Recipe Book

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DIRECTIONSINGREDIENTS
DIRECTIONSINGREDIENTS
Rosemary-Crusted
Prime Rib Serves 4–6
AIR FRY
1. Season the roast with the salt and black pepper. Place the roast in
the Fry Basket (upside down).
2. Press the Air Fry Button and cook at 350°F/177°C for 30 mins.
3. When the cooking timer is complete, press the Air Fry Button and
cook at 350°F/177°C for 30 mins.
4. Combine the Rosemary Crust ingredients in a small bowl and mix.
5. When the cooking timer is complete, remove the roast from the
Fry Basket and spread the Rosemary Crust over the top of the roast.
Return the roast to the Fry Basket.
6. Press the Air Fry Button and cook at 300°F/149°C until the desired
doneness is reached (about 30 mins.).
7. When the cooking timer is complete, let the roast stand while making
the Sauce.
8. Place a saucepan on the stove top. Add the butter, oil, and shallots
and sauté for 2–3 mins.
9. Add the our and stir while cooking for 2 mins.
10. Add the red wine, broth, salt, and black pepper and simmer for
20 mins. Then, remove the sauce from the heat.
11. Slice the roast and serve with the Sauce.
1 4-lb rib roast
2 tsp. sea salt
2 tsp. ground black pepper
Rosemary Crust
6 cloves garlic, chopped nely
½ cup chopped fresh rosemary
2 tbsp. olive oil
Sauce
1 shallot, minced
1 tbsp. olive oil
2 tbsp. butter
2 tbsp. our
1 cup dry red wine
½ cups beef broth
½ tsp. salt
¼ tsp. ground black pepper
AIR FRY
Copycat Red Lobster
®
Biscuits Serves 8–10
1. Combine the our, baking powder, sugar, salt, and garlic and mix.
Add the butter and mix until crumbled.
2. Add the cheddar and buttermilk and mix until just incorporated
to make the dough.
3. Form the dough into 12 biscuits. Place the biscuits in the Fry Basket.
4. Press the Air Fry Button and cook at 350°F/177°C for 15 mins.
2cupsall-purpose our
2 tsp.baking powder
1tsp.sugar
¼ tsp.salt
½ tsp.granulated garlic
¹⁄
³
cupbutter,
cold & chopped into pieces
¾ cup shredded cheddar cheese
1cup buttermilk