Sous Vide Rib Roast with Steakhouse Creamed Spinach and Potato Gratin

LET’S GO

PREPARATION

1. Cook prime rib sous-vide

   Trim any excess fat from your prime rib roast. Then sous-vide according to the instruction of your sous-vide brand.
   Sous vide duration will heavily depend on the thickness of your meat cuts. A rough rule to go by is 1 hour for each 0.5 in of meat. However, don’t worry about “cooking too long”. Since sous vide bath are temperature controlled it is almost impossible to overcook your meat if you have dialed in the correct temperature.
   For this recipe we recommend to sous vide your prime rib for around 5.5 hours at 125 °F degrees. This way your prime rib will come out medium-rare after finishing it of on the Otto Grill. If you prefer your meat more done or even blue rare please check our comprehensive guide around temperatures for your steak.

2. Preparing the christmas side dishes

   While your prime rib roast is getting up to temperature in the sous vide bath, we’re on to preparing our side dishes. First take the spinach out of the freezer and set aside for defrosting. Next, wash the Brussel sprouts and cut in halves. Set aside.
   On to the potatoes: Peel your potatoes and cook for about 15 minutes. Cool under cold water, transfer to a bowl and put in the fridge for further cooling. This will make cutting and finishing the potatoes later on much easier. You can also do this the day before to safe some time and space in the kitchen.

3. The sauce

   Every roast needs a good, hearty sauce! For this recipe Otto decided to use a fruity savory onion grape sauce this christmas. The first step to prep is peeling and quartering your shallots. Then wash the grapes and set aside together with the shallots.

4. Preparing the potato gratin

   After cooling the potatoes in the fridge, take them out and cut them in ¼ – ½ in thick slices. Otto’s Cutting Board is perfect for cutting veggies but you can of course use any other cutting board instead.
   Next chop up your onion, garlic and parsley and set aside for further instructions.
   Melt 3-4 tbsp of butter in a pot over medium heat. Add 3 tbsp of all-purpose flour, salt and pepper and whisk until all flour lumps have dissolved. Now add fresh cream and milk and bring to a boil while stirring. Do not heat to quickly to avoid your mixture from burning and sticking to your pot. Now add your parsley and simmer for another 2 minutes until you can see and feel your mixture thickening. Take the pot off the stove and place unto a cool surface / are on the stove. Add the cheddar and stir until the cheddar has melted completely. Then add your chopped garlic and onions.
   Take a heat resistant pan or casserole pan that will fit into the Otto Grill (should be made of either cast iron, stainless steel or ceramic). Brush with butter and then start to add layers of your potato slices. After all potato slices have been layered, poor over your cheddar-cream mix.

GRILLING

1. Heat up your Otto Grill

   Before firing up your grill take out the grate, to prevent the outer layer of your meat from overcooking through direct contact with a hot grate. For the perfect crust we always recommend to take out the grate while heating up your Otto Grill. Now heat up your Otto Grill at max temperature for 3-4 minutes, then bring heat down to medium.

2. Grilling your Rib Roast

   After a few hours in its sous vide bath it’s time to sear your rib roast. Place your dripping pan onto the heat shield / bottom of the grill. Place your grate on the lower dripping pan rack. Lower your grate until it rests directly on top of your dripping pan. You should be on Meat-O-Meater level 5 now.
   Put your sous vide rib roast on the grate and into the Otto Grill. Turn (not flip) from time to time in order to ensure even cooking and searing on all sides. Make sure that your christmas roast forms a delicious brown crust on all sides. Monitor closely to prevent your roast from charring. When you are happy with your crust, turn down your Otto Grill to low heat. Take out the prime rib roast and transfer to a plate or cutting board.

   
   
   



3. The Sauce – continued

   Take your chopped shallots and fry with some butter until translucent. Then transfer to a bowl and put aside.
   Take the dripping pan out of the Otto Grill and transfer the fat and juices from your grilled roast into a pot. Add beef broth and bring to a boil. Add the corn starch and mix well until your sauce begins to thicken. Then add your grapes and simmer over medium heat for another 5 minutes. Now add your pre-cooked shallots and simmer for another 2-3 minutes. Take off the stove and transfer to a saucier or bowl for serving.

4. Preparing the creamy steakhouse spinach

   You can prepare this side dish on the Otto Grill or on your stove. Since we will be using the Otto Grill for other dishes as well, we recommend to do the pre-cooking on the stove and to finish the creamy spinach on the Otto Grill (step 10).
   First cut the mozzarella into little pieces and set aside in a bowl.
   Next, take a heat resistant pan and add 4 tbsp of butter. Melt over medium heat. Add chopped garlic and chopped shallots and stir fry for around 8 minutes. Then lower the temperature to low and add salt, pepper and muscat. Add all-purpose flour and continue to cook for another 3 minutes while constantly stirring. Add fresh cream and bring the temperature up to high. Keep stirring and bring everything to boil.
   Now add your mozzarella pieces and the cream cheese and mix well until the cheese has melted and integrated into the mixture. Cook for another 6-8 minutes until the sauce has thickened. Now add your defrosted spinach and half of your grated parmesan cheese. Mix well and set aside for step 10.

5. Brussel sprouts-chestnut medley

   This is another grilled side dish that is perfect for and super easy to cook on the Otto Grill. First take your diced bacon / pancetta and put into a heat resistant bowl. Put this into your Otto Grill and turn the heat to medium. Grill for about 3 minutes until the bacon starts to form a sizzling crust. Add your brussel sprouts halves and chestnuts and mix well to ensure that everything gets a little bit of bacon fat. For stirring we recommend to use stainless steel tongs or a spatula. Grill for another 5 minutes and mix from time to time until you see the brussel sprouts starting to brown. Take out and serve hot.

   
   
   
   
   

6. Grill the steakhouse creamed spinach

   To give your spinach the perfect finish, put it back into the Otto Grill for 3-5 minutes at medium heat on Meat-O-Meter level 3-4. Stir a couple of times to allow for an even heating process. As soon as you see the spinach browning on top, take it out of the Otto Grill and sprinkle with grated Parmigiana cheese. Your steakhouse creamed spinach is now ready to be served.

   
   
   



7. Finishing off your creamy scalloped potatoes

   As a final step to complete Otto‘ Christmas menu we’ll finish off the potato gratin. Take your heat resistant pan with the pre-cooked potato gratin from step 4 and place it into the Otto Grill, onto the grate. Bring the grate to Meat-O-Meter level 4 and cook the potato gratin at medium heat for about 5 minutes. Monitor closely. You are looking for the gratin to form an even golden brown crust. If possible, turn the pan at least once to ensure and even cooking and browning process. Once you are happy with your crust, take out and serve!

   
   
   
   
   

   Congratulations! You have just cooked a whole Christmas course on your Otto Grill. We hope you had fun and wish you a Merry Christmas!