Prime rib Wellington with red wine sauce

Trim the bones off the roast, then the dark dry-aged patches, the chain and excess fat so the eye is a round cylinder. Reserve bones, chain and fat.

Tie the roast round. Season the roast, ribs and chain all over with salt and pepper.

Roast the ribs and chain on a rack at about 400F until crispy.

Render reserved beef fat in a pan and sear the roast all over until golden brown without cooking the inside. Chill in the fridge.

Blitz the mushrooms, shallots and thyme in a food processor to a paste.

Melt more beef fat in a pan and cook the mushroom mixture until dry, 30 minutes to an hour.

Deglaze with cognac, cook off the alcohol, then add the heavy cream. Chill the duxelles.

Remove the strings from the chilled roast and paint it all over with Dijon mustard.

Roll the scallion pancakes thin with bench flour and lay four into a rectangle on plastic wrap. Cover with prosciutto and flatten with more wrap.

Spread the chilled duxelles in a thin even layer, set the roast on top and roll tightly in the plastic wrap with no air pockets. Wrap in towels and chill about an hour.

Join two sheets of puff pastry by pressing the seam, wrap the roast, trim the excess and tuck underneath. Twist plastic wrap tightly around it and chill another two hours.

Cut a lattice by hand from a third sheet of puff pastry.

Brush with an egg wash of yolks and milk, slide the lattice on, and brush again.

Insert the probe into the deepest part of the roast. Bake at 350F, set to pull at 120F (lowered to 115F) to allow for carryover.

Simmer the crisped ribs in a whole bottle of red wine until reduced by half; add beef bouillon, remove the ribs, and whisk in the butter-flour paste while boiling to thicken. Season to taste and finish with cold butter.

Rest about an hour to an hour and a half, to about 130F internal.

Slice thickly and plate with red wine sauce.