Martin Bros. Recipes

Prime Rib with Mushroom Crusting, Roasted Garlic Mashed Potatoes & Asparagus Salad

Keywords: Beef

Added: May 01, 2019

PRIME RIB

12 oz — Smithfield Farmland Armour® Choice Rare Prime Rib (957680)

As needed — Mushroom Crusting (see recipe)

PREP | Plate prime rib slice on an ovenproof plate. Top with mushroom crusting, spreading it over the entire piece. Place under a broiler or into a hot oven until crusting starts to crust.

 

MUSHROOM CRUSTING

2 cups — Monterey Thick Sliced Mushrooms (360940), diced

1/2 cup — Bix Diced Yellow Onion (380718)

As needed — Roland Pomace Olive Oil (620390)

1 Tbsp — Wholesale Minced Garlic (391021)

1/3 cup — Dry Red Wine

1/4 cup — Sugar Foods Bread Crumbs (415638)

1/2 cup — Schreiber Grated Parmesan Cheese (430201)

4 Tbsp — Butter, melted

PREP | In a sauté pan over medium-high heat, sauté mushrooms and onion in olive oil until they start to soften. Add garlic. Continue to cook for about one minute. Add wine. Cook until most of the liquid is gone. In a bowl, toss mixture with bread crumbs, parmesan cheese and melted butter.

YIELD | 3-4

 

ROASTED GARLIC MASHED POTATOES

2/3 cup — Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170)

PREP | Prepared mashed potatoes.

 

ASPARAGUS SALAD

2 cups — Wholesale Asparagus (360090), trimmed, cut into thirds

1 cup — Bix Diced Tomatoes (380248)

1/2 cup — Bix Diced Red Onion (380381)

1/2 cup — Ventura Marie’s® Balsamic Vinaigrette (630625)

4 Tbsp — Feta Cheese Crumbles (905848)

4 Tbsp — Smithfield Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked, chopped

PREP | Blanch asparagus. Flush with cold or ice water. Drain. Toss with tomatoes, onion and vinaigrette. Serve topped with feta and bacon.

YIELD | 4


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