Mr. B's Gastropub in Royal Oak is always coming up with fun food and cocktail ideas that keep Metro Detroiters coming back.
Chef and owner Johnny Prepolec dropped by the Fox2 Kitchen Sunday morning to showcase some of his favorite dishes, including some that will be on offered at the upcoming Beer Cocktail dinner this Thursday, April 19. Tickets are $40 and are still available here.
Prime Rib Rotini
2 lbs. boneless prime rib
1 cup porter or stout beer
1 onion, peeled and cut into strips
1 carrot, cut into rounds
1 celery stalk, chopped
3 Idaho potatoes peeled and cubed
2 Tbsp. Butter
¼ C. cream
8 large asparagus spears
1 tsp. Extra virgin olive oil
2 cups au jus or demi glace sauce
Fresh ground black pepper
For prime rib
Preheat oven to 350 degrees. Sear beef in a hot pan with a light coating of non stick spray until well browned. Season prime rib aggressively with sea salt and fresh ground black pepper. Spread onions, carrots, and celery on a baking pan and top with prime rib. Pour beer over beef and place in oven. Bake for 30 minutes or until done to the temperature of your choice. Remove from oven, tent loosely with foil. Let rest for ten minutes.
For whipped potatoes
Place diced potatoes in a pan of water an bring to a boil. Cook until fork tender. Drain potatoes and place on a baking sheet. Put in hot oven for 5 minutes to dry potatoes. Using a ricer or masher, break down potatoes into a light fluff. Add cream and butter. Stir until incorporated but do not over mix. Season with salt and pepper.
Bring a large pot of salted water to a boil. Cut off bottom 2 inches of spears and throw away. Peel the skin from the flower part on down to the bottom. Place peeled asparagus in boiling water and cook until the thickest part is tender. Remove and toss them with good extra virgin olive oil. Season with salt and pepper.
For the jus
Drain and degrease the baking liquid from the baking pan. Season lightly with salt and pepper to taste.
Slice roast beef across the grain into very thin slices. Place on slice on a cutting board and put a dollop of whipped potatoes. Place an asparagus spear in the middle. Roll the beef around the asparagus and potatoes to make an nice rotini. Repeat with rest of the beef, asparagus and potatoes. Place Rotini into a baking dish and pour jus on top of them. Place back in oven for just a few minutes to reheat. Plate rotini and baste with jus.