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Ingredients
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Prime Rib Roast
Surf & Turf — Lobster Tails
Surf & Turf — Filet Mignons
Optional Pan Sauce for Steaks & Prime Rib
Method
Prime Rib Roast
- 1
Prepare roast
Remove the prime rib from the refrigerator 2–3 hours before cooking to bring it to near room temperature. Pat dry with paper towels.
- 2
Season
In a small bowl, combine 3 tbs kosher salt, 2 tbs black pepper, 6 minced garlic cloves, 2 tbs chopped rosemary, 2 tbs chopped thyme, 3 tbs olive oil and 4 tbs softened butter to form a paste. Rub the paste generously all over the roast, including between the bones and the meat where possible. Let rest uncovered for 30 minutes to an hour if time permits.
- 3
Roasting
Preheat oven to 500°F (260°C). Place roast bone-side down on a rack in a roasting pan. Roast at 500°F for 20 minutes to sear and develop a crust. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches desired doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 5-lb roast expect roughly 1.25–1.75 hours after the initial high-heat phase, but begin checking with an instant-read thermometer after 60 minutes at the lower temperature.
- 4
Rest and slice
Remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes (important — carryover will raise internal temp). Carve between the ribs into thick slices and arrange on a warmed platter.
- 5
Make au jus (while roast rests)
Place the roasting pan over medium heat on the stovetop (or transfer pan juices to a saucepan). Add 1 cup dry red wine to deglaze, scraping up browned bits. Add 2 cups beef stock and bring to a simmer. Reduce slightly for 5–8 minutes. Strain into a bowl and skim fat if desired. Adjust seasoning with salt and pepper. Serve warm alongside carved prime rib.
Surf & Turf — Lobster Tails
- 6
Prepare lobster tails
Thaw lobster tails if frozen and rinse under cold water. Using kitchen shears, cut the top shell lengthwise down the center to the tail, stopping before the tail fan. Pry the shell open and gently lift the meat, keeping it attached at the tail base; rest the meat on top of the shell for presentation (butterfly). Pat meat dry.
- 7
Butter sauce
In a small saucepan melt 6 tbs unsalted butter over low heat. Add 4 minced garlic cloves, 2 tbs lemon juice, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper and 1 tbs chopped parsley. Warm gently for 2–3 minutes to marry flavors; keep warm.
- 8
Cook lobster
Preheat oven broiler to high (or set grill to medium-high). Place prepared lobster tails on a rimmed baking sheet. Brush meat with some of the garlic-butter mixture. Broil 6–10 minutes (depending on size) until meat is opaque and registers 140–145°F (60–63°C) and edges are lightly browned. If grilling, place meat-side up and grill 6–8 minutes, basting once with butter. Remove and brush with remaining butter and sprinkle with chopped parsley. Keep warm.
Surf & Turf — Filet Mignons
- 9
- 10
Sear and roast
Preheat oven to 400°F (200°C). Heat a heavy skillet (cast-iron preferred) over high heat until smoking; add 2 tbs neutral oil. Sear filets 2–3 minutes per side until a deep brown crust forms. Add 4 tbs unsalted butter, 3 crushed garlic cloves and thyme sprigs to the pan. Tilt pan and spoon melted butter over steaks (baste) for 1 minute. Transfer skillet to preheated oven and roast to desired internal temp: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium; for 1.5–2 in filets expect 6–10 minutes in oven. Use an instant-read thermometer.
- 11
Rest steaks
Remove steaks to a warm plate and rest loosely tented with foil for 5–10 minutes to redistribute juices.
Optional Pan Sauce for Steaks & Prime Rib
- 12
Make pan sauce
After removing steaks or using juices from the roast, place skillet over medium heat and add 2 tbs butter. Add 1 finely chopped shallot and sauté until translucent, about 1–2 minutes. Pour in 1/2 cup dry red wine to deglaze, scraping browned bits, and reduce by half (about 2–3 minutes). Add 1 cup beef stock and simmer until slightly reduced, 4–6 minutes. Swirl in 2 tbs cold cubed butter a little at a time to finish and thicken the sauce. Taste and season with salt and pepper. Strain if desired and serve alongside steaks and prime rib.