Flying Prime Rib Salad Recipes

FLYING PRIME RIB SALAD

Steps:

• 1. Trim all silver sinew from the surface of each goose breast half. (This is one of the keys to tender goose). Place in a ziploc bag with olive oil, soy sauce, garlic and thyme. Marinate overnight.
• 2. Tear romaine into bite-sized pieces. Cut tomatoes in half. Dice pepper. Assemble salad with lettuce, tomatoes, pepper, carrots, gorgonzola cheese, and crunchy onions.
• 3. Remove goose from marinade. Put one tablespoon butter on top of half breast, wrap with one slice turkey bacon tucking one tablespoon butter under bacon on the underside. Repeat with the second half breast.
• 4. Heat grill for a high heat. Place goose breast halves on foil and place on grill. Grill to medium-rare. To do this, grill on each side 4 minutes. Turn 1/4 turn and grill on each side 2 more minutes. Do not overcook - this is the other key to tender goose.
• 5. Remove from heat and allow to rest for 5 minutes. This allows the juices to redistribute through the meat and keeps it juicy.
• 6. Slice thinly, 1/8 to 1/4 inch thick. Meat will be reddish-pink on the inside. It will look and taste like prime rib - hence the name. Add to salad and toss with salad dressing.

KING TIMMY'S PRIME RIB SALAD

Steps:

• 1. gather ingredients
• 2. slice prime rib. mix dressing ingredients
• 3. on 4 large salad plates build your salad and drizzle with dressing

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.