Cut meat off bones, but don’t for­get them

Austin American-Statesman - - FOOD MATTERS - Byad­die Broyles abroyles@states­ Prime rib 4-bone prime rib, bones and ex­cess fat re­moved and re­served 4 tea­spoons kosher salt Freshly ground black pep­per 4 sprigs fresh rose­mary 4 gar­lic cloves, un­peeled, smashed 4 oz. arugula, for gar­nish 2 tea­spo

If pork isn’t your fa­vorite — or you’re just look­ing for a really great beef prime rib recipe — check out this ver­sion from “The Chew” co-host Michael Sy­mon, whose new book, “Car­ni­vore,” is all about meat. “Prime rib is one of the most ex­pen­sive cuts on the en­tire beast, but it has ev­ery­thing you could want in a cut of beef,” he writes. “The bones and fat add tons of fla­vor, and when cooked prop­erly, the meat is melt-in-your­mouth ten­der. While I love a great rare steak, prime rib ac­tu­ally ben­e­fits from a lit­tle more cook­ing. Tak­ing this to medium-rare (or a shade past) al­lows the fat to melt and baste the meat while pulling more fla­vor from the bones.” Sy­mon rec­om­mends ask­ing the butcher to re­move the meat from the bones, but don’t leave them be­hind. The ribs act as a rack for you to roast the meat on. One of the most cru- cial pieces of this recipe is let­ting the meat warm at room tem­per­a­ture for at least an hour be­fore cook­ing and let­ting it rest for at least 20 min­utes so all the juices won’t run out of the meat and onto your cut­ting board.

Lib­er­ally sea­son the prime rib with the salt and some pep­per and re­frig­er­ate overnight.

An hour be­fore cook­ing, re­move the roast from the re­frig­er­a­tor to al­low it to come to room tem­per­a­ture.

Mean­while, pre­heat the oven to 400 de­grees. Put the re­served ribs in a roast­ing pan bowed-side- up. Scat­ter any fat and meat trim­mings in the pan around the bones. Roast the bones and trim­mings for about 30 min­utes, or un­til the fat starts to ren­der.

Re­move the pan from the oven, put the rose­mary sprigs on top of the bones, and then top with the prime rib. The ribs will be act­ing as the roast­ing rack. Put the smashed gar­lic in the bot­tom of the pan with the trim­mings. Baste the beef with the fat drip­pings and re­turn the pan to the oven.

Cook for 30 min­utes and then baste the roast again.

Re­duce the heat to 350 de­grees and cook un­til the meat is medium-rare (an in­ter­nal tem­per­a­ture of 125 to 130 de­grees), about 1 hour and 15 min­utes. Keep bast­ing the roast ev­ery 30 min­utes un­til it is done. Keep in mind that the roast will con­tinue to cook while rest­ing.

Re­move the roast from the oven and put it on a cut­ting board to rest, un­cov­ered, for 20 min­utes. Slice the prime rib to the de­sired thick­ness and gar­nish with the arugula and olive oil, if us­ing. Serves 6.

Contributed by jen­nifer may

Chef Michael Sy­mon rec­om­mends us­ing the prime rib bones as the roast­ing rack and bast­ing the meat with the ren­dered fat.

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