Reverse Seared Prime Beef Rib Roast with Red Wine Au Jus

This phenomenal dish may take a long time but the steps are so simple anyone can reproduce it. It just takes some time if you're willing to put in the work. This fool proof cooking method can help you dazzle your guests at any party or even impress a special someone.

The flavour extends all the way to the centre and you'll be left with a beautiful pink inside that reaches even the ends of the slab of meat. Most traditional methods or searing methods will leave you with an overcooked edges but with the reserve sear method you can bring the juiciness and the tenderness to those surface pieces, while still getting that nice char on the outside from the last high temperature roast at the end. Basically it just cooks the meat more evenly.

I highly recommend using a rib roast with the bone in during the cooking process because the bones act as a thermal regulator, which prevents overcooking and helps to retain those pink juicy centres.

Utensils:

1. Oven

2. Roasting Pan

3. Tongs

4. Wired Rack

5. Oven Mitts

6. Knife

7. Cutting Board

8. Large Container for marinating

9. Meat Thermometer

10. Medium Saucepan

11. Tin foil

Active cooking time: 30 minutes

Total Cooking Time: 4-5 hours (Best to marinate 1-2 days before cooking)

Ingredients for Prime Rib:

1. 4.1 kg (9 lbs) Beef rib roast with bone in (Size may vary)

2. 1 Large red onion (Finely chopped)

3. Olive oil

4. 1 Whole Garlic (finely chopped with some skins still in tact)

5. 1 Full container of Fresh Poultry Blend (28 g) (Finely chopped)

6. Kosher Salt

7. 1/4 cup of Balsamic Vinegar

8. 1/2 cup of Honey Dijon Mustard

9. Freshly Ground Pepper

10. 1 Cup of Red Wine

11. 2 Cups of Beef Broth

Directions:

1. After meat is thawed, take a sharp knife and score crisscross lines on all sides of the meat, except for the bone side to increase surface area.

2. Brush some oil mixed with honey dijon all over and rub followed by a generous amount of kosher salt and freshly ground pepper on all sides. Really rub it in. If you think you've added a lot.. double or triple that so that the flavour reaches the centre of the meat.

3. Next add the minced garlic, red onion (lots will fall off but they will be used), and poultry blend. Really press this into the meat.

4. Drizzle balsamic vinegar, red wine, and beef broth over the meat in that order. There will be a pool and some of the red onions will sit in this pool. Cover and refrigerate. Let this sit for at least 4 hours but 1 whole day is BEST.

5. On the day you plan to cook it, take it out of the fridge and let it sit out for 1-2 hours so that it can come to room temperature, thus allowing the meat to cook more evenly.

6. Set the oven to 250 F on a roast setting if you have that option.

7. Place a wired rack in your roasting pan. Move the meat from marinating container to the roasting pan, with the fat cap side facing up. Next dump your marinating sauce over the slab of meat on last time. You'll end up with lots of diced onions on top and that's fine. Sauce can touch the bottom of the meat but there shouldn't be that much liquid.

8. Roast for 3-3.5 hours. Or until the internal temperature of the meat reads the desired level. (120 F = rare; 130 F = medium rare; 140 F = medium; etc.).

9. Once the meat thermometer reaches the desired temp, remove the roast from the oven and tent some tin foil over it and let it sit for at least 30 minutes and up to 1.5 hrs.

10. Crank the oven up to 500 F.

11. 10-15 minutes before you're ready to serve, remove the tin foil and place back into the oven for 10 minutes, uncovered or until the meat is nicely browned on the outside.

12. Cut off the bone and slice into thin slices and serve with Au Jus.

Ingredients for Au Jus:

1. 2 cups of beef broth

2. 1 cup of wine

3. 2 Tbsp of unsalted butter

4. 1 sprig of fresh rosemary or 2 Tbsp of dried

5. 1 pinch of ground sage/savoury

6. salt and pepper to taste

Directions for Au Jus:

1. Combine all ingredients in a medium saucepan and bring to a roaring boil over medium-high heat. Reduce to temperature to low and allow to simmer for 5-10 minutes. The longer you simmer it for the stronger the Au Jus

2. Adjust the taste with salt and pepper and serve with the meat

Hope you Enjoyed this recipe! If you tried it or have any question let me know what you think or ask in the comments below!