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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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