Pan Blackened Prime Rib Recipe
Straight or pepper crusted, served with red wine demi-glace.
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Ingredients
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For the Prime Rib
For the Red Wine Demi-Glace
Method
Prepare the Prime Rib
Preheat the Oven
Preheat your oven to 450°F (232°C).
Season the Roast
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub the olive oil all over the prime rib roast, then generously coat it with the spice mixture, ensuring all sides are covered.
Sear the Roast
In a large oven-safe skillet over medium-high heat, sear the prime rib roast on all sides until browned, about 4-5 minutes per side.
Roast the Prime Rib
Transfer the skillet to the preheated oven and roast for about 20 minutes. Then, lower the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 1.5 to 2 hours. Let it rest for 15-20 minutes before slicing.
Prepare the Red Wine Demi-Glace
Sauté Shallots
In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add minced shallots and sauté until soft and translucent, about 3-4 minutes.
Add Beef Stock
Add the beef stock and fresh thyme to the saucepan. Continue to simmer until the sauce has thickened, about 15-20 minutes.
Finish the Sauce
Remove from heat, then whisk in the remaining 2 tablespoons of butter. Season with salt and black pepper to taste.