My apologies if the mildly suggestive title has offended anyone. But there is no other way to fully emphasize just how good this prime rib is. As I mentioned in my previous post, last weekend was mine and hubs two year wedding anniversary. Since we have been out quite alot lately, we decided to make a fabulous dinner at home to celebrate. Since it was baby's pick - this is what I tell hubs when he gets to choose the meal - he obviously went with a hearty mighty man's meal - the classic Prime Rib dinner with all the fixings. Ladies, I promise you there is no other meal that will bring a bigger smile to your mans face. Give him a perfectly seasoned and cooked slab of prime rib with a creamy whipped potato and he will be in his happy place for a week. For this recipe I just want to preface that the amount of meat I made would probably serve 3-4 people. However, since I like to serve prime rib on the bone, I got a bigger cut. If you prefer to slice the prime rib thinly, you should estimate about 3/4lb per person. For something a little more special - serve each portion with a bone.
Ingredients (Serves 2 - with bone)
1 (2 bone) cut of Prime Rib (approximately 3 lbs)
steak spice
5-6 cloves of garlic (peeled)
kosher salt
ground pepper
1/4 cup EVOO
For the jus
2 shallots (minced)
1/2 bottle red wine
4 cups beef broth
salt and pepper to taste
Preheat your oven to 400 degrees
Let your meat sit at room temperature for 30 minutes. Generously season the meat with salt, pepper and steak spice on all sides (you want to be VERY generous with the seasoning). Using a paring knife, make tiny slits in the meat and push in the garlic cloves.
In a large dutch oven or roasting pan (I prefer the dutch oven), heat up your EVOO over medium-high heat until almost smoking. Sear your prime ribs for a couple minutes on each side until it reaches that delicious golden crust. Place the prime rib in the oven (lid on) and cook for 55 minutes. Note* the exact time will depend on how big your prime rib is. General rule of thumb is about 17 - 18 minutes per lb for a perfect medium rare. I had a 3 lb piece of meat and had it cooking for 55 minutes.
When your meat is cooked to the temperature of your liking - remove it from the roasting pan and let it rest for 15-20 minutes.
While your meat is resting, make your jus. Bring the pan and and its juices to the stove top and cook your shallots on medium-high heat for about 5-7 minutes, until soft. Add your wine and deglaze the pan, scraping up all the delicious bits of flavor stuck to the bottom. Bring to a boil and then slightly reduce your heat. Reduce the wine by 1/2 - about 8 minutes. Add your beef broth and reduce again by 1/2. It should start to thicken up as it reduces. Season with salt and pepper.
Carve your Prime Rib - top with your jus - serve & enjoy!
xo Chef Natty
No comments:
Post a Comment