It was time to finally finish the prime rib I dry aged over Thanksgiving and I decided to make something new to accompany it. It was a smashing success – the creamy horseradish gratin paired perfectly with the deeply flavorful meat. I made a quick vinaigrette and tossed some spinach and tomatoes together to lighten things up, and finished the rib with some truffle salt and just a touch of the bag liquid.
The gratin was really just an idea that I came up with on my walk home. I knew we had potatoes and heavy cream. I knew rib+horseradish was a winning combo, and I also knew bacon (smokiness)+potato and cream is always money. So I decided on horseradish and smoked salt as primary flavors, with garlic, spinach and onions to back it up. This was REALLY delicious – bust out that mandoline and give it a shot! FULL POST