The main dish of our recent cookout: garlic and thyme coated prime rib roast served with a cheesy onion, bacon and baby potato gratin.
When Chantal gave me a Big Green Egg Mini for my birthday, part of the package was a coupon for a BBQ meat box from a local butcher, Spoelder from Laren. It proved to be not just your average BBQ meat: a 900g /2-pound lambs-rack, a 2700g /6-pound bone-in prime rib and a 3200g / 6½ pound slab of pork belly!
It has not been BBQ weather in the Netherlands for quite some time, so we chose to oven-roast this top quality prime rib and only added a very straightforward but fabulously pungent garlic/thyme crust we found over at allrecipes.com.
We served the rib roast with the cheesy onion, bacon and baby potato gratin we found at seriouseats.com, some sautéed button mushrooms and washed it all down with a fabulous 2007 Blue Eyed Boy Shiraz from Mollydooker Wines.
The number of peeled pearl onions (750g) for the potato gratin looked a bit daunting…
…but tasted delicious together with garlic, bacon, baby potatoes covered with grated comté cheese and crispy parsley and panko breadcrumbs.
With these ingredients, we concluded that it basically was a raclette casserole and not so much a gratin. Therefore, Koen had another go the next day converting the leftovers – with some additional crème fraîche and cheese – into a bubbly dauphinoise type of gratin. Also highly recommended!