Prime Rib | Reverse Sear & Dry Brine | Feasted
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- Опубликовано: 6 окт 2024
- 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
/ broke-for-free
To each their own, but I'll take a 3/4 ' slab please (with some creamed horseradish on the side). Looking good.
Agreed. Need a thick cut with creamy horseradish.
Nice instructions. I use beef stock instead.
Loved the League reference 😄. Beautiful work, chef.
Thank you! Hope you try making it yourself. Very easy to do and impresses a crowd.
Ya know what? Ur method looks pretty damn good. I'll have to try it.
Thank you. It was based from J Kenji Lopez! He is the best!
www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html
Actually you did this one just about the way I do so good job.
Thank you.
The only thing about leaving in fridge to age .. is the fat I like I but it didn’t taste very good. But the meant was very delicious.. I did that last week my 1st time and left it 4 days. I recommend if you have room to leave to age in fridge but the yummy outside fat wasn’t that tasty to me. Or was way to ages fat for me. This week prime rib is $4.99 on sale so I’m getting one .. Thank you.
I prefer high sodium chicken stock with MSG and peanut oil LOL!
ROCK SALT ... usually season mine and make sure it has a decent fat cap on it and I also cut the bones and fat cap off then tie it back on for easy removal of them. Then I rub garlic and butter and salt on it and then i pack it in Rock salt .. yes rock salt .. it’s absolutely the best ever is packed and baked in rock salt.. I recommend it to everyone.
I've seen this technique but have yet to try it!
@@feasted3870 you got to try it. Use the boxed ice cream salt after you season it.. it’s perfectly seasoned and super tender using the rock salt method.. a nice fat cap with garlic cloves stick in the fat cap is nice and helps tenderize it.. especially if you get choice beef as they have an abundance of that on sale now .. i didn’t do that method once and it just wasn’t as good... you won’t be disappointed using the rock salt method.. a butcher gave me instructions an I stuck with it 30 years now. When you try it please make a video for us?? 🙏🙏 great channel content and recipes with methods ..
@@jadebell550 thank you for the kind words. I am going to pick up an extra roast this year just to try it!
@@feasted3870 good deal.. please make a video .. I think you’ll like it and it can present nicely all wrapped up in a salt crust and it’s not salty like you’d think. The only thing is .. is the aujuice.. I’ve yet to use the drippings fir the juice.. 🤷♀️ its absolutely delicious anyway tho.. I just make a packet unless you have another method of it? Great channel and content . I’m glad I found you.
@@jadebell550 the sauce can be made separately. yeah it won't come from the roast, but that is fine too! I think its a great idea. Thank you for suggestion!
Nicely done. What do you do with the beef shanks afterwards?
Feeds it to his goldfish
where did the garlic from the ingredients list go
She is so sweet!!!!!
Is it ok to use fresh herbs instead of dried herbs? Read somewhere that fresh herbs will burn
Either will work. I like how the fresh herbs taste in this over the dried herbs.
cutting with a butter knife? tf lol
all i had
are you cooking at 150 Fahrenheit or Celsius? how many hours did it take to get to 120? im planning a rib roast soon and was going to do the first cook at 225 F but im a big fan of lower and slower
Fahrenheit. I can’t remember how long it took exactly… I think around 4 hours.
Do more videos pls
Thank you! Working on it 😊
Nice language.
Public school, obviously…
Wow your telling people to incubate their prime rib?
Wow you have no clue?
why does the fda strict us not to leave any meat out for any longer than 2 hours when..THIS!!
FDA and usda are a bunch of paranoid morons. Ignore them.
Raw meat, especially poultry is full of bacteria and parasites. Many will be destroyed by your stomach acid, but many won’t. You can freeze off some bacteria but not all and some bacteria are resistant to high heat. Refrigeration slows the growth rate of bacteria. That’s important because the higher the bacteria, the higher the likelihood of food poisoning. Most ppl would survive food poisoning, but those that die could have prevented it by simply keeping their food in the fridge. We don’t know when or who its going to kill so simply warning against it will have to do. Do so at your own risk.
Large cuts of beef only form bacteria on the surface, the tight intramuscular tissue is very difficult for bacteria to penetrate. Any bacteria on the surface will be killed during cooking. Also, many people do a heavy salt rub before cooking, and the salt further inhibits bacteria growth. Fish and poultry... do not leave them out very long, and the same for ground beef. Poultry usually has E.Coli and salmonella in or on the meat, but the required internal cook temp kills those germs.
I would’ve cooked it until 122° and I would’ve put the oven initially at 220 on another note I need a better knife lol
So do it your way and resist the urge to tell others how you would do it. NO one cares, make a video detailing your own way.
second
Omg stella. >.
carrots ... gross 🤣😂
first
This guy lol
you bought 20 dollars worth of unmarbled fat ...
Don’t forget the inedible bone.
Why would you use chicken stock for as you for Prime rib? You use beef stock. Chicken stock? That's insane.
Beef stock is great too.
If you aren’t making your own, a lot of beef stock is just chicken or veggie stock with caramel coloring and beef flavoring.