Prime Rib with Sweet Potato Puree, Green Beans and Peas

For the Prime Rib with sweet potato puree, green beans and peas, first preheat the oven to 90 °C.

For the Prime Rib, heat oil in a large skillet. Season Prime Rib on all sides with salt and pepper and sear until hot. Add garlic cloves and herbs and sauté. Place Prime Rib on a rack, rub with Dijon mustard, pour garlic cloves, herb sprigs and remaining oil over the top. Cook to 55 °C core temperature using a roast thermometer. This will take about 2 hours.

In the meantime, boil the sweet potatoes with their skins in salted water or in a steamer until soft, then peel them. Bring the milk, butter and cinnamon stick to the boil in a saucepan, cover with cling film and leave to infuse for 10 minutes. Remove the cinnamon stick, add the sweet potatoes and blend finely with a blender. Season to taste with salt and pepper.

Pull the runner beans apart along the pod. Heat peanut oil in a frying pan, sauté runner beans and peas until hot. Add jalapeños and season with salt.

Portion Prime Rib into not too thin slices and arrange on a serving platter with the garlic cloves and herbs. Arrange the remaining garnishes separately and serve the Prime Rib with mashed sweet potatoes, green beans and peas.

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