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A deconstructed Rib Eye

The Decon 3

1 whole prime rib
1 oz. chives
4 oz. roasted garlic
1 oz. chopped rosemary
2 gallons veal stock
2 quarts red wine
1 cup potato puree
1 cup marsala
1/2 cup canned fried onions
Salt and fresh ground pepper
2 cups Olive oil


It is a whole prime rib that is completely deconstructed! It has three different cuts, three different cooking preparation and three presentations all in one! This dish stands alone! Three parts of the Decon are the Spinellis, Heart and The Short Rib.

The Spinellis , which is the top cap of the prime rib is completely defatted, pounded to 1/2 inch thick, creating a 11x22 rectangle rubbed with roasted garlic, rosemary and salt and pepper. Then you roll it tight, forming a long tube and then tie tight. Cut the spinellis into 12 portions. Using 1 piece as a demo, sear both sides of meat in a hot pan, deglaze with marsala, veal demi and butter. Reduce until proper sauce consistency is achieved. Adjust seasoning and set aside.

The Heart is defatted, portioned into 12 steaks. Season one steak with salt and pepper and grill until desired temperature is achieved. Set aside to rest

For the Short Rib: Season both sides of rib with salt and pepper. Heat olive oil in a large pan, sear both sides of the ribs until golden brown, deglaze using red wine and cover veal stock, cook in the oven at 350 F for two hours or until fork tender. This can be done 1 day ahead.

Plate up: Using a large square plate, place the heart in the middle and top with fried onions. Next place mashed potatoes on the right of the plate and top with the short rib. Last step, Place the Spinellis on the left of the heart and top with chopped chive and serve!


Servings: 15

Nutritional information per serving


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