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Ingredients
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Prime Rib Eye
Hand-Cut Fried Potatoes
Finishing & Serving
Method
Prime Rib Eye
- 1
Prepare and season
Remove the rib eye roast from the refrigerator at least 1 hour before cooking to come to near room temperature. Pat the roast dry with paper towels. Rub the entire surface with olive oil. Combine kosher salt, black pepper, garlic powder, chopped rosemary and thyme in a small bowl and rub evenly over the roast, pressing the rub into the meat.
- 2
Sear
Preheat oven to 230°C (445°F). Heat a large ovenproof skillet or roasting pan over high heat until very hot. Add 1 tablespoon neutral oil if needed. Sear the roast, fat side down then on all sides, for about 2–3 minutes per side until a deep brown crust forms. This step locks flavor and color.
- 3
Roast
Place the seared roast on a rack in the roasting pan or keep in the ovenproof skillet fat side up. Add the unsalted butter on top of the roast. Insert an instant-read thermometer into the thickest part of the meat, avoiding bone. Roast at 230°C (445°F) for 15 minutes to develop crust, then reduce oven temperature to 160°C (320°F). Continue roasting until internal temperature reaches 52°C (125°F) for medium-rare (about 12–15 minutes per 500 g after the initial high-heat period). For a 1.5 kg roast expect roughly an additional 35–45 minutes, but rely on thermometer.
- 4
Rest and slice
Remove roast when thermometer reads 52°C (125°F) for medium-rare (adjust to 57°C/135°F for medium). Tent loosely with foil and rest for 15–20 minutes; carryover heat will raise internal temp ~5–7°C (9–12°F). After resting, slice against the grain into 1–1.5 cm thick slices. Reserve pan juices for jus.
Hand-Cut Fried Potatoes
- 5
Prep potatoes
Peel potatoes if desired (skin-on is optional and gives more texture). Cut each potato into even 1–1.5 cm thick slices, then stack and cut into 1–1.5 cm matchsticks (hand-cut fries). Rinse cut potatoes in cold water to remove surface starch. Soak in a bowl of cold water for at least 20 minutes, up to 2 hours for crispier fries.
- 6
Dry and pre-fry (blanch)
Drain the potatoes and pat them very dry using clean kitchen towels or paper towels. Heat oil in a heavy-bottomed pot or deep fryer to 160°C (320°F). Working in batches, blanch the potatoes for 4–5 minutes until tender but not colored. Remove with a slotted spoon and drain on a wire rack. Let cool for 10 minutes.
- 7
Finishing & Serving
- 8
Make quick au jus
While the roast rests, place the roasting pan over medium heat on the stovetop (or use a separate small saucepan). Add the minced shallot and sauté briefly in the pan juices for 1 minute. Deglaze with red wine (if using), scraping up browned bits. Add beef au jus or stock and bring to a gentle simmer. Taste and adjust seasoning. If you prefer a slightly thicker jus, mix 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into the simmering jus until it thickens slightly. Strain if desired.
- 9
