Perfect Prime Rib

-
Adapted this recipe from Chef John's Perfect Prime Rib

This recipe cooks prime rib PERFECTLY to a medium rare! Mine was a little rare so I might add 1-2 mins to my cooking time in the future to adjust for this. It really is dependent on your oven. Otherwise, this cooking technique is spot on! My beef was a little chewy so make sure you slice your prime rib into thin slices :)

Cooking time = exact weight of roast x 5
Round to the nearest whole number
Ie 6 lb roast x 5 = 30 mins


Ingredients:
- prime rib roast (bone-in if possible)
- 1/4 cub butter (softened)
- 1 teaspoon herbes de provence
- 1 tbs freshly ground pepper
- kosher salt
- garlic cloves (optional)

1. Place rib roast on a plate and bring to room temperature for about 6 hours. Leave butter out as well (usually about 1-2 hours before cooking is fine).
2. Preheat oven to 500 degrees
3. Combine butter, pepper, and herbes de provence in a bowl. Mix until well blended.
4. Spread mixture over rib roast. Salt generously as well (all 3 sides). Can cut into roast and wedge garlic cloves as well (optional).
5. Bake according to weight. Add an additional 1 minute to your calculation (to account for heat loss when opening oven).
6. Turn the oven off. Leave roast in oven with door closed (important!) and don't open. Let roast sit for 2 hours.
7. Remove roast from oven, slice and serve.


AU JUS SAUCE
- 1/4 cup beef fat drippings
- 1 to 1.5 tbs flour
- 2 cubs beef broth
- salt and pepper to taste

1. Melt fat over medium-high heat
2. Whisk flour into beef fat and whisk constantly until mixture thickens ( ~3 mins)
3. Pour beef broth into fat mixture and increase to high heat, bring mixture to boil
4. Boil mixture until thicken slightly then season with salt/pepper to taste




      Comments

      Post a Comment

      Popular posts from this blog

      How to parboil bones for a clean broth

      -
      This technique is a solid foundation for getting a clean, soup broth for any pork or beef bone-based broth. 1. In a large bowl, add raw bones and fill with cold water. Add salt and vinegar to clean and lightly scrub. 2. Rinse 1 additional time with cold water. 3. In a large stock pot, boil water. Add bones to the broth. Boil for about 2-3 minuets to remove the impurities. 4. Dump the bones and water into a clean sink and rinse the bones with cold water to remove any residue. Best to also lightly rub off the residue with your hands. 
      Read more

      Corn Potage Soup (a la Curry House!)

      -
      My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and
      Read more

      Rau Muong Xao Toi (Stir-fried Water Spinach and Garlic)

      -
      Image
      There are a couple variations of this recipe. Rau muong (water spinach) is a simple vegetable dish that goes great with fried fish or meat. In Vietnam, this was once a staple vegetable of the poor. Now, it's present in many Vietnamese cuisines as a garnish, side dish, or main ingredient. No matter how you decide to stir fry your water spinach, you must start with blanching the rau muong. Food is blanched to soften, or to party or fully cook it, or to remove a strong taste. Blanching is the process in which you plunge food (can be done with fruit, veggies, pasta) into boiling water and then remove after a brief interval. Food is then submerged in iced water or washed under cold water. Placing it under cold water effectively haltens the cooking process. Ingredients: 1 big bunch of water spinach 2-3 cloves of garlic Oil Red bird's eye chili pepper (optional) sugar bot nem ga fish sauce (variation 1) maggi seasoning (variation 2) Blanching the water spinach 1. C
      Read more