Aaa Prime Rib Recipe
Well – marbled, flavourful cut with higher fat content. Roasted to medium rare & served with demi glace and crispy onions
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Ingredients
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Prime Rib Roast
Demi-Glace
Crispy Onions
Finish & Serve
Method
Prime Rib Roast
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 hours before cooking and place on a tray, uncovered, at cool room temperature to allow even cooking.
- 2
Preheat oven
Preheat oven to 230°C (450°F). Position a rack in the lower third of the oven.
- 3
- 4
Initial high-heat sear roast
Place the roast bone-side down (fat cap up) on a rack in a roasting pan. Roast at 230°C (450°F) for 20 minutes to develop a crust.
- 5
Lower temperature and roast to medium-rare
Reduce oven temperature to 160°C (325°F) without opening the door. Continue roasting until internal temperature reaches 54–56°C (130–133°F) for medium-rare (approximately 12–15 minutes per 500 g after the initial sear; for a 1.8 kg roast expect ~40–50 minutes). Start checking temperature with a probe thermometer about 30 minutes into the second stage.
- 6
Rest the roast
Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–25 minutes. Internal temperature will rise about 4–6°C and reach medium-rare (about 58–60°C). Reserve pan drippings for the demi-glace base.
Demi-Glace
- 7
Collect pan drippings and deglaze
Pour off excess fat from the roasting pan, leaving about 1 tablespoon and any fond. Place pan over medium heat on the stove (or transfer fond to a sauté pan). Add unsalted butter and melt. Add diced carrot, onion and celery and sweat for 6–8 minutes until softened and starting to brown.
- 8
Add tomato paste and wine
Stir in tomato paste and cook 2 minutes to caramelize. Carefully pour in the red wine, scraping up browned bits with a wooden spoon. Simmer until wine is reduced by about half (6–8 minutes).
- 9
Add stock and aromatics
Add beef stock, bay leaf and thyme. Bring to a simmer, then reduce heat and gently simmer, uncovered, until sauce reduces by about one-third to one-half and coats the back of a spoon (20–25 minutes).
- 10
Strain and finish
Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Discard solids. Over low heat, whisk in the cold unsalted butter, one tablespoon at a time, to mount and lightly thicken the sauce. Season with salt and pepper to taste. Keep warm until serving.
Crispy Onions
- 11
Prepare onions
Separate thin onion slices into rings. Pat dry with paper towels to remove surface moisture—this improves crisping.
- 12
Coat onions
Combine flour, cornstarch and 1/2 teaspoon salt in a bowl. Toss onion rings in the flour mixture until lightly but evenly coated, shaking off excess.
- 13
- 14
Keep warm and crisp
If making ahead, keep fried onions in a single layer on a rack in a low oven (90–100°C / 200–210°F) for up to 20 minutes to maintain crispness. Serve shortly after plating for best texture.
Finish & Serve
- 15
Slice the roast
After resting, remove bones (if desired) and slice the prime rib against the grain into 1–1.25 cm (about 3/8–1/2 inch) thick slices for medium-rare portions.
- 16
Plate and dress
Arrange slices on warm plates. Spoon 1–2 tablespoons of warm demi-glace alongside or over each portion. Top with a small handful of crispy onions and sprinkle with coarse sea salt and chopped parsley for garnish.
- 17
Serve immediately
Serve the prime rib immediately while warm, with any remaining demi-glace passed at the table.
