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| Ingredients | | Mushroom & Truffle Macaroni | | 300g dried macaroni | | ¼ cup canola oil | | 150g shallots, finely sliced | | 4 cloves garlic, finely chopped | | 1½ tablespoons finely chopped fresh thyme leaves | | 200g button mushrooms, sliced | | 100g oyster mushrooms, stems discarded and halved | | 100g shiitake mushrooms, stems discarded and sliced | | 40g butter | | 40g flour | | 6 cups milk | | 20g parmesan, finely grated | | 2 teaspoons truffle oil | | ½ cup finely chopped parsley | | sea salt and freshly ground black pepper | | 1 cup coarse breadcrumbs | | 30g butter, melted | | Pea & Horseradish Crush | | 2 tablespoons canola oil | | 100g shallots, coarsely chopped | | 500g peas | | 2 tablespoons creamed horseradish (I use Mandys) | | 4 tablespoons cream | | sea salt and freshly ground black pepper | | To cook and serve | | 1 standard rib roast (6 ribs; see note) | | 1⁄3 cup Dijon mustard | | sea salt and freshly ground black pepper | | 2 carrots, halved | | 3 sticks celery, halved | | 3 medium onions, halved | | extra horseradish (for on the side) |
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| Whole Roasted Prime Rib with Mushroom & Truffle Macaroni & Pea & Horseradish Crush |
| 22 / 02 / 10 Al Brown |
| Photography by Kieran Scott |
Americans are nuts about steak houses and I have to say if I’m spending any length of time “Stateside”, I invariably find myself, at least once, lounging on a leather banquette surrounded by dark wood, polished brass, and waiters in waistcoats and long white aprons. The menus are all pretty standard from one to the next. However, the great ones take their beef seriously – it is all about age, flavour, texture and, of course, size. Never covered with a lot of jus or gravy, the steaks are mostly served naked with mustards, condiments and side dishes making up the meal.
This recipe is typical steak house fare and replicates what I enjoyed when I was last in Chicago. You are forewarned – these are huge (and impressive) steaks on the plate, each with a large rib bone. |
Method |
Mushroom & Truffle Macaroni
Bring a large saucepan of salted water to the boil. Add the macaroni and cook until just tender (5-7 minutes). Remove from the heat, drain in a colander then spread out on a tray to cool.
Place a large sauté pan on medium to low heat. Add the canola oil then the shallots, garlic and thyme. Sauté gently for 20 minutes until soft and translucent. Increase the heat slightly then add all the mushrooms. Mix in and cook for 10 minutes until soft. Remove from the heat and reserve.
Place another saucepan on medium heat. Add the butter and, once melted, add the flour, whisking to form a roux. Continue to whisk and slowly add the milk, a cupful at a time. Once all incorporated, bring up to the boil, stirring, then remove from the heat. Cool a little then add the parmesan and whisk in the truffle oil.
Place the cooked macaroni and the sautéed mushrooms in a large bowl. Pour the white sauce over, add the parsley and mix. Season with sea salt and a liberal amount of pepper then pour into a suitable ovenproof dish.
Put the breadcrumbs in a small bowl and pour in the melted butter. Mix the butter into the breadcrumbs then sprinkle evenly over the macaroni. Refrigerate until required.
Pea & Horseradish Crush
Place a small sauté pan on medium heat. Once hot, add the oil followed by the shallots. Cook for 10 minutes, stirring occasionally, until slightly golden. Remove and reserve.
Place a medium saucepan half filled with salted water on high heat and bring to the boil. Add the peas and cook for 5 minutes or so until tender. Remove, drain and place in a bowl. Add the shallots along with the horseradish and cream.
With a wand blender or similar, process with the pulse button until you have a coarse mash. Season with sea salt and black pepper.
Serve immediately or cool and refrigerate until required.
To cook and serve
Preheat the oven to 160°C-170°C.
Brush the rib roast liberally with Dijon mustard and season with sea salt and fresh black pepper.
Place the carrots, celery and onions in the middle of a large roasting dish. Sit the seasoned roast on top and place in the oven. To cook medium, allow 25-30 minutes per 500g of weight. The internal temperature should reach 65°C.
An hour before the roast is due to come out of the oven, remove the macaroni from the fridge and allow to come up to room temperature.
Once the roast is finished cooking and is resting (allow 30 minutes), place the macaroni in the oven to heat through until golden on top.
Reheat the pea and horseradish crush in a double boiler or microwave.
To serve, slice off each rib steak and place on preheated plates. Scoop out large spoonful of macaroni and place alongside; repeat with the pea and horseradish crush. Serve immediately with some extra horseradish on the side. Serves 6.
Note: Ask your butcher to order and prepare one for you. Take note of the weight to help guide you in the cooking process. 
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