Bagoong Crusted Prime Rib
Bagoong Crusted Prime Rib
This dish was an idea that has been floating around Jane’s head for a while. Earlier in the year, she made a Bagoong-Based Rib Eye to test the waters and it was amazing. Fast forward to Thanksgiving, and it seemed like the natural evolution was to make this with a prime rib roast. She would be taking this dish to Thanksgiving with her in-laws. When talking to her dad, he had asked her, “Are you sure your in-laws will eat?” and she promptly responded, “Dad, I don’t care. I’m going to make it anyway.” There were no leftovers—every morsel was consumed.
This is one of those dishes that isn’t really a recipe but more of a technique. It’s about creating a wet rub, letting the meat marinate then cooking the roast (or choice steak cut) to the desired doneness. There really isn’t much to it, so experiment. Your proportions may vary depending on your taste and size of roast (or steak cut) but this is what Jane did.
INGREDIENTS
Prime Rib Roast (or 2 Rib Eye Steaks, bone in, 1 inch thick)
1/2 cup Bagoong Shrimp Paste*
4 tbsp Ginger, minced
2 stalks Lemongrass, trimmed and diced
6 cloves Garlic
4 Scallions, cut in one inch pieces
4 tbsp Neutral Oil (like Avocado Oil)
NOTE: This is a flexible rub recipe that can be used on a roast or a steak. Serving size will vary based on protein used.
BAGOONG SHRIMP PASTE - Our favorite brand is Barrio Fiesta or Kamayan.
METHOD
STEP 1
Combine ginger, lemongrass and garlic in a food processor and pulse until a rough chop is achieved with all the pieces being relatively the same size and thoroughly combined.
STEP 2
In a sauté pan, heat up some oil and add the ginger, lemongrass and garlic mixture. Add the scallions and cook until it has softened. Finally, add the bagoong and sauté until the mixture is fragrant and has fully heated through. Transfer the mixture into a bowl and let cool.
STEP 3
Once the mixture has cooled, generously rub onto the roast ensuring every surface is covered. Cover and marinate overnight in the refrigerator.
STEP 4
The next day, bring the marinated roast to room temperature 2 hours before cooking. Preheat oven to 450º. Place on a rack over a sheet pan or a roasting pan ensuring the fat side of the roast is up. Roast for 15 minutes at 450º then reduce heat to 325º and continue roasting. The time will vary depending on the size of roast and desired doneness. We like a medium to a medium rare. Consult your meat thermometer.
STEP 5
Remove roast when desired doneness is reached and loosely tent with foil and let rest for 30 minutes. We take it out of the oven in the lower part of the temperature range because it continues to cook while it is resting. Also, different parts of the roast will vary in doneness.
STEP 6
After the meat has rested, slice across the grain and serve with horseradish cream or even sinamak. You can also enjoy with your favorite sides like Creamed Malungay or Laing.
