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 Standing rib roast (4-rib)
           Salt & black pepper
    1/4 c  Olive oil
      2 tb Fresh rosemary or thyme;
           - or a combination, chopped
      2 tb Garlic; minced

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 tb 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 @
  250 F/121 C.
  
  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 ts salt, and 1 ts 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 500 F/260 C. 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.
  
  Recipe by Lidey Heuck
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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