Slow Roasted Prime Rib Of Beef Rib-eye Steak Recipe
16 oz served with au jus and red wine demi-glace. All steak dishes are gluten-friendly.
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Ingredients
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Main Ingredients
For Au Jus
Method
Preparing the Steak
- 1
Season the Steak
Start by taking the prime rib of beef rib-eye steak out of the refrigerator. Season generously with salt, black pepper, garlic powder, and rub with olive oil. Make sure to coat all sides evenly.
- 2
Add Fresh Herbs
Chop the fresh rosemary and thyme finely and sprinkle them over the steak. Press the herbs into the meat to ensure they adhere well.
- 3
Preheat the Oven
Preheat your oven to 225°F (107°C) for slow roasting.
- 4
- 5
Roast the Steak
Insert a meat thermometer into the thickest part of the steak and place it in the preheated oven. Roast until the internal temperature reaches 130°F (54°C) for medium-rare, which should take about 2.5 to 3 hours.
- 6
Rest the Steak
Once the desired temperature is reached, remove the steak from the oven and cover it loosely with aluminum foil. Let it rest for at least 20 minutes before slicing to allow the juices to redistribute.
Preparing the Au Jus
- 7
Sauté Shallots
In a saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the minced shallots and sauté until they are translucent, about 3-4 minutes.
- 8
- 9
Add Beef Stock
Once the wine has reduced, add 2 cups of beef stock and 1 tablespoon of fresh thyme. Bring to a simmer and let it cook for an additional 10-15 minutes until slightly thickened.
- 10
Strain the Sauce
Strain the sauce through a fine mesh sieve into a serving bowl to remove the shallots and thyme leaves. This will give you a smooth au jus.
