Prime Rib For Two Recipe 455 Recipes

PRIME RIB FOR 2

Steps:

• Wrap meat well and freeze until solid. Give it a good 24 hours or more.
• Combine oil and garlic and rub evenly over the frozen roast. Generously sprinkle with pepper. Stand bone side down on a rimmed baking sheet or broiler pan between the two potatoes, placed like bookends. ROAST FROZEN; DO NOT THAW.
• Roast uncovered in a 400F oven for 1 hour 15 minutes for medium rare, or 1 hour 35 to 40 minutes for medium well. You may insert a meat thermometer through the fat layer, into center of roast, not touching bone after it has cooked for about an hour. Cook to your liking (130F to 135F for rare).
• Let stand 5 minutes before carving.
• Serve with the baked potatoes and your favorite potato toppings.

PRIME RIB FOR TWO RECIPE - (4.5/5)

Steps:

• Adjust oven rack to lowest position and preheat oven to 200°F. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown steak all over, 10 to 12 minutes. Transfer steak to wire rack set in rimmed baking sheet. Roast until meat registers 120° to 125°F (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest 5 to 10 minutes. Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallots and cook over medium heat until softened, about 1 minute. Stir in ketchup and thyme and cook until fragrant, about 30 seconds. Add broth and wine and simmer, scraping up any browned bits, until reduced to 1/3 cup, about 10 minutes. Carve bone from steak and cut steak on bias into four 1/2-inch-thick slices. Serve with jus. Note: Be sure to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan.

CLASSIC PRIME RIB FOR A SMALL CROWD

Steps:

• Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
• Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
• Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
• Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.

PRIME RIB FOR TWO

Steps:

• 1. NOTE: I would recommend putting this on a rack in your pan. Since there isn't any liquid in the recipe it did stick and harden a bit on the bottom of the roast.
• 2. Wrap meat well and freeze until solid.
• 3. When ready to cook, preheat oven to 400F.
• 4. Combine oil and garlic; rub evenly over frozen meat. If you're adding the seasoning (optional), add that now rubbing it into the oil and garlic.
• 5. Stand roast, rib bone down, on a rimmed baking sheet or broiler pan between the 2 potatoes, placed like book ends. Roast frozen; do not thaw.
• 6. Roast, uncovered, in a 400F oven for 1 hour and 15 minutes for rare meat, 1 hour and 25 minutes for medium rare, 1 hour and 35 to 40 minutes for well done.
• 7. If you wish, insert a meat thermometer through fat layer into center of roast, not touching bone, after it has cooked for about 1 hour, and continue cooking until meat is done to your liking (130F to 135F for rare).
• 8. Let stand for about 5 minutes before carving.