Recipe: Single-bone prime rib makes a tasty dinner for two


Searing steak in skillet earlier than roasting is the key to restaurant-worthy outcomes

A reader, Patricia, requested me if I had prime rib recipe that served two. One other reader, Viktoriya, despatched me a observe and requested if may touch upon cooking a young steak within the oven.

At this time I’m answering each queries, by providing a recipe for a single-bone prime rib, which may be known as a thick, prime rib steak. It’s the form of lower that you simply’ll see served in fancy steakhouses, typically with the rib bone uncovered, that’s delivered to the desk on a board, sliced there and be designed to serve two.

The only-bone prime rib I purchased weighed about 900 grams and was 5 centimeters (about two inches) thick. Positively sufficient for 2 folks, with the potential of getting some meat leftover to slice and revel in in a sandwich the following day, relying on how a lot of carnivore you're.

Earlier than making ready the prime rib, I let it sit out at room temperature an hour or so, which took the chilliness out of the meat and helped it cook dinner extra evenly. You may cook dinner the prime rib totally on the stovetop in a skillet. However it might seemingly overly char on the surface and develop into very dry there earlier than the centre was cooked to your required doneness. You may additionally merely roast the meat, however a single-bone prime rib will cook dinner comparatively rapidly and it’s exterior received’t have time to develop a darkish, wealthy and interesting crust.

That’s why I, as I do when cooking different very thick steaks, whether or not it’s a T-Bone, porterhouse or high sirloin, rapidly sear the prime rib on either side in a skillet first. I then set the skillet in a scorching oven and end cooking it there. An surroundings the place the meat is cooked evenly, high and backside, and at all times comes out juicy and fabulous wanting.

To cook dinner the single-bone prime rib you see within the photograph, that’s cooked medium uncommon, I seared the meat two minutes per aspect, after which roasted it in 400 F oven 20 minutes. However single bone prime ribs, relying on what finish on the prime rib they're lower from, can differ in thickness, which, after all, will have an effect on cooking. That’s why, as I’ve famous in earlier columns, the surest technique to gauge beef doneness is to make use of an instant-read meat thermometer (see recipe Observe 2 for temperature particulars.)

When you don’t but have a thermometer, one other technique to gauge doneness, as some skilled cooks do, is by contact. A steak turns into firmer because it cooks and to see how it's progressing, evenly press on it within the very centre with tongs or, fastidiously, together with your finger. A really uncommon steak will really feel fairly comfortable; medium-rare steaks shall be considerably comfortable, however provide a little bit resistance. A medium steak will begin to really feel agency, however nonetheless have some give within the center. Nicely-done meat will really feel very agency.

In right this moment’s recipe, I served the prime rib for 2 with a wine- and mustard-flavoured peppercorn sauce. To spherical out the meal, you might additionally serve the prime rib with mashed potatoes, flavoured with crumbled blue cheese, if desired, and a inexperienced vegetable, similar to asparagus or inexperienced beans. Or, for a bistro-style meal, as an alternative of mashed potatoes, served the prime rib with selfmade frites (french fries).

Prime Rib for Two with Peppercorn Sauce

Juicy, wealthy and flavourful prime rib is served with zesty peppercorn sauce.

Preparation time: quarter-hour

Cooking time: 32-42 minutes

Makes: two servings

1 1/2 cups no-salt or low-sodium beef inventory, plus extra if wanted

1/2 cup purple wine (see Eric’s choices)

1 single bone (about 2- inch-thick/900 gram) prime rib

• salt and freshly floor black pepper, to style

2 tsp olive oil

1 tsp cornstarch blended 2 tsp water

1/3 cup whipping cream

1/2 tsp complete black peppercorns, coarsely cracked (see Observe 1)

1 Tbsp Dijon mustard

• splash Worcestershire sauce

Place 1 1/2 cups inventory and wine in a small pot, set over medium warmth, convey to a simmer, after which cut back to three/4 cup. Take away pot from the warmth. Measure the decreased inventory/wine to make sure you have 3/4 cup. You probably have greater than that, simmer it some time longer, till you do. Or, when you’ve decreased it an excessive amount of, high up with water till you have got 3/4 cup. Set decreased inventory/wine combination apart for now.

Preheat oven to 400 F. Pat the prime rib dry with paper towel. Season the prime rib with salt and pepper. Pour oil into an ovenproof skillet set over medium-high warmth (see Eric’s choices). When oil could be very scorching, set prime rib within the skillet and sear two minutes. Flip prime rib over and sear two minutes on that aspect.

Flip prime rib over once more, set skillet within the oven and cook dinner about 15 to twenty minutes for uncommon to medium-rare beef, and 20 to 25 minutes for medium-rare to medium (see Observe 2). Switch the prime rib to a plate, tent with foil and let relaxation 10 minutes.

Whereas prime rib rests, take away extra fats from the skillet, after which set over medium, medium-high warmth. Add the decreased inventory/wine combination, cornstarch/water combination, cream, peppercorns, mustard and Worcestershire sauce. Whisk to mix, after which convey sauce to a simmer. Simmer sauce two minutes, after which reserve sauce on low warmth. Add a little bit extra inventory to the sauce, when you discover it too thick.

When prime rib has rested, switch to a chopping board. Combine any juices on the plate the meat rested on into the sauce. Thinly slice the prime rib, horizontally and a slight angle, plate and serve with the sauce.

Observe 1: You possibly can coarsely crack the peppercorns with a mortar and pestle. You may as well set them on a chopping board and use the underside of a heavy skillet to press on them, roll and crack them. Or place them in a plastic bag and crack them with a rolling pin.

Observe 2: The surest technique to gauge beef doneness is to make use of an instant-read meat thermometer. Uncommon prime rib is completed at 120 F to 125 F; medium-rare shall be 125 F to 130 F; and medium shall be 135 F to 140 F. Do not forget that the meat will proceed to cook dinner if you let it relaxation earlier than slicing.

Eric’s choices: When you can’t have wine, change with extra beef inventory. When you don’t have an ovenproof skillet, sear the meat in a daily skillet, after which switch to a small roasting pan and end cooking it there. Additionally end the sauce within the pan when the prime rib is resting. When you do this, the prime rib will seemingly take a couple of minutes extra to cook dinner, as a result of not like the recent ovenproof skillet, the pan you're setting the seared meat in shall be chilly.

eakis@timescolonist.com

Eric Akis is the creator of eight cookbooks. His columns seem within the Life part Wednesday and Sunday.





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