'Prime Rib | Reverse Sear & Dry Brine | Feasted'

'Prime Rib | Reverse Sear & Dry Brine | Feasted'
04:51 Dec 19, 2021
'Ribeye Roast with Au Jus Prep: 1 day Cookng Time: ~5 hrs  Ingredients ⦁ Kosher Salt ⦁ Rosemary ⦁ Garlic ⦁ 1 stick Butter ⦁ Pepper ⦁ 1 lb Beef Shank ⦁ 2 Carrots ⦁ 1 Spanish Onion ⦁ 2 stalks Celery  ⦁ 4 sprigs Thyme ⦁ 2 Bay Leaf ⦁ Chicken Stock  Steps  Day before... 1. Pat roast dry with paper towel. 2. Liberally salt all sides. 3. Leave uncovered in refrigerator for 1 day up to 4 days.   Day of... 1. Remove roast from refrigerator and let come to room temp, ~6 hours. 2. Preheat oven to lowest temp possible, 150 degrees or higher if necessary. 3. Leave butter out to come to room temp.  Au Jus Prep 1. Heat oil in a roasting pan over medium-high until smoking.  2. Add beef shanks and brown on both sides. 3. Transfer shanks to a separate plate.  4. In same roasting pan; add carrot, celery, and onion.  5. Cook until lightly brown. 6. Add chicken stock, bay leaf, thyme. 7. Bring to a boil and cook until reduced by half. 8. Transfer shanks back to roasting pan. 9. Place v-rack on top on roasting pan.  Ribeye Roast Prep 1. Chop rosemary. 2. Mix 1 stick of butter, freshly ground black pepper, and rosemary into paste. 3. Place roast on v-rack. 4. Brush butter on roast. 5. Insert thermometer into thickest part of roast away making sure not to contact bone. 6. Bake until internal temp of 120 degrees.  Phase 2 1. Remove roasting pan from oven. 2. Raise oven temp to highest possible setting, 500-550 degrees. 3. Place roast on separate plate. 4. Loosely wrap roast with aluminum foil and let rest for 30 min - 1.5 hrs.  5. Strain drippings into a sauce pan.  6. Skim of excess fat from the top and discard.  7. Add back meat from shanks.  8. Bring to a boil and reduce to a simmer.  9. Cook until meat is completely tender, about 20 min. 10. Taste and season as needed.  Final Phase 1. Place roast back on v-rack and sear for 10-15 minutes. 2. Remove from oven transferring onto a carving board.  3. Let it rest for 10-15 min or carve right away. 4. Carve along the bone using them as a guide. 5. Slice thick or thin. 6. Plate with Au Jus spooned around roast.  Music: \"The Gold Lining\" by Broke for Free https://soundcloud.com/broke-for-free' 

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