Wow your dinner guests with this Wagyu Prime Rib recipe by Le Meridien Kuala Lumpur’s Prime—the restaurant recently made it into Asia Pacific's Top 52 Restaurants and Bars by Marriott Bonvoy
While Kuala Lumpur is a bustling culinary scene with eateries that can satisfy any craving, anywhere and anytime of the day; nothing beats home-cooked food. And for some, the act of cooking itself is a passion, hobby and even therapeutic. To this group of people, dare we challenge you to attempt making a whole Wagyu Prime Rib.
Le Meridien Kuala Lumpur's restaurant Prime recently made it into Asia Pacific's Top 52 Restaurants and Bars by Marriott Bonvoy. The list is a curation by Marriott International, featuring only the best of the best/one-of-a-kind dining experiences around Asia Pacific and Prime—with its fine, fine cuts of meats—is one of the three restaurants and bars that made it into the list. To celebrate, Prime will be hosting an activation week from now till 1 September 2019, featuring exclusive dishes that perfectly displays the restaurants finesse. One of them is the Wagyu Prime Rib, which you can otherwise also make at home with the recipe from Chef de Cuisine, Ramiro Moya, below.
WAGYU PRIME RIB—2 to 4 pax
- Prime Ribs, 1kg to 1.5kg
- Sea salt
- Sarawak black pepper
- Corn oil
- Remove the prime rib from the refrigerator and let it sit, covered, at room temperature. Do this 20 minutes prior to grilling.
- Turn the grill to high heat.
- Brush the steaks on both sides with oil and season liberally with salt and pepper.
- Place the steaks on the grill, and grill until golden brown and slightly charred. Do this for about 3 to 5 minutes. Turn the steaks over and continue to grill for another 3 to 5 minutes.
- Finish cooking in the oven at 180 degree Celsius until done to your preference. Tip: 10 to 12 minutes for rare (an internal temperature of 32 degrees C) or medium-rare (an internal temperature of 46 degrees C), 5 to 7 minutes more for medium (56 degrees C) or 8 to 10 minutes additional for medium-well (60 degrees C). Leave it on longer for well-done.
- Remove the steak from the oven and allow the steak to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut crosswise into 1-inch slices.
Mushroom Fricassee, 10 persons
- Heavy cream 500g
- Oyster mushrooms 100g
- Button mushrooms 80g
- Shitake mushrooms 60g
- Thyme 5g
- Black truffles 10g
- Sauté the mushrooms until golden brown.
- Add shallots and simmer for a few minutes.
- Taste and season—add cream, thyme and truffle and cook in low heat for 10 minutes.
Chimichurri salsa, 10 persons
- Fresh oregano 120g
- Fresh thyme 60g
- Fresh chili 30g
- Corn oil 150g
- White vinegar 70g
- Sweet paprika 30g
- Chop oregano and thyme into thin julienne.
- Cut the chili into brunoises.
- Combine all fresh ingredients and mix with vinegar. Leave to infuse for 30 minutes, add oil and mix well.
Béarnaise sauce, 10 persons
- Egg yolk 150g
- Clarified butter 300g
- Tarragon vinegar reduction 35g
- Fresh tarragon 10g
- Shallots 10g
- Whisk the egg yolk in a bain-marie until a sabayon texture is achieved.
- Start to add the butter slowly, whisk until a creamy consistency is achieved.
- Add tarragon and chopped shallots.
To make a reservation at Prime or for more info, call Dining Reservations at +603 2263 7434, email firstname.lastname@example.org, visit the website. You can also find Prime on Facebook or Instagram.