Description
A delicious and impressive dish featuring a perfectly cooked prime rib surrounded by deviled quail eggs.
Ingredients
Scale
- 1 prime rib roast
- 2 cups coarse kosher salt
- 4 egg yolks
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 12 quail eggs
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 500°F (260°C).
- Prepare the prime rib by covering it in coarse kosher salt.
- Roast the prime rib in the preheated oven for 20 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until desired doneness is achieved.
- While the prime rib cooks, prepare the deviled quail eggs.
- Hard boil the quail eggs, peel them, and cut them in half.
- Mix the egg yolks with mayonnaise, Dijon mustard, chives, and parsley.
- Fill the egg whites with the yolk mixture and drizzle with olive oil before serving.
- Slice the prime rib and serve with the deviled quail eggs on the side.
Notes
- Let the prime rib rest for at least 15 minutes before slicing to retain juices.
- Deviled quail eggs can be garnished with additional herbs or spices for flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of prime rib with 2 deviled quail eggs
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 17g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 160mg