[1] I bought in France a Cote de Boeuf with 5 ribs. The parried piece then weighed 4.5 kg.
For the prime rib, preheat the oven to 100 degrees. Put an oven rack on the middle shelf and a drain tray underneath. Make a diamond-shaped incision in the fat side of the prime rib with a sharp kitchen knife. Heat the oil in a frying pan and sear the prime rib in it over medium heat, first on the fat side and then all around.
Dip with tomatoes and vanilla: For the tomato and vanilla dip, remove the skin from the onion and finely dice it. Cut the tomatoes crosswise, blanch (scald), rinse when cool, skin, quarter, core [4] and dice. Place the seeds in a tall mixing bowl form, grind briefly with a hand blender and pass through a fine sieve. Cut the chili pepper in half lengthwise, remove the seeds and rinse.
Saute the onion in 1 tbsp olive oil until translucent. Extinguish with the tomato juice and simmer a little. Add the tomatoes, chili [5] and vanilla beans and simmer for 10 minutes. Remove the skin from the garlic, grate finely [6] and stir into the tomatoes with the ginger and tomato ketchup. Season with salt and 1 pinch of sugar and fold in the remaining olive oil. Cut off the olives and stir them into the dip at the end. Perhaps season the dip a little more.
Mango chili dip: For the mango chili dip, mix the mango pulp
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