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MasterChef New Zealand


MasterClass - Prime Rib Roast with Caesar Salad

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Prime Rib Roast with Caesar Salad
Recipe by Simon Gault


Rib Roast
3 tbsp Lupi olive oil
2 tbsp salt
1 tbsp freshly ground black pepper
4 rib roast (3-3.5kg)

Caesar Dressing
2 egg yolks
5 anchovy fillets
1/2 clove garlic
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 1/2 tbsp Parmigiano Reggiano
100ml canola oil
50ml Lupi olive oil
4 tbsp mayonnaise

4 thick slices day old bread
Mainland butter, melted

Caesar Salad
60g streaky bacon, roughly chopped
1/2 large cos lettuce
70g croutons
3 tbsp Caesar Dressing

1. Preheat the oven to 220C. To prepare the rib roast, mix together the Lupi olive oil, salt and pepper in a small bowl. Using a sharp knife, slice under the fat of the meat until it is possible to lift three quarters of the fat away from the roast, but don't remove it. Use a pastry brush to paint the entire rib roast with the oil mixture, including under the flap of meat, then fold the flap back over the roast. Place the meat on a roasting dish, bone side down and cook for 20 minutes. Reduce the heat to 160C and continue cooking until the internal temperature reaches 48C (about 1 hour 15 minutes to 1 hour 30 minutes). Remove from the oven, cover with tin foil and allow to rest for 30 minutes before carving. The internal temperature of the meat will continue to rise by about another 10 degrees which will bring the roast up to the desired temperature of 58C.

2. To make the Caesar dressing, place all of the ingredients, except for the oils and mayonnaise, in a food processor and process to a paste. Transfer the mixture to a mixing bowl. Combine the two oils together. Start to whisk the mixture and begin to pour in the oil in a slow, steady stream, whisking continuously until the dressing becomes thick and glossy. Finally, add the mayonnaise.

3. Preheat oven to 200C. To make the croutons, remove the crusts from the bread and cut into cubes. Toss the bread in Lupi olive oil and place on an oven tray lined with baking paper in a single layer. Remove from the oven, allow to cool, and store in an airtight container until required.

4. Preheat oven to 180C. Place the bacon on an oven tray and bake for 8 minutes. Remove from the oven and drain on paper towels.

5. Remove and discard the outer cos leaves, along with any bruised or broken leaves. Cut off the base of the lettuce and discard. Wash the leaves in cold water and dry thoroughly. Cut the larger leaves in half lengthways and reserve the smaller leaves. Keep refrigerated until ready to assemble.

6. To serve, carve the rib eye into portions and place on a serving plate. Chop the larger cos leaves into bite sized pieces and place in a mixing bowl with the small leaves. Add the Caesar dressing, bacon, croutons and mix together. Season to taste.  

1. Begin checking the internal temperature 20 minutes before the end of the anticipated cooking time.
2. Ensure that the thermometer is inserted into the thickest part of the meat, not touching the bone or fat.
3. Caesar dressing can be stored in an airtight container, refrigerated for 4 weeks.