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Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes

Name: Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes
Cook time: 1 h
Yield: 4
Ingredients: PARMESAN POTATOES; 6 medium potatoes, quartered lengthways; 250ml (1 cup) fresh cream; a handful of grated Parmesan; salt and freshly ground black pepper, to taste; RIBS; 125ml (½ cup) dark soy sauce; 125ml (½ cup) Worcestershire sauce; 30ml (2 tbsp) red wine; 4 dry-aged prime ribs; BÉARNAISE SAUCE; 250g butter; 100ml white wine vinegar; 2,5ml (½ tsp) black peppercorns; fresh tarragon, chopped, to taste; 3 large egg yolks

July 18, 2016 (Last Updated: January 11, 2019)

wood smoked prime rib of beef with bearnaise sauce and creamy parmesan potatoes recipe

Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes is the perfect barbecue dish. Your guests are sure to be impressed by these delicious flavours.

To drink: Le Riche Cabernet Sauvignon Reserve 2004’s liquorice and roast meat flavours make this benchmark wine a perfect match.

Print Recipe

Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes

Serves: 4

Cooking Time: 1 hour

Ingredients

PARMESAN POTATOES
6 medium potatoes, quartered lengthways
250ml (1 cup) fresh cream
a handful of grated Parmesan
salt and freshly ground black pepper, to taste
RIBS
125ml (½ cup) dark soy sauce
125ml (½ cup) Worcestershire sauce
30ml (2 tbsp) red wine
4 dry-aged prime ribs
BÉARNAISE SAUCE
250g butter
100ml white wine vinegar
2,5ml (½ tsp) black peppercorns
fresh tarragon, chopped, to taste
3 large egg yolks

Instructions

Preheat the oven to 180°C.

For the potatoes, place the potatoes in a deep roasting pan. Pour over the cream and sprinkle with the Parmesan. Season to taste. Bake until cooked through, about 45 minutes.

For the ribs, prepare a kettle braai with oak roots or another wood that will smoke.

Combine the soy sauce, Worcestershire sauce and red wine.

Once the braai is hot and smoking, grill the ribs. Keep basting the meat and keep the braai closed as much as possible to allow the smoke to get into the meat. Once cooked, remove from the braai and leave to stand for 5 minutes before slicing.

For the Béarnaise sauce, melt the butter in a saucepan.

Combine the vinegar, peppercorns and tarragon in another saucepan and reduce by about three quarters. Strain. Pour the sauce into a food processor, add the egg yolks and blend. Slowly add the melted butter to thicken.

Serve the ribs with the potatoes and the sauce.