Bright Star Prime Rib with Brandy Shrimp
Grilled prime rib with Fresh Gulf Shrimp glazed with Brandy Sauce
One standing rib roast, 3 ribs, bones cut away from the roast and tied back to the roast with kitchen string
¼ cup olive oil
1/2 small green pepper, chopped
8 oz sliced mushroom
½ pound large shrimp, peeled and deveined
¼ cup brandy
½ cup heavy whipping cream
½ cup unsalted butter
Remove roast from refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before it goes in the oven. Preheat oven to 450 degrees F. Generously sprinkle salt and creole seasoning all over the roast. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch a bone. Place the roast, fat side up, rid side down in a roasting pan in the oven. After 15 minutes on 500 degrees F, reduce the heat to 325 degrees F. To figure out the total cooking time, allow about 13-15 minute per pound for rare and 15-17 minutes per pound for medium rare. Roast in oven until thermometer registers 115-120 degrees F for rare or 125-130 degrees F for medium. Once the meat has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
Heat olive oil in large skillet over medium heat. Stir in green pepper and mushroom and saute until for 3 minutes. Plate vegetables and cover with foil and add shrimp back to pan. Cook 5 minutes or until pink. Add brandy and heavy whipping cream to pan and mix until whipping cream is reduced by half. Add the butter and creole seasoning to taste. Add shrimp back to mixture and mix thoroughly.
To Plate: Place slice of prime rib on plate and top with shrimp mixture.