Prime Rib for Two
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
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
- Carbohydrate 4.71540496892017 g
- Cholesterol 0 mg
- Fat 5.20044679977734 g
- Fiber 0.0190624252980202 g
- Protein 0.80450644108472 g
- Saturated Fat 0.413783583194445 g
- Serving Size 1 1 Serving (112g)
- Sodium 166.659195546649 mg
- Sugar 4.69634254362215 g
- Trans Fat 0.0729810702883313 g
- Calories 111 calories
Step-by-step
- Adjust oven rack to lowest position and heat oven to 200 degrees. 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 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.
- 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.
Thermal Control and Doneness Without a Probe
Accurate doneness depends on tracking both time and tactile feedback when an instant-read thermometer is unavailable. Searing the meat over medium-high heat for 10 to 12 minutes builds a deeply caramelized exterior before the cut moves to a low 200-degree oven. Roasting finishes in 25 to 30 minutes, during which the protein fibers firm up progressively. Pressing a finger against the center provides a physical gauge: soft and yielding indicates rare, while a slight springiness signals the target medium-rare temperature range of 120 to 125 degrees. Resting the protein for 5 to 10 minutes allows internal juices to redistribute evenly throughout the muscle fibers.Pan Chemistry and Skillet Management
Building a pan sauce requires managing the residual fat left behind in a heavy skillet. Pouring off excess grease while leaving precisely 2 teaspoons prevents the shallots from frying too heavily. Simmering red wine and beef broth with ketchup and thyme for roughly 10 minutes reduces the liquid down to 1/3 cup while dissolving the flavorful browned bits stuck to the pan bottom. A wide 12-inch heavy-bottomed skillet provides enough surface area for proper liquid reduction without crowding the aromatics.
