A hit on any menu, Prime Rib is slow roasted until perfectly pink, succulent and tender. Served with the ultimate peppercorn sauce accented with whisky, cream and umami-packed miso paste for a velvety mouthfeel. Leftovers can be used to create premium lunch features the next day including Chicken Fried Steak, Hot Roast Beef Sandwiches or Prime Rib hash.
Ingredients
Here are the following ingredients:
Slow-Roasted Prime Rib
- ¼ cup (60 mL) kosher salt
- 1 tbsp (15 mL) dehydrated minced onion
- 1 tbsp (15 mL) dry mustard powder
- 1 tbsp (15 mL) garlic powder
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) freshly ground black pepper
- 1 Prime Rib, about 16 lb (7.2 kg)
- ¼ cup (60 mL) canola oil
- Whisky Peppercorn Sauce
- 2 oz (60 g) butter
- 2 tbsp (30 mL) canola oil
- 4 oz (125 g) minced shallot, about 1 cup (250 mL)
- 1 cup (250 mL) whisky
- ½ cup (125 mL) white miso paste
- 6 cups (1.5 L) beef stock (no salt added)
- 2 cups (500 mL) demi-glace
- ¼ cup (60 mL) mixed peppercorns, toasted and crushed
- 1 cup (250 mL) cream, 35%
Preparation
- Slow-Roasted Prime Rib: Mix salt, minced onion, mustard powder, garlic powder, paprika and pepper with oil to make a thick, spreadable paste. Spread all over roast, leaving the ends naked. Cover completely in plastic wrap and refrigerate for 24 hours.
- Place roast, fat side up, in a shallow roasting pan fitted with a rack; pour 1 cup (250 mL) water into bottom of pan.
- Cook, in conventional oven at 250°F (120°C), for 2½ to 3 hours or until a digital instant-read thermometer inserted sideways into centre of roast reads 110°F (43°C). (Start checking internal temperature after 2 hours of cooking to monitor; continue to check at 20 minute intervals.)
- Reduce oven temperature to 150°F (66°C). Let stand in oven for 30 minutes or until internal temperature reaches 131°F (55°C) in the centre of the roast.
- Reduce oven temperature to 140°F (60°C) and hold roast for up to 180 minutes. (Consult your jurisdiction’s food safety standards and adjust holding and serving temperatures accordingly).
- Whisky Peppercorn Sauce: Meanwhile, heat butter and oil in large, deep skillet set over medium heat. Add shallots and sweat until tender. Pour in whisky; reduce by half. Whisk in miso until smooth.
- Add stock, demi-glace and peppercorns; bring to a boil. Simmer for 20 minutes or until thickened. Add cream; simmer for an additional 5 to 7 minutes or until thick enough to coat the back of a spoon. Cool, cover and refrigerate or hold for service.
Service
- Carve 10 oz (300 g) portion off roast. Serve on a heated plate with ¼ cup (60 mL) Whisky Peppercorn Sauce (warmed).
Chef's Tip
Should the internal temperature not reach 131°F (55°C) after 30 minutes of resting, flash cook the roast in a 450°F (230°C) oven for 5 to 7 minutes or until desired internal temperature is achieved. During resting, holding and service, the roast must be held in hot holding equipment and adhere to your jurisdiction's food safety standards. Outer ends of roast will serve customers looking for medium and well-done doneness and centre portions will satisfy rare and medium-rare orders. Offer a selection of portion sizes and price points including 8 oz (250 g), 10 oz (300 g) and 12 oz (375 g). Serve with choice of two classic steakhouse sides such as mashed potatoes, Parmesan fries, loaded baked potato, twice baked potato, sweet potato casserole, sautéed mushrooms, creamed spinach, onion rings, grilled asparagus, roasted Brussels sprouts or green beans.
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