Rib Room's Prime Rib Debris Omelet

 Prime Rib Debris Omelet

(serves 4)


12 eggs

1/4c cream

1/4c shredded fontina cheese

1/4c shredded gruyere cheese

1# Prime Rib Meat cooked, cubed

1c sliced onion

1c slice bell pepper

3c strong beef stock

1/2c white roux 

1c mayonnaise

1/4c prepared horseradish


For the Debris:

Caramelize onions and peppers in a large pot. Add beef stock and prime rib and simmer until the meat is falling apart. Remove the meat, onions, and peppers and slowly stir in the roux to the stock. Stir constantly as you add the roux. Bring to a boil, reduce heat to a simmer and add meat and vegetables back to the pot.


For the Horseradish Sauce:

Combine horseradish and mayo.


For the Omelet:

Whisk together the eggs and cream. Measure out six ounces at a time to make your omelet.  Once made, just add a scoop of the beef, and fontina and gruyere. Fold over and top with the horseradish sauce.