Here's a recipe for an Australian Wagyu BMS 8-9 Boneless Prime Rib with Asparagus & Mashed Potatoes:
Ingredients:
- 1 Australian Wagyu BMS 8-9 Boneless Prime Rib (4-5 lbs)
- Salt and pepper
- 2 tbsp olive oil
- 6 garlic cloves, smashed
- 6 sprigs fresh thyme
- 1 lb asparagus, trimmed
- 1 tbsp balsamic vinegar
- 4 tbsp unsalted butter
- 2 lbs potatoes, peeled and chopped
- 1/2 cup milk
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions:
-
Remove the Australian Wagyu BMS 8-9 Boneless Prime Rib from the refrigerator and let it come to room temperature for 30 minutes before cooking.
-
Preheat your oven to 450°F (230°C).
-
Season the prime rib generously on all sides with salt and pepper.
-
Heat a large oven-safe skillet over high heat. Add the olive oil, garlic cloves, and fresh thyme.
-
When the garlic is golden brown and fragrant, remove it from the skillet and discard.
-
Add the prime rib to the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
-
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the prime rib reaches 130°F (54°C) for medium rare, or 140°F (60°C) for medium.
-
Remove the skillet from the oven and let the prime rib rest for 10 minutes before slicing.
-
While the prime rib is resting, blanch the asparagus in a pot of boiling salted water for 2-3 minutes, until tender. Drain and set aside.
-
In a separate pan, melt the unsalted butter and add the balsamic vinegar. Cook for 1-2 minutes, stirring constantly, until the mixture is slightly thickened.
-
Add the blanched asparagus to the pan and toss to coat in the balsamic butter sauce.
-
Meanwhile, boil the potatoes in a pot of salted water until tender, about 20-25 minutes. Drain and mash with milk and unsalted butter until smooth. Season with salt and pepper to taste.
-
Serve the sliced Australian Wagyu BMS 8-9 Boneless Prime Rib with the balsamic asparagus and mashed potatoes on the side.
Enjoy!