Niman Ranch Grassfed Beef Prime Rib, Beef Fat Salsa Verde, Worcestershire Sauce, Lovage Oil
Chef Brad Willits of Hatchet Hall | Los Angeles, CA
Adapted by StarChefs | November 2028 | Photo: Elli Lauren
INGREDIENTS
Prime Rib:
1 Niman Ranch grassfed beef prime rib
Shio koji
Worcestershire Sauce:
Neutral oil
4 onions, thinly sliced
8 jalapeños, thinly sliced
¼ pound thinly sliced garlic
1 gallon distilled vinegar
2 quarts dark corn syrup
1 quart cane syrup
1 quart lemon juice
1½ pounds grated horseradish
½ pound brown anchovies
¼ cup kosher salt
1 tablespoon ground black pepper
¾ teaspoon cloves
Lovage Oil:
100 grams lovage
200 grams grapeseed oil
Slow-Cooked Prime Rib:
Olive oil
Cracked black pepper
Beef Fat Salsa Verde:
25 grams shallots
Champagne vinegar
Kosher salt
100 grams chiffonade parsley
30 grams chiffonade cilantro
25 milliliters olive oil
15 grams chopped capers
10 grams fish sauce
Juice of ½ lemon
METHOD
For the Prime Rib:
In a large nonreactive container, coat beef with shio koji. Cover and refrigerate 8 hours.
For the Worcestershire Sauce:
In a large pot over medium flame, heat oil. Add onions and cook until caramelized. Add jalapeños and garlic. Cook until fond develops. Add remaining ingredients and 2 quarts water. Reduce heat and let simmer until desired consistency is achieved. Pass through a fine-mesh sieve. Bottle and reserve.
For the Lovage Oil:
Bring a pot of water to a boil. Add lovage and blanch 25 seconds. Shock in ice water. Using a cheesecloth, strain and squeeze out all excess water. Transfer to a Vitamix Commercial blender. Add oil and blend 4 minutes on high speed, or until mixture is fully emulsified. Pass through a coffee filter. Bottle and reserve.
For the Slow-Cooked Prime Rib:
Heat oven to 275°F. Place Prime Rib on a clean work surface and brush off koji. Season with oil and pepper. Truss and transfer to a hotel pan. Roast 3 hours, or until internal temperature of the beef reaches 118°F. Let rest 1 hour, reserving beef fat and cooking liquids separately.
For the Beef Fat Salsa Verde:
In a mixing bowl, combine shallots and enough vinegar to submerge. Season with salt. Let sit 30 minutes at room temperature. Add remaining ingredients, 200 milliliters Lovage Oil, and 50 grams reserved Prime Rib cooking liquid and beef fat. Season with additional salt. Set aside.
To Assemble and Serve:
Prepare and heat grill. Place Slow-Cooked Prime Rib on hot grill and roast until heated through. Let rest, then slice to desired thickness. Shingle slices across across a serving plate. Top with desired amount Beef Fat Salsa Verde. Drizzle with desired amount Worcestershire Sauce and Lovage Oil.
