Difficulty: 1 (Easy)
Heat a very hot pan with sunflower oil and sear the rib on each side for 8-10 minutes. Let it rest.
When reheating in the oven, top with a slice of compound butter.
Serve with the potato cakes, Guérande salt and mignonette pepper in a ramekin, garnished with a bay leaf and rosemary sprig.
Finely chop the red onions, blanch in salted boiling water, rinse, and let cool.
Peel and cut Charlotte potatoes into thin strips using a mandoline or food processor.
Beat the eggs, then mix in the whipping cream, coriander powder, chopped chives, salt, and pepper.
Butter 8 cm circles and place on baking paper.
Layer potatoes, egg mixture, onions, and dots of butter; repeat until molds are full.
Bake at 180°C until golden and tender. Keep warm.
Unmold onto plates or serve in small ramekins to accompany the prime rib.
