FLOWER POT KITCHEN: PRIME RIB PERFECT EVERY TIME

29 Sept 2019

PRIME RIB PERFECT EVERY TIME

This Involves A Tiny Bit Of Maths!

How to cook the perfect prime rib, this does involve a simple hint of maths! Really easy cooking this is a gorgeous steak and a easy way to feed several people at once. When cooked very slowly at a very low temperature it may look very rare (blue) almost under cooked but it is not and this steak is just melt in the mouth tender, what’s even better is the au jus dipping stock gravy that is the bonus of slow cooking and resting, this steak is going to rest in the oven for 2 hours. If you like your steak more towards medium all you have to do is warm the steak in the au jus to your liking.

The Maths

I recommend a joint of fore rib, (ribeye) bone in around 3kg / 6.61lbs which would also equate to being 3 bones in wide, but any size of fore rib or even a 2 kg / 4.41lbs sirloin will still result in perfect cooked prime rib due to this equation!

Preheated Oven to the highest 250 C / 482 F

The Cooking Calculation

6.61lbs x 5 (minutes) = 33.05 Cooking Minutes + 1 minute = 34.05 Exact Minutes

(+1 minute is for oven temperature adjustment from the door being opened)

Prep time 10 minutes / Cooking time 3 hrs

Equipment deep roasting tray with a rack

Ingredients

(serves 6)

Prime Rib

Fore rib of beef (ribeye) on the bone

250g butter room temperature

1 tbsp Himalayan sea salt

1 tbsp fresh ground black pepper

Au Jus

4 carrots roughly chopped

1 onion in quarters

1 leek roughly chopped

2 ribs of celery roughly chopped

1 bulb of garlic cut in half

1 bay leaf

3 sprigs of thyme

10 whole black peppercorns

1 ltr water

Bring your steak out 4 hours before you are going to cook, this is really important to successful prime rib. Next pre heat your oven to is highest setting, 250 C / 482 F for at least one hour in advance.

Take your roasting tray and layer the bottom with all of the au jus ingredients, add the water then place on top the roasting rack. Generously spread the soft butter all over the fore rib of beef, season with salt and pepper all over and place on to the roasting rack.

Place in the oven as fast as possible and from this point forward DO NOT OPEN THE OVEN DOOR, if you do you will get roast beef not prime rib. Set the timer for your maths cooking time, when this time is up, TURN THE OVEN OFF ! DO NOT OPEN THE DOOR AT ALL! After two hours your prime rib is ready to serve, it will be luke warm. If you want your steak cooked more rare medium then just heat the steak in the au jus to your liking.

Thinly carve the edges off the fore rib and keep for fridge nibbles or chefs perks!

Carve your prime rib into approx 227g / 8oz steaks and serve, thats it.

Summary

Ingredients

Prime Rib

Fore rib of beef (ribeye) on the bone

250g butter room temperature

1 tbsp Himalayan sea salt

1 tbsp fresh ground black pepper

Au Jus

4 carrots roughly chopped

1 onion in quarters

1 leek roughly chopped

2 ribs of celery roughly chopped

1 bulb of garlic cut in half

1 bay leaf

3 sprigs of thyme

10 whole black peppercorns

1 ltr water

Method

Pre heat oven 250 C / 482 F

Cover rib with butter, salt and pepper

Fill roasting tray with au jus ingredients

Maths x timing roast

Turn off oven and do not open

Leave for 2 hrs

Serve prime rib steaks

If you want the steaks cooked to a more medium, heat in the au jus

Serve with your choice of fixings

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.