Pop's Aged Christmas Prime Rib Recipe
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Ingredients: |
Ingredients: One standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
Salt
Freshly ground pepper, or a generous sprinkling of Traeger’s Prime Rib Rub
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 200º. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes; tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet, and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours. Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120º for rare or about 125º for medium-rare, 30 to 75 minutes longer. (The best chefs will cook it like I do and in a 120º oven for 18 hours. But most ovens won’t even go that low. I had to buy a infrared counter top oven for this.) We are shooting for an internal temp of 120º for rare, 125º for medium rare. To finish: Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.
Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes. Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4"-thick slices. Season with coarse salt to taste, and serve. |
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Aus Jus Sauce |
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Ingredients: |
Ingredients: 2 tsp Worcestershire sauce
1/2 cup red wine
1 cup beef broth
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Directions: |
Directions:Place the roasting pan over stove top burners on medium low. Whisk in the Worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. |
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Personal
Notes: |
Personal
Notes: This is not so much a recipe but information recorded from years of testing and trial and error. After compiling information from America's Test Kitchen and chefs that I have talked with (Grady Spears, Rick Obesta, Sheryl Tesstin), I have written all this down so that I have it as a guide to remember (since I only do it once a year) how to cook it from one year to the next.
Most important to remember is that we age the Prime Rib first. This means nothing more than rubbing the meat with Kosher salt and finding a cool place in your refrigerator for about 3 to 7 days, unwrapped. Yes, unwrapped. There is no reason to worry about any bacteria because at this point the meat is uncut and the enzymes are protecting it. However, do not do this with meat that has already been cut into steaks. The aging process allows the enzymes to work and break down the muscle tissue in the meat, rendering it with a tender, buttery texture.
When ready to cook, the meat should be set out to come to room temp. The secret now to a tender, buttery tasting prime rib is time. We want to cook it low and slow.
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