Subj : 4/27 Nat Prime Rib Day 5
To   : All
From : Dave Drum
Date : Fri Apr 26 2024 16:49:00

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

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... Chicken fat is better for you than shrimp or most fish!
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