Serve up prime rib, potatoes with a Mexican twist

Marcela Valladolid, of Food Network's "Mexican Made Easy," makes a holiday feast of prime rib with chile de arbol, grilled potatoes with chipotle and crunchy cauliflower.

Pepper-crusted prime rib roast
Servings:

Makes 8 servings

Ingredients

    • 1 (4 rib) prime rib roast with ribs (often called standing rib roast; 9-10 pounds
    • Salt as needed
    • 1/4 cup Dijon mustard
    • 2 tablespoons all purpose flour
    • 2 tablespoons soy sauce
    • 2 tablespoons worcestershire sauce
    • 1/4 cup assortment of ground peppercorns
    • 1 tablespoon ground chile de arbol
    • 4 garlic cloves, smashed
    • 2 tablespoon ground rosemary
    • Beef broth as needed

Preparation

Baking Directions:

Grilled baby red potatoes with chipotle
Servings:

Makes 4 to 6 servings

Ingredients

    • 2 pounds baby red potatoes, cut into 1/2 inch-thick slices
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 1/2 teaspoon chipotle powder
    • 1 teaspoon chopped fresh cilantro
    • 1/4 teaspoon salt
    • 1/2 cup olive oil
    • 1 tablespoon salt
    • Freshly ground black pepper

Preparation

Baking Directions:

Crunchy cauliflower
Servings:

Makes 4 servings

Ingredients

  • For the crunch butter

    • 4 oz softened unsalted butter
    • 1 grated garlic clove
    • 2 tablespoons grated parmesan
    • 2 tablespoons panko bread crumbs
    • Salt to taste
  • For roasted cauliflower

    • 2 tablespoons olive oil
    • 4 cups cauliflower, sliced
    • Salt to taste
    • 2 tablespoons water
    • 1 tsp crunch butter (recipe follows)
    • 1 tablespoon pine nuts, toasted
    • 2 tablespoons pickles peppers, such as Hungarian wax peppers and banana peppers
    • 1 oz grated parmesan
    • 1 tablespoon mint, torn
  • For garnish

    • 2 teaspoons pine nuts toasted
    • 2 teaspoons parmesan cheese, grated
    • 2 teaspoons mint, torn

Preparation

Baking Directions:

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