COREY'S SUCCULENT PRIME RIB
Steps:
- First, take your Prime rib out of fridge.put in a freezer bag on the counter. The beef should be at room temp before baking. In a medium dish combine pepper and sea salt-set aside. In a large suacepan,combine water,beef broth,port,cab and bring to a low boil.stir in Worcestershire,6 garlic cloves and 4 shalots,continue on a rolling boil.add 1 Tbsp of steak seasoning and dash of sea salt.(also may pepper to taste 5 to 10 grinds-opt). slow boil for 35 minutes.set aside to cool. Take the koshersalt,pepper,rub mix and coat (heavily) the prime rib. use a little butter to help make the heavy salt mix stick.ideally this should be about 1/2" thick. In A large sauce pan, coat entire pan with EOO (about1/8"). heat on high. when oil gives off first wisp of smoke, take Prime Rib and sear the coated sides to carmelize the salt and seal the cut. thisi should take about 6 minutes total.use tongs to move the meat. do not sear the cut sides. take the prime rib and put in large baking tray/pan Utilize a rack.setting boneside down, Arrange fresh Rosemary and Thyme springs along top of roast. inter sperse this with pats of salted butter and fresh garlic cloves. (this will provide additional drippings. Once broth has cooled use an injector to inject the beef. use as much as possible injecting deep within the cut. you should do this 10-15 times. save the rest of the broth. Preheat oven to 375. Once oven is heated,throw in remaining shallots and garlis cloves. use a digital therm.leave in until internal temp is 135 (medium rare). this is about 2-3 hours for this size.once it reaches 135, bring out,cover and let sit for 30 minutes
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