- Fresh Piece Of Prime Rib
- Black Pepper
- 1 Shallot
- Virgin Olive Oil
- Fresh Rosemary
We get started of course it’ll let’s go over the ingredients you’re going to need a nice fresh piece of prime rib this is about 6 and 1/2 pounds you’re gonna need some kosher, salt, some coarse ground black pepper, 1 shallot a whole head of garlic that I’ve peeled extra virgin olive oil and some fresh rosemary. I’m going to sear this side so, what I want to do is take some paper towel and just Pat the top of it that you’re going to sear make sure it’s really really dry because otherwise it’s going to steam and it’s not going to create a gorgeous brown color that we want and now since I’m making a soft crust to go on the top of this I don’t need to put salt or pepper on this
I just have about four tablespoons of olive oil in a large skillet over high heat and that’s what’s going to be searing that’s what that’s going to sear in but you just want to make sure that it is nice and dry and once the olive oil is really really nice and hot we’re going to put it in to see her now that it’s completely dry we’re going to put it right in here and I’m going to let that sear for about three to four minutes or until it’s got a gorgeous brown color now. I have this on a rack in your roasting dish it’s really important so that the air kind of travels all around it and roast is that roast that really evenly so now set that aside.
I’m going to finely finely finely chop up some fresh rosemary so, it’s going to them at a time it took a few minutes but it’s really important that it’s finely chopped I don’t want big stalks big pieces. I want everything to kind of combine and make a beautiful beautiful topping for our prime rib that looks good enough now, I’m going to put this directly into my bowl with the kosher salt and you want to make sure you use kosher salt for this you don’t want to use fine table salt now. I’m going to add in some freshly cracked black pepper and now I’m going to do this with a microplane but you can do this with a knife and just takes a little bit more time I’m going to grate in the pieces of garlic and the shallot and the reason why I’m doing it is because you see.
You get almost a paste and that is going to be exactly what you’re looking for so go ahead and do that and you don’t want to do the last little bit otherwise or grate your fingers so be careful with that that’s the last garlic on to the shallot and this six notes time at all to just grate that right in that’s perfect oops don’t want that now. I’m going to put in some olive oil about three to four tablespoons you want this to be almost like a paste and then just use a spoon to help you combine it all together and add a bit more oil if you feel like you need to that’s a perfect consistency now.
5I’m just going to evenly smear this all over the top of our seared piece of beef here and you want to make sure you come down to the sides just a touch now. I think a lot of people going to say wow that’s do you know that’s a lot of salt you’ve got to remember you’ve got a lot of me here that you have to season and also the salts kind of mostly fall off when you slice it but what it does is it perfectly gives the just the right amount of it doesn’t taste salty but it tastes unbelievable and the crust is going to keep it really really moist which is exactly what you’re looking for after all especially when you are using an expensive cut of beef and it perfectly seasoned it all the way through and it creates this crunchy crust on the top that it is just to die for that is perfect in my opinion now you’re going to pre-heat your oven to 500 degrees you heard it.
I do not as much as your are like dying to get in there do not carve it until you have wrapped it with aluminum foil for at least 15 minutes just to give the juices a chance to redistribute and they’re back in there and ensure everything comes out really really juicy and delicious but you know me I can’t I don’t have much patient so, I do want to cut just a slight little slice for you to see what you’ll be looking for look at that that is like perfect let me just cut a little tiny piece to taste it is perfect it’s cooked perfectly so a lot of flavor it’s really well seasoned from the juices from the crust kind of dripping down as it roasts it’s perfection.