• 4/27 Nat Prime Rib Day 5

    From Dave Drum@1:3634/12 to All on Fri Apr 26 16:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Reverse Seared Prime Rib
    Categories: Beef, Herbs, Vegetables
    Yield: 10 servings

    MMMMM-------------------------PRIME RIB------------------------------
    10 lb (4-rib) standing rib roast
    Salt & black pepper
    1/4 c Olive oil
    2 tb Chopped fresh rosemary or
    - thyme; or a combination
    2 tb Minced garlic

    MMMMM----------------------------JUS---------------------------------
    1/2 c Pan drippings (from the
    - roast)
    2 tb A-P flour
    3 c Beef broth
    1 tb Worcestershire sauce
    Salt

    The night before you plan to cook the prime rib, place
    the roast on a rimmed sheet pan or platter. Season all
    over with 2 tablespoons of salt and refrigerate,
    uncovered, overnight. Two hours before cooking, let the
    roast sit on the counter to come to room temperature.

    Arrange an oven rack in the lower third of the oven and
    set @ 250ºF/121ºCs.

    Position the roast with the tips of the bones facing up.
    With a sharp carving or chef’s knife, create a flap by
    slicing between the meat and the bones, staying as close
    to the bones as possible and stopping just before
    they’re separated from the roast. Flip the roast so the
    bones are underneath and the meaty side is up. Use
    several pieces of kitchen twine to secure the bones back
    in place against the roast, tying between each set of
    ribs. (This will make it easier to remove the ribs when
    carving, after the meat has been roasted.)
    Alternatively, a butcher can do this for you.

    In a small bowl, whisk together the olive oil, rosemary,
    garlic, 1 teaspoon salt and 1 teaspoon pepper. Rub all
    over the meat. Place the roast bone side down on a wire
    rack set over a rimmed baking sheet or on a rack in a
    large, shallow roasting pan. Roast for 3 1/2 to 4 hours,
    for medium-rare. Remove the prime rib from the oven,
    tent it loosely with foil and allow it to rest for at
    least 20 minutes and up to 1 hour. (The temperature will
    rise 5 to 10 degrees as the roast rests.)

    Meanwhile, increase the oven temperature to 500ºF/260ºC.
    When the oven comes to temperature, remove the foil and
    return the roast to the oven until the meat is nicely
    browned all over, 5 to 10 minutes. (Be careful not to
    let it get too dark.) Transfer the prime rib to a large
    carving board.

    Make the jus: Carefully pour about 1/2 cup of the pan
    drippings into a medium saucepan set over low heat.
    Sprinkle the flour on top and cook, whisking constantly,
    until the mixture thickens slightly, about 1 minute.
    Whisk in the beef broth and Worcestershire sauce and
    bring to a boil over medium-high heat. Lower the heat
    and simmer, stirring occasionally, until slightly
    reduced (but not thick like gravy), 3 to 5 minutes.
    Taste and season, if necessary - the jus should be meaty
    and pleasantly salty.

    Remove the flap with the bones from the prime rib,
    slicing in between the ribs and the roast to separate
    the two sections. Thinly slice the roast crosswise and
    serve the meat and the ribs with the jus on the side.

    By: Lidey Heuck

    Yield: 8 to 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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