Prime Rib — Queen Cut Black Angus Beef Rib* Recipe

Bring to room temperature and dry

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it comes close to room temperature. Pat all surfaces thoroughly dry with paper towels — dry surface = better crust.

Prepare seasoning rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder and smoked paprika. Stir to mix evenly.

Season the roast

Rub the roast all over with olive oil, then coat liberally with the seasoning mix, pressing it into the meat on all sides, including between bones if exposed. Let rest on a rack for 30 minutes to allow the salt to penetrate slightly.

Low-and-slow roast (first stage)

Preheat oven to 250°F (120°C). Place the roast bone-side down (fat cap up) on a rack in a shallow roasting pan. Insert a probe thermometer into the thickest part of the meat away from bone. Roast until internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare — roughly 2.5 to 3 hours for a 5-lb queen-cut, but rely on thermometer.

High-heat sear (finish)

Remove roast from oven, increase oven to 500°F (260°C) or preheat a hot broiler/skillet. Let roast rest 15–20 minutes while oven preheats. When hot, return roast to oven for 8–12 minutes until crust is deep brown and internal temp reaches 125°F (52°C) for rare or 135°F (57°C) for medium-rare. Watch carefully to avoid burning. Alternatively sear in a heavy skillet 1–2 minutes per side to develop crust.

Rest and carve

Transfer roast to a cutting board and tent loosely with foil. Rest 20–30 minutes (important to re-distribute juices). Carve between the bones into individual rib steaks and slice crosswise to desired thickness. Sprinkle with coarse sea salt and chopped parsley before serving.

Collect pan drippings

While the roast rests after the high-heat sear, pour off excess fat from the roasting pan leaving about 1–2 tablespoons of drippings and the browned fond.

Deglaze and reduce

Set pan over medium heat on the stovetop (or transfer fond to a saucepan). Add the dry red wine (or 1 cup beef stock if not using wine) and scrape the browned bits with a wooden spoon. Reduce by half (about 3–5 minutes).

Build the au jus

Add beef stock, soy sauce, Worcestershire, and thyme. Bring to a simmer and reduce until slightly reduced but still loose — about 8–10 minutes. Taste and season with salt and pepper. Whisk in 1 tablespoon of butter off heat to finish and give the jus a glossy texture. Strain through a fine-mesh sieve into a warm sauceboat.

Mix the tiger sauce

In a small bowl combine mayonnaise, sriracha, prepared horseradish, lemon juice, paprika and salt. Whisk until smooth and taste — adjust heat by adding more sriracha or more horseradish for a stronger bite. Chill until service.

Prepare batter

Preheat oven to 450°F (230°C). In a bowl whisk together eggs and cold milk until smooth. Add the flour, salt and pepper and whisk until just combined (small lumps are okay). Stir in melted butter and grated cheddar until incorporated. Let batter rest 10 minutes.

Bake pop-over

Butter a muffin tin or pop-over pan and place in the hot oven for 5 minutes to heat the pans. Carefully pour batter into hot cups about 3/4 full. Bake at 450°F (230°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake another 10–12 minutes until puffed and deep golden. Do not open oven during the first 20 minutes. Remove and serve immediately; they will deflate slightly as they cool.

Plate slices of prime rib with a cheddar pop-over on the side. Spoon warm au jus into a small ramekin and serve tiger sauce in a separate ramekin. Garnish meat with chopped parsley and a light sprinkle of coarse sea salt. Serve immediately while beef is warm and juices are loose.