When it comes to serving an impressive meal, whether for a holiday or a celebration, this Wagyu beef prime rib roast will be there for you.
Little embellishment is needed for this gorgeous rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature will create a beautiful crust which will add tremendous flavor and seal in the juices. Cooked to medium-rare, this Wagyu prime rib is melt-in-your-mouth tender. It should serve 6 to 10 people, depending on whether you get a 3- or 4-rib roast. And how hungry the people are.
Wagyu beef rib roast, 3 or 4 bone
Freshly cracked black pepper
1. Remove the roast from the refrigerator about 1 hour prior to cooking.
2. Preheat the oven to 450 degrees F.
3. Generously season the meat on all sides with kosher salt and freshly cracked black pepper. Place roast fat side up in a rack on a shallow pan. Roast for 25 minutes.
4. Reduce the oven temperature to 350 degrees F and continue to roast for about 15 minutes per pound, or until an instant read thermometer reaches an internal temperature of 130 – 140 degrees F, for a medium-rare center.
5. Allow the roast to rest on a cutting board for at least 15 minutes before carving. Spoon warm pan drippings over, if desired.
Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity.
4 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon salt, plus more to taste
1 1/2 cups cream (or milk)
5 tablespoons D’Artagnan Black Truffle Butter
Freshly-ground black pepper, to taste
2 pounds D’Artagnan Kobe-Style Ground Wagyu Beef
1 large onion, minced
1 clove garlic, minced
2 carrots, diced
1 1/2 tablespoons tomato paste
2 teaspoons Dijon mustard
1 teaspoon unsweetened cocoa powder
1 cup peas
1/2 container D’Artagnan Veal Demi-Glace, dissolved with 1/2 cup hot water
1/2 cup red wine
- Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt. Heat over medium-high flame until simmering. Cook until a fork slips in and out easily. Drain potatoes then transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lumps are gone, about 2 minutes. Add 3 tablespoons black truffle butter, mix until blended. Turn mixer down to low speed. Add cream, salt and pepper to taste, and nutmeg. Do not over mix. Cover with foil, set aside.
- Heat a large Dutch-oven or other heavy pot over medium-high flame. Add ground Wagyu beef, cook, breaking up meat with a spoon or spatula until evenly browned and no longer pink. Remove meat with a spotted spoon and set aside. Drain off all but about 2 tablespoons of fat.
- Place pot over medium heat. Add onion, garlic and carrot. Cook, stirring up any browned bits from the bottom of the pan, until softened, about 7 minutes. Add beef back to the pot. Add tomato paste, mustard and cocoa powder, stirring well to combine. Stir in peas. Add red wine and demi-glace mixture. Again, stir up any browned bits from the bottom of the pan. Bring to a simmer, turn heat down to low. Maintain simmer until most liquid is evaporated and mixture reaches a thick, saucy consistency, about 20 minutes.
- Meanwhile, preheat oven to 425 degrees F.
- Transfer meat mixture to a large baking dish. Spoon mashed potatoes over the top and evenly smooth over the meat using an off-set spatula. Use a fork to make an attractive swirled pattern on the top of the potatoes. Brush with melted truffle butter. Bake until top is golden brown, about 15 – 20 minutes.