Coreys Succulent Prime Rib Food

ROASTED AND REVERSE SEARED PRIME RIB RECIPE

Steps:

• Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
• Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

COREY'S SUCCULENT PRIME RIB

Steps:

• First, take your Prime rib out of fridge.put in a freezer bag on the counter. The beef should be at room temp before baking. In a medium dish combine pepper and sea salt-set aside. In a large suacepan,combine water,beef broth,port,cab and bring to a low boil.stir in Worcestershire,6 garlic cloves and 4 shalots,continue on a rolling boil.add 1 Tbsp of steak seasoning and dash of sea salt.(also may pepper to taste 5 to 10 grinds-opt). slow boil for 35 minutes.set aside to cool. Take the koshersalt,pepper,rub mix and coat (heavily) the prime rib. use a little butter to help make the heavy salt mix stick.ideally this should be about 1/2" thick. In A large sauce pan, coat entire pan with EOO (about1/8"). heat on high. when oil gives off first wisp of smoke, take Prime Rib and sear the coated sides to carmelize the salt and seal the cut. thisi should take about 6 minutes total.use tongs to move the meat. do not sear the cut sides. take the prime rib and put in large baking tray/pan Utilize a rack.setting boneside down, Arrange fresh Rosemary and Thyme springs along top of roast. inter sperse this with pats of salted butter and fresh garlic cloves. (this will provide additional drippings. Once broth has cooled use an injector to inject the beef. use as much as possible injecting deep within the cut. you should do this 10-15 times. save the rest of the broth. Preheat oven to 375. Once oven is heated,throw in remaining shallots and garlis cloves. use a digital therm.leave in until internal temp is 135 (medium rare). this is about 2-3 hours for this size.once it reaches 135, bring out,cover and let sit for 30 minutes