Boca – Rota Recipe

Prep meat

Pat the prime rib strips dry with paper towels. In a bowl, toss the strips with 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika until evenly coated. Let sit at room temperature while you prepare other components (10 minutes).

Sear and sauté

Heat a large skillet over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the prime rib strips in a single layer (work in batches if needed) and sear 1 to 1½ minutes per side for medium-rare to medium depending on thickness. Remove seared strips to a warm plate and tent with foil.

Cook mushrooms

Reduce heat to medium. Add a touch more oil if pan is dry. Add the sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Deglaze and finish

Add 1 tablespoon white wine or beef broth to deglaze the pan, scraping browned bits from the bottom. Return the prime rib strips and any accumulated juices to the skillet, toss to combine with mushrooms, and heat through 1–2 minutes. Taste and adjust seasoning with a pinch more salt and pepper if needed. Remove from heat and keep warm.

In a small bowl, whisk together 1 cup mayonnaise, 2 tsp sriracha, 1 tsp lemon juice, 1 tsp smoked paprika, 1 grated garlic clove, 1 tsp salt and 1/2 tsp black pepper until smooth and evenly colored. Taste and add more sriracha or lemon to your preference. Refrigerate until ready to serve (at least 10 minutes).

Prep bread and garlic butter

Preheat the oven to 425°F (220°C). Halve the baguette or ciabatta lengthwise. In a small bowl, combine 4 tablespoons softened butter, 3 minced garlic cloves, 2 tablespoons chopped parsley and 1/4 tsp red pepper flakes (if using). Mix until smooth.

Assemble and bake

Spread the garlic butter evenly over the cut sides of the bread. Top with shredded mozzarella and sprinkle the grated parmesan evenly over the cheese. Place the bread on a baking sheet and bake 8–10 minutes until the cheese is melted and the edges of the bread are golden. For a crispier top, broil 1–2 minutes watching closely to avoid burning. Remove and let rest 1–2 minutes, then slice into serving pieces.

Plate the warm prime rib strips and mushrooms alongside slices of garlic cheesy bread. Spoon or drizzle the chili aioli over the prime rib (or serve aioli in a small ramekin for dipping). Garnish with chopped parsley and serve with lemon wedges if desired to brighten the dish.