Enjoy a classic Sunday supper roast with our latest prime rib meal. Tender and decadent prime rib is served with a creamy peppercorn sauce. A side of sweet green peas and fluffy roasted potatoes make the perfect accompaniment for soaking up all that extra sauce.
Meal Card: Prime Rib & Peppercorn Sauce with Roasted Potatoes and Peas
Ingredients
- 1-2 packages Prime Rib
- 1-2 packets Creamy Peppercorn Sauce
- 1-2 packages Green Peas
- 1-2 packages Roasted Potatoes
Directions
1) Before opening, gently tap peas and potatoes on the counter to break up. Open peas and potatoes, and add to a Suvie pan.
2) Season peas and potatoes with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and freshly ground black pepper). Place pan in the bottom zone of Suvie.
3) Do not open the prime rib or creamy peppercorn sauce packages. Place prime rib steak and creamy peppercorn sauce into a Suvie pan and cover completely with water. Place pan in the top zone of Suvie.
4) 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
5) When the cook is complete, remove pan with prime rib from Suvie and pour off water. Keep pan with peas and potatoes in Suvie and set to broil for 10 minutes.
6) Remove prime rib from packaging, reserving liquid in a small bowl for serving. Thinly slice prime rib against the grain.
7) Divide peas, potatoes, and prime rib between plates. Season to taste with salt and pepper and top with the creamy peppercorn sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 780, Total Fat 32g, Total Carbohydrates 55g, Total Sodium 1310mg, Total Protein 64g.
