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

Uncle Dirty Dave's Archives

MMMMM

... Chicken fat is better for you than shrimp or most fish!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)