Situated in the 21c Museum Hotel in Kansas City, Missouri, The Savoy at 21c is headed by Joe West, who grew up in town. The city has a long history as a meat–industry powerhouse, but the adjacent museum offers a large collection of art created in the current century. Rather than rest on the lavishly restored restaurant’s past, West offers his own modern takes on classic Midwestern cuisine.
- 2 cups sour cream
- ½ cup prepared horseradish
- 2 teaspoons Worcestershire sauce
- 2½ teaspoons Kosher salt
- 1 tablespoon fresh-cracked black pepper
- ½ standing rib roast (3–4 ribs, 7–8 pounds)
- Herb salt (recipe follows)
In glass bowl, whisk sour cream, horseradish, Worcestershire sauce, salt and pepper. Refrigerate until ready to serve.
Remove prime rib from refrigerator about 30 minutes before cooking. Heat broiler on high.
Place prime rib on baking pan. Broil until meat develops a nice sear, about 5 minutes. Flip and sear other side. Remove prime rib from oven, and reduce oven temperature to 200˚F.
Coat seared prime rib with herb salt. Place on roasting rack in baking pan. Cook for 1 hour. Lower oven temperature to 180˚F. Cook until internal temperature measured with meat thermometer is 128˚F, 3–4 hours.
Let rest 15–30 minutes. Slice and serve with creamy horseradish. Serves 2–4.
In food processor, combine 1 ounce chopped fresh rosemary leaves, 2 ounces chopped fresh parsley leaves, 1 ounce fresh thyme leaves, 1 cup kosher salt, 1 cup cracked black pepper and 10 peeled and minced garlic cloves. Pulse until well combined.
Mas de Boislauzon 2016 Cuvée du Quet (Châteauneuf-du-Pape)
West suggests this elegant Grenache-Mourvèdre blend with his prime rib. “A well balanced, but not over-the top flavor profile make this an outstanding choice,” he says. “Savory char, herbs, dark berries and stoic tannins help cut through the richness of the fat, while gracefully bowing to the star of the plate. The Mourvèdre adds a layer of simplicity and dryness that balances the fresh horseradish.”
Published on December 5, 2020