Chef Avtar Singh Rana’s Prime Rib with Creamy Polenta
Global Chef Signature Recipe • Fine Dining • Serves 4
A classic American steakhouse dish featuring herb-crusted prime rib, silky Parmesan polenta, honey-glazed carrots, garlic bread, rich beef au jus, and creamy horseradish sauce.
Ingredients
1. Herb-crusted prime rib
2–2.5 lb (900 g–1.1 kg) boneless prime rib roast
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp minced garlic
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp kosher salt, or to taste
1 tsp cracked black pepper
1 tsp smoked paprika (optional)
2. Creamy Parmesan polenta
1 cup coarse cornmeal or polenta
4 cups chicken or vegetable stock
½ cup heavy cream
2 tbsp butter
½ cup grated Parmesan cheese
Salt and white pepper, to taste
3. Honey-glazed carrots
12 baby carrots, peeled
1 tbsp butter
1 tbsp honey
¼ cup vegetable stock or water
Salt and freshly ground pepper
Fresh thyme, for garnish
4. Garlicky bread
4 slices artisan baguette
2 tbsp softened butter
2 cloves garlic, minced
1 tbsp chopped parsley
5. Beef au jus
1 cup beef stock
½ cup beef drippings, if available
1 tsp Worcestershire sauce
1 tsp minced shallot
½ tsp fresh thyme
Black pepper, to taste
6. Horseradish cream
½ cup sour cream
1–2 tbsp prepared horseradish
1 tsp lemon juice
Salt and black pepper, to taste
Method of preparation
Step 1 — Prepare and roast the beef
Bring the roast toward room temperature for about 30–45 minutes.
Mix olive oil, Dijon mustard, garlic, rosemary, thyme, salt, pepper, and paprika.
Rub evenly over the beef.
Roast in a preheated oven at 450°F (232°C) for 15 minutes, then reduce to 325°F (163°C) until the desired internal temperature is reached.
Rest for 20–30 minutes before slicing.
Temperature guide: remove at approximately 120–125°F for medium-rare, allowing for carryover cooking. Verify with a thermometer; USDA guidance for whole beef roasts is 145°F with a 3-minute rest.
Step 2 — Make the polenta
Bring stock to a gentle boil.
Slowly whisk in the polenta to prevent lumps.
Simmer gently, stirring frequently, for 25–40 minutes or according to the package instructions.
Stir in cream, butter, and Parmesan.
Adjust seasoning and consistency. The polenta should be creamy and smooth.
Step 3 — Glaze the carrots
Blanch carrots in salted boiling water until just tender.
Drain, then sauté in butter.
Add honey and stock.
Toss until shiny and lightly caramelized. Season and finish with fresh thyme.
Step 4 — Prepare the garlic bread
Mix butter, garlic, and parsley. Spread on the baguette slices and bake at 400°F (204°C) for 6–8 minutes until golden and crisp.
Step 5 — Finish the sauces
For the au jus, sauté shallot briefly in the beef drippings, add stock, Worcestershire sauce, and thyme, then simmer until flavorful. Strain and season.
For the horseradish cream, mix sour cream, horseradish, lemon juice, salt, and pepper. Chill until serving.
Enjoy the fabulous weekend special with chef Avtar Singh Rana.
