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
 
MMMMM

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