Preparation time50 Minutes
Cooking time70 Minutes
1Preheat the water bath to 52 degrees. Coat the prime rib steaks in the 4 tablespoons of olive oil. Halve the garlic cloves. Place half a garlic clove, a sprig of thyme and a sage leaf on each steak. Vacuum seal the steaks, placing two steaks in each bag. Cook for 40 minutes at 52 degrees.
2For the ketchup, caramelize the brown sugar. Peel the onions and garlic, chop finely and add to the caramel. Deglaze with the red wine vinegar. Finely chop the tomatoes and chili. Add the tomato puree and bay leaf to the mixture. Give everything a good stir. Add the cherries with the cherry juice. Leave the ketchup to simmer until it has reduced by two thirds. Puree the mixture and season with salt and pepper, and if necessary, a dash of red wine vinegar.
3.; Remove the steaks from the water bath. Leave to cool slightly. If necessary, pat dry with paper towel. Drizzle over some fresh olive oil. Grill on the hot grill on both sides for approximately 4 minutes. Place the steaks to one side of the grill and leave to rest for a few minutes on a low, indirect heat. Season with salt and pepper and serve with the ketchup.
4Slice the baguette into 15 cm pieces and halve lengthways. Peel six cloves of garlic and pluck the rosemary leaves. Finely chop the garlic and rosemary. Puree briefly with the olive oil.
5Spread over the baguette halves and leave to absorb for 10 minutes. Place on the grill and grill slowly over a moderate indirect heat until crispy.