Prime rib with parsnip and lemon marinated red onions
Prime rib (högrev/Hochrippe)
- 1 kg Prime rib
- 1 Carrot
- 1 Onion
- 2-3 Garlic cloves
- 1-2 tbsp Tomato paste
- 4-5 dl Red wine
- 1 l Beef stock
- 2-3 Bay leaves
- fresh Estragon
- Salt
- White pepper
Peel and cut carrot, onion and garlic into small pieces/ cubes. Put a large pot on the stove and fry the veggies together with the meat until everything has got a bit of colour. Add the tomato paste, the red wine and the beef stock. Bring it all to a boil and skim. Let it simmer for about 4 hours.
Take out the meat and let it cool off, keep the fluid boiling and reduce it to 4-5 decilitre. Add 1-2 tbsp butter and possibly Maizena in case it needs a thickener.
Cut the meat in 4 pieces and heat them up in the sauce.
Lemon marinated red onion
- 1 Red onion
- 1 Lemon, the juice
Peel and slice the red onion in thin slices. Put the slices in a bowl and squeeze lemon juice over them. Stir and leave for 20-30 minutes.
Parsnip
Peel the parsnips, 1-2 per person depending on the parsnips size, and cut them lengthwise. Fry them in a pan in olive oil until they have a bit of colour, it is best when they still are “al dente”. Add salt and white pepper.
Serve together with kalamata olives and fresh estragon.