Once melted, stir in garlic and peas. Pour in enough water to just barely submerge peas and season with a generous pinch of salt. Simmer until peas plump and brighten in color, about 3 minutes. Stir chopped leaves into peas and cook until most liquid evaporates, about 1 minute more.

Use a potato masher to smash peas until three-quarters of them burst and mash is creamy yet still chunky. Season to taste with salt.

Make Spicy Crème Fraîche:
In a small bowl, mix crème fraîche with horseradish. Season with salt, freshly ground black pepper and lemon juice to taste.

To serve, carve meat and serve with smashed peas and spicy crème fraîche.