Recipe courtesy of chef Victor Flores of the Joe Allen restaurant group in New York
• 2 tablespoons guajillo chile powder
• 2 tablespoons dried oregano, preferably Mexican
• 4 tablespoons kosher salt
• 1 teaspoon ground cloves
• 3/4 cup olive oil
• 1 six-bone section prime rib (16 to 18 pounds)
• 2 cups dry white wine
• 6 cups low-sodium beef stock
1. In a bowl, add the chile powder, oregano, salt, cloves and olive oil, and stir to combine. Rub the mixture all over the meat. Refrigerate overnight.
2. At least 2 hours prior to cooking, remove the ribs from the refrigerator to come to room temperature.
3. Preheat the oven to 450° F. Place the ribs in a large roasting pan.
4. Transfer the ribs to the oven and cook for 30 minutes, then reduce the temperature to 350° F and roast until a thermometer inserted into the center of the meat registers 135° F for medium-rare, about 1 hour 45 minutes more. Transfer ribs to a platter, cover with aluminum foil and let rest in a warm place for 20 minutes.
5. Place the roasting pan on the stove and heat over medium-high. Add the wine and cook until the alcohol has evaporated and volume is slightly reduced, 2 to 3 minutes. Add the stock, bring to a simmer and reduce by half, 15 to 20 minutes. Whisk vigorously and season with salt and pepper. Transfer to a serving pitcher.
6. Slice the meat to your desired thickness. Place a piece on each serving plate and pour jus over meat. Serves 10 to 12.
• 12 large garlic cloves, peeled
• 1 tablespoon vegetable oil
• 8 large Idaho potatoes, peeled and halved lengthwise
• 2 tablespoons kosher salt, plus more to taste
• 2 1/2 cups heavy cream
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Black pepper, to taste
1. Preheat the oven to 350° F. Place the garlic on a sheet pan and drizzle with the vegetable oil. Transfer to the oven and roast until garlic is golden-brown, about 20 minutes, stirring occasionally.
2. In a medium saucepot, combine the potatoes and kosher salt. Add water to cover by two inches. Cover, bring to a boil and cook until soft, about 20 minutes.
3. Meanwhile, heat the heavy cream in a small saucepan over low.
4. Drain the potatoes, then return them to the pot and mash them with a potato masher. Add the garlic, butter and cream, and mash until the mixture comes together. Add Parmesan, and season with salt and pepper to taste. Serves 10 to 12.
Recommended wine pairings
Chef's pick: L.A. Cetto Nebbiolo Guadalupe Valley Private Reserve 2012