Surprise your loved ones with an exquisite three-bone prime rib, roasted to perfection and paired with vibrant chimichurri sauce and crispy, cheesy hashbrowns. This recipe offers an elegant, flavorful alternative to the traditional turkey, perfect for those seeking a premium dining experience with top-quality meat. Celebrate in style and bring a unique touch to your holiday table!

 

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Una publicación compartida de Campo Grande (@eat.campogrande)

 Recipe for Roasted Vaca Vieja Prime Rib Chuletón with Chimichurri Hash Browns

Ingredients

• 1 prime rib (3 bones), about 7 lb
• 3 tablespoons BBQ rub or if you want to do it simple just salt and pepper. 
• 1/2 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
• 2 garlic cloves, finely chopped
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes (optional, for a touch of spice)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large potatoes, grated
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese ¡
• Salt and pepper to taste

Preparation   

1. Preheat the BBQ to 300°F. Season the prime rib: Rub the prime rib with olive oil, then coat it generously with BBQ rub. Make sure to cover all sides of the meat.Place the prime rib over the indirect heat on the BBQ to allow for slow cooking. Close the lid.
2. Grill the prime rib at 300°F for 2.5 hours, or until the internal temperature reaches 120°F for medium-rare. Keep in mind while the meat is resting it will increase the internal temperature by about 5-10°F.Once it reaches the desired temperature, remove the prime rib from the BBQ and let it rest for 20-30 minutes before slicing.
3. In a bowl, combine the parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, salt, and black pepper.Stir well and let it sit at room temperature for at least 15 minutes to let the flavors meld.
4. Grate the potatoes. Place the grated potatoes in a clean towel and squeeze out excess liquid.combine the grated potatoes, salt, pepper.
5. Heat a large skillet over medium-high heat. Add the potato mixture, pressing down gently. Cook for about 5-6 minutes per side, or until golden brown.Sprinkle shredded cheddar cheese over the hashbrowns.
6. Slice the prime rib to your desired thickness and serve with chimichurri and Cheesy Hashbrowns on the side. !Que aproveche!