30% off first three subscription boxes with code BEST30

 
Back to all recipes

Confit prime rib with potato salad

The BBQ steak you didn’t know you needed. Our Confit Prime Rib has been gently confit with a disc of bone marrow, shallot, thyme and red wine jus. The best part? Being confit by our team means these steaks are already perfectly pink in the middle, so all you need to do is grill over high heat to get the perfect golden crust.

Time

25 mins

Serves

2-3

Difficulty

Easy

Ingredients

• Field & Flower Confit Prime Rib 950g
• 500g new potatoes
• 15g fresh mint
• 15g fresh parsley
• 3 spring onions
• 1 tsp Dijon mustard
• 3 tbsp mayonnaise

Instructions

1. Boil the new potatoes until cooked through, drain and keep to one side.

2. Chop the fresh herbs and spring onions, combine in a bowl with the mayonnaise and mustard. Add the potatoes once cooled.

3. The Confit Prime Rib is sous vide to the perfect blushing pink, so all it needs is a good sear on a high heat BBQ. This should take around 3-5 minutes each side.

4. Once seared, remove from the heat and leave to rest for 5 minutes before. Carve and serve with the potato salad.