Rich and creamy truffle cauliflower is the ideal base on which to serve decadently meaty prime rib. Sous vide until the perfect temperature, the beef is drizzled with pan juices and served with a side of sweet green peas. This classic meal is one you won’t want to miss.
Meal Card: Prime Rib with Creamy Truffle Cauliflower & Peas
Ingredients
- 1 – 2 packages Creamy Cauliflower
- 1 – 2 packages Prime Rib Steak
- 1 – 2 packages Green Peas
- 1 – 2 packets truffle zest
Directions
1) Place creamy cauliflower in warm water to thaw for 2 minutes. Place the green peas in the fridge to thaw during the cook. Cut open the creamy cauliflower and add to a Suvie pan. Place pan in the top zone of Suvie.
2) Do not open the prime rib packages. Place prime rib steak into a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie.
3) Input settings and cook now. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Sous Vide at 125°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.
5) Add green peas with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/2 tsp (1 tsp for 4 servings) salt and freshly ground pepper to now empty pan. Place in Bottom Zone and confirm broil time (5 minutes). Leave the creamy cauliflower in Suvie to keep warm.
6) After broiling, remove prime rib from packaging, reserving the liquid from the packaging in a small bowl. Thinly slice prime rib against the grain.
7) Stir creamy cauliflower together and sprinkle with truffle zest. Season to taste with salt and pepper; divide between plates. Divide prime rib and green peas between plates and drizzle each serving with the reserved liquid.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 600, Total Fat 32g, Total Carbohydrates 13g, Total Sodium 990mg, Total Protein 62g.
