Meal Card: Prime Rib and Horseradish Sauce

Directions

1) Before opening, gently tap potatoes and green beans on the counter to break up. Place crispy onions on the counter to thaw. Open potatoes and pour into a Suvie pan; set green beans aside in the fridge until Step 3. 

2) Add 2 tbsp butter, 1/4 cup milk or water, 1 tsp salt, and ½ tsp pepper for 2 servings (for 4 servings, use 4 tbsp butter, 1/2 cup milk or water, and 2 tsp salt, and 1 tsp freshly ground pepper). Place potatoes in the Top Zone of Suvie.

3) Do not open the prime rib or horseradish sauce packages. Place prime rib steak and horseradish sauce into a Suvie pan and cover completely with water. Place prime rib in the Bottom Zone of Suvie. Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 30 minutes 

Top Zone: Reheat at 250°F for 30 minutes 

4) When the cook is complete, remove prime rib from Suvie and set aside to rest. Pour off water from pan with prime rib. In a clean, dry Suvie pan, combine green beans, 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, use 2 tbsp oil, 1 tsp salt, and ground black pepper). Place pan in the Bottom Zone and confirm Broil for 5 minutes.

5) After broiling, remove prime rib from packaging, reserving the liquid from the packaging in a small bowl. Thinly slice prime rib against the grain. 

6) Gently stir potatoes, butter, and milk together. Season to taste with salt and pepper, and divide between plates.

7) Divide prime rib and green beans between plates and drizzle each serving with the creamy horseradish sauce. Sprinkle with crispy onions and serve.