Prime Rib for Two
Juicy, ultra-tender prime rib is the ultimate roast beef. Used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth.
- 1(1 1/2-pound)1 (1 1/2-pound) bone-in rib-eye steak, 1 1/2 inches thick
- Salt and pepper, to taste
- 1tablespoon1 tablespoon vegetable oil
- 2tablespoons2 tablespoons shallots, minced
- 1teaspoon1 teaspoon ketchup
- 1/4teaspoon1/4 teaspoon dried thyme
- 1/2cup1/2 cup beef broth
- 1/4cup1/4 cup red wine
Preparation time 10mins
Cooking time 55mins
Adapted from cookscountry.com
Adjust oven rack to lowest position and preheat oven to 200°F.
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°F (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest 5 to 10 minutes.
Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallots 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 1/2-inch-thick slices. Serve with jus.
Be sure to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan.
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