Healthy Recipe: Gold prime rib

Atkins fans rejoice: MJ's Steakhouse shows us to how to rustle up a mouthwatering bit of beef
Healthy Recipe: Gold prime rib

1500g prime rib
2tsp cumin powder
1tsp smoked paprika
5g rosemary
1tsp herbes de Provence
salt and pepper to taste
60g butter
5 shallots, sliced
1 leek, diced
3 celery sticks, diced
40g tomatoes
1 garlic clove, diced
200ml red wine
1ltr beef stock
2 bay leaves
2tsp Worcestershire sauce

Serves 4

Season the rib with cumin, paprika, rosemary, thyme, herbes de Provence, salt and black pepper. If there’s time, it’s best to marinate the meat in the fridge for 24 hours.
2. In a very hot pan or grill, melt the butter and sear the beef.
3. In a separate tray, arrange the shallots, leek, celery, tomatoes and garlic. Place the beef on top. Add the wine, beef stock, bay leaves and Worcestershire sauce. Cook in the oven at 175°C for one hour. Allow the meat to rest for one hour before serving.
4. For the gravy, strain the juices from the veg in the oven tray and place in a pan with 30g butter and the shallots and cook on a medium heat for five minutes. Finally, emulsify in a blender.
5. Serve with low-carb veg such as spinach and roast mushrooms.

Warning: Because of the butter in this recipe, this dish is only recommended for followers of a reduced carb diet.