New Year, New Goals: Garlic Prime Rib with Beef Au Jus

Sup guys,

2014 is a new year with new opportunities and massive changes for me. To start off the year (and as my official first post on this blog), I decided to start off with a bang by making something hella big, meaty, and amazing. I had the massive urge to make my own prime rib after my sister and brother-in-law decided to make a super bomb prime rib in Thanksgiving. After having my taste buds rocked on Thanksgiving, my desire to upgrade my culinary skills were ignited, and now here I am, on the road to sharpening my n00b culinary skills to becoming the next Gordon Ramsay (but not really, he’s hella buff)

INGREDIENTS
Rib + Seasoning
-6-10 lb standing beef rib (Look for approx 0.75 to 1 lb per person)
~8-12 cloves of garlic
-2-3 tbsp olive oil
-2 tsp salt
-2 tsp grounded black pepper
-2 tsp thyme

Au Jus Sauce
-Meat drippings from the rib after baking
-2-3 cups of red wine (cabarnet sauvignon worked pretty well)
-2.5-4 cups of beef stock/broth
-0.5 tsp of thyme
-A wee bit of salt

Other Useful Tools
-Meat thermometer

PROCEDURE
1) So first off I put the rib in a baking pan (boneside down, fatside up) and then I added all the marinade materials into a bowl and mixed it all up. Afterwards I just grabbed a spoon and spread all the marinade stuff on the fatty part of the rib and on the sides. From there, I let the rib stand at room temperature for about an hour or so while revving up and preheating the oven to 500F. At first I thought “damn 500F is pretty hot I don’t think the standing rib can stand such high temperatures”, but the super high temperature in fact allows for quick charring on the outside of the rib, so that you’ll be able to have that nice crispy and flavorful outer portion of the meat 🙂

20140102_134016
SEASONED AND READY TO ROLL!

2) After letting the seasoned rib stand at RT for about an hour to an hour and a half, and the oven is at 500F, I put the rib in the oven and let it cook at that temperature for 20 minutes. Then I set the temperature to 325F and then left it in there for about another 60 minutes.
3) After the 60 minutes have passed, I busted out my handy dandy meat thermometer and stuck it in the side. Knowing the temperature inside allows you to know how well it’s been cooked. According to other recipes: the internal temperature for Medium-Rare = 130F, Medium = 140F, and Well Done is at about 150F and above. You don’t wanna go too above cause then Well Done will end up just being Well Burnt. If the desired temperature isn’t reached yet, keep on cooking at the same temperature, checking every 10 minutes or so with your thermometer.
4) Here’s the trick to determining when to actually take that rib out of the oven. You actually take the meat out 10 degrees BEFORE the actual level of cooked meat that you want. For example, if you wanted a medium rare rib, you take the rib out of the oven when the thermometer reads 120F. The reason why is because when you take it out of the oven, you should immediately wrap your rib in foil and allow it to stand in room temperature for about 10-15 minutes. During this time, the foil will trap the heat inside your rib and it will actually be heating up to about 10F more than the initial point that you took it out of the oven! (I actually left it in a bit too long and it ended up being a bit more Well Done than the Medium i was looking for)
20140102_182050
Nice to meat you!

5) This was my favorite part of making this recipe. When you took your rib out of the oven, you should notice that there is a healthy amount of flavorful meat juice drippings at the bottom of your baking pan. This juice is crucial for making the au jus sauce that you can redrizzle onto your meat for MAXIMUM FLAVOR! I took out the rib after letting it stand while keeping it in tin foil onto a cutting board and then poured all the meat drippings into a pot. From there I added in red wine and allowed it to boil a bit at high heat on the stove top. After seeing the initial bubbling from evaporation, I added in the beef broth and allowed it to reduce down to about half the volume. This allows for excess water to evaporate out, reducing the volume and allowing you to have bigger concentration of flavor. You should notice that the sauce becomes ever-so-slightly more viscous too (but not too much).

6) From there, cut off any burnt fat and seasoning from your rib and it is now ready to be cut up and served with your FLAVORite side dishes!
Prime Rib served
Prime rib served with au jus sauce on top!

OBSERVATIONS
-Prime rib seemed very intimidating for me to make, but it was actually a very simple process! The most important thing is to watch over your temperature and you will be OK!
-Although prime rib can take hours to prepare, this method that I learnt is one of the faster ways to prep it (dry roast). Although it takes much longer to prepare, I read that a wet roast is much more worth it in the final product (it requires prep and marinating the day before to give your meat time to absorb all the flavor)
-If you have extra prep time, coating your rib in vinegar or wine can help make the cooking process easier and adds more flavor to your meat! The slight acidity breaks down some of the meat proteins, which tenderizes the meat allowing for easier heat transfer into the core of the rib.
-If your rib has bones, it might take a little longer to bring up to desired temperature compared to a boneless rib, because heat diffuses out of bone easier.

CONCLUSION
-I am very pleased and impressed with myself that my prime rib came out quite amazingly. My au jus sauce also added a fantastic supernova of flavor to the meat (I added a little too much thyme to it though, and it’s scent was a tad distracting to the overall taste, but it was still GOOD). In the end, I even had enough leftovers to prepare another meal! :-).

Enjoy!

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