Prime Rib with Sweet Potato-Bacon Grits

Chef Richard Chamberlaine of Chamberlains Steak and Chop House returns to Good Day to make a smoked, sea salt roasted prime rib with Texas sweet potato and bacon grits.

Prime Rib with Sweet Potato-Bacon Grits

1- 3 pound prime Ribeye Roast (with fat cap intact)
1/3 cup smoked sea salt
2 cups milk
2 cups water
1-cup stone ground cornmeal
4 Tbs butter
1 medium Texas Sweet Potato (roasted, peeled and pureed)
¼ cup Parmesan cheese
1/3 cup diced smoked bacon (cooked until brown)
Salt and pepper
1/3 cup chopped fresh rosemary, parsley and oregano
2 cups au jus

Preheat oven to 500 degrees. Season prime rib roast generously with smoked sea salt, pepper and fresh herbs. Place on a roasting pan in the oven and turn down heat to 250 degrees. Cook to an internal temperature of 118 degrees. Remove, cover with foil and allow to rest for 30 minutes. Slice, drizzle with au jus and serve with grits.

For the Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Gradually add the cornmeal while continually whisking.  Decrease the heat to low. Whisk every 3 to 4 minutes. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat and stir in the sweet potato, bacon, cheese and butter. Season with salt and pepper. Keep warm until ready to serve.