The great classic of bistro tables: a generous prime rib slow-roasted for evenly pink and juicy meat, draped with a robust jus deglazed from the pan drippings and served with a zesty horseradish sauce.
Ingredients
- 3.5 kg prime rib roast
- 35 g coarse Guérande gray sea salt
- 15 g whole Madagascar black peppercorns
- 2 tbsp refined sunflower oil
- 2 pieces sweet yellow onion
- 6 cloves purple garlic clove
- 4 sprigs fresh Provence thyme
- 2 sprigs fresh rosemary
- 15 cl full-bodied dry Burgundy red wine
- 500 ml unsalted concentrated beef broth
- 40 g 82% butterfat pasteurized unsalted butter
- 240 g creamy horseradish sauce
Method
- Take the prime rib out of the refrigerator at least two hours before cooking to bring it to room temperature, or rub it on all sides the day before with coarse gray salt and let it rest uncovered on a wire rack in the refrigerator to dry out the surface.
- Preheat your oven to 120 °C on convection. Coarsely crush the whole black peppercorns in a mortar. Brush the meat with the sunflower oil, then press the crushed pepper onto the surface to form an even crust. Place the peeled and thickly sliced yellow onions, the unpeeled purple garlic cloves crushed under your palm, and the sprigs of thyme and rosemary in a large roasting pan.
- Place a roasting rack directly over the roasting pan filled with aromatics. Set the prime rib on the rack, bone side down and fat cap up, so the melting fat bastes the meat and the drippings enrich the pan without boiling the meat.
- Bake on the middle rack at 120 °C. Let it roast gently for about two and a half to three hours, until a probe thermometer inserted into the center of the thickest part, without touching the bone, registers between 48 °C and 50 °C for an ideal rare doneness.
- Carefully transfer the piece of meat to a cutting board. Tent it loosely with a sheet of aluminum foil to let the condensation escape. Let it rest for at least thirty to forty minutes: the internal temperature will rise by carryover cooking to about 54 °C while the juices redistribute throughout the muscle fibers.
- Just before serving, turn your oven up to its maximum temperature of 240 °C on convection broil. Return the rested meat to the oven for six to eight minutes, watching closely, until the outer crust bubbles, crackles and takes on a beautiful crispy mahogany color.
- Meanwhile, take the roasting pan containing the pan drippings and aromatics. Tilt it to carefully spoon off the excess clear liquid fat pooling on top, while keeping the caramelized fond at the bottom. Place the roasting pan directly over medium heat, pour in the dry red wine and scrape the bottom vigorously with a wooden spatula to deglaze and release all the browned bits. Let reduce by half until syrupy.
- Pour in the unsalted concentrated beef broth and add any juices that have pooled on the cutting board. Bring to a simmer and let reduce for about ten minutes to concentrate the flavors. Strain this jus through a fine mesh sieve, pressing well on the onions and garlic with the back of a ladle, then whisk in the cold diced unsalted butter off the heat to emulsify and give the jus a glossy shine.
- Detach the eye of the meat by sliding a long blade along the bones, then carve into beautiful thick slices. Spoon a ribbon of steaming beef jus onto the bottom of warm plates, place a nice pink slice of roast on top, and serve immediately with the well-chilled creamy horseradish sauce presented in a ramekin.
Nutrition
Per serving
- Energy
- 643.2 kcal
- Protein
- 72.61 g
- Carbohydrate
- 4.97 g
- Fat
- 35.63 g
- Fibre
- 0.88 g
- Calcium
- 21.01 mg
- Iron
- 0.66 mg
- Magnesium
- 18 mg
