PRIME RIB FOR 2 RECIPE - FOOD.COM
This is a method more than a recipe. It is hard to fix prime rib for two, but this method allows the meat to brown nicely, and remain rare in the center when you carve it. You also have the added bonus of Baked Potatoes for your side dish! This recipe came from Sunset Books "Cooking for Two... or Just for You."
Total Time 25 hours 15 minutes
Prep Time 24 hours
Cook Time 1 hours 15 minutes
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2080.2, FatContent 173.4, SaturatedFatContent 69.6, CholesterolContent 408.2, SodiumContent 306.9, CarbohydrateContent 30.6, FiberContent 2.7, SugarContent 1.3, ProteinContent 94
PRIME RIB FOR TWO - BIGOVEN.COM
"Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, I opted for a 1 1/2-pound, 1 1/2-inch-thick bone-in rib-eye steak. I seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup."
Total Time 30 minutes
Prep Time 30 minutes
Yield 2
Number Of Ingredients 8
Steps:
- "1. Adjust oven rack to lowest position and heat oven to 200 degrees. Pat steak dry with paper towels and season with salt and pepper. 2. 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 degrees (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. 3. Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallot 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 ?-inch-thick slices. Serve with jus. "
Nutrition Facts : Calories 111 calories, FatContent 5.20044679977734 g, CarbohydrateContent 4.71540496892017 g, CholesterolContent 0 mg, FiberContent 0.0190624252980202 g, ProteinContent 0.80450644108472 g, SaturatedFatContent 0.413783583194445 g, ServingSize 1 1 Serving (112g), SodiumContent 166.659195546649 mg, SugarContent 4.69634254362215 g, TransFatContent 0.0729810702883313 g
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