Recipes from Local Chefs
Prime Rib
Courtesy of Fleming’s Prime Steakhouse & Wine Bar
13-15 pound ribeye lipon
¼ cup butter, clarified
3 tablespoons garlic pepper spice
2 tablespoons kosher salt
2 tablespoons granulated onion
¼ cup thyme, dry
Au Jus
4 cups beef stock
1 teaspoon beef base
The day before cooking, remove the ribeye from the cryovac and pat dry. Remove the tail fat to ½-inch from the end f the loin, then place on a sheet pan.
Brush clarified butter around the whole rib. Cover the ribeye with a piece of wax paper and keep in the refrigerator overnight.
To cook the ribeye, place on a sheet pan and cook in a 500-degree oven for 15-20 minutes to brown. Pour off any grease, then place into a pre-heated Alto Shaam set on 225 degrees, vent half open, and cook for 2 to 2 ½ hours to an internal temperature of 110 degrees. Set the holding temperature to 140 degrees.
For Au Jus:
Place beef stock in a sauce pot set on high heat and bring to a boil. Reduce to 2 cups.
Add beef base and remix well with a wire whip to dissolve.
