Giant 15 LB Prime Rib Roast from Monster Hunter Wilds
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Recipe Overview
Overview
The Giant 15 LB Prime Rib Roast is a showstopper that brings the thrill of Monster Hunter Wilds to your kitchen. This recipe captures the essence of the game, where players feast on massive roasts after a successful hunt. The star of the dish is a beautifully marbled tomahawk roast, which is not only visually impressive but also packed with flavor. The dry-aging process adds depth, while the seasoning blend of salt, wild herbs, and monster chili creates a mouthwatering crust that enhances the beef’s natural richness.
Preparing this roast is an adventure in itself. The initial sear over an open flame gives the meat a delightful char, while finishing it in the oven ensures it cooks evenly. The result is a tender, juicy roast that can be sliced into thick steaks or served in lettuce wraps with a savory onion sauce, reminiscent of the village meals in the game. This dish is perfect for gatherings, allowing you to impress your guests with a hearty, flavorful centerpiece.
Pairing the roast with an onsen tamago adds a luxurious touch, as the runny yolk complements the rich beef beautifully. Whether you’re a fan of Monster Hunter or simply looking for an impressive dish to serve, this Giant Prime Rib Roast is sure to be a hit. It’s not just a meal; it’s an experience that transports you to a world of culinary adventure.
Recipe Details
Steps & Tips
Trim off any funky bits and excess fat from the dry-aged rib roast.
Tip: Trim off any funky or dark patches of meat for a better flavor balance.
Combine salt, wild herbs, monster chili, and black pepper to create a seasoning rub.
Evenly apply the seasoning rub all over the beef.
Tip: Use a heavier seasoning on large cuts of meat since you're only seasoning the outside.
Take the seasoned rib roast outside to start cooking.
Hold the rib roast over the fire to sear it, rotating for even cooking.
Trim off excess fat from the rib roast to ensure even cooking.
Place the rib roast in an oven at 300°F until it reaches an internal temperature of 110°F.
Tip: Aim for an internal temperature of 110°F for large roasts to account for carryover cooking.
Cut a whole red onion into small pieces for the sauce.
Render the trimmed beef fat in a pan.
Add the onions to the rendered fat and sauté until browned.
Eyeball and add gou jang, soy sauce, rice vinegar, Chinese black vinegar, and honey to the sautéed onions.
Tip: Blend the sauce for a smoother texture, especially for lettuce wraps.
Take the sauce off the heat and immersion blend it until smooth.
Let the cooked rib roast rest for at least an hour.
Tip: Add more seasoning to exposed areas of the meat after it has cooked.
Cut thick steaks from the rested rib roast.
Cut thinner slices of meat for lettuce wraps.
Layer meat, onion sauce, and scallions onto lettuce leaves and fold into wraps.
Prepare a water bath and cook eggs for 17 to 20 minutes.
Tip: Use a water bath to emulate the temperature of volcanic hot springs for cooking eggs.
Crack the cooked eggs into a bowl.
Mix beef with the onion sauce and egg yolks.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dry-aging beef enhances its flavor and tenderness.
- •Searing meat before roasting helps develop a flavorful crust.
- •Using a water bath can replicate the cooking method of onsen tamago.
- •The ideal internal temperature for medium-rare beef is around 130°F.
