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Seared Prime Rib & Worcestershire Vinaigrette

Related Ingredients
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Tasting Tips

Tender yet well-marbled, prime rib is a cut of rib meat that's fit for special occasions.

Michael Mina seasons and then sears the beef to pull out its natural sugars and release its rich flavor. Once the meat is caramelized, spicy shallots are added to the pan with a little olive oil to scrape up the delicious little browned bits that the beef has left behind. The rich umami flavor of Worcestershire sauce and the bright, citrusy acidity of lemon juice perfectly marry with the shallots and oil to make a well-balanced and big-flavored vinaigrette to drizzle over the finished prime rib.

Tips & Techniques

  1. The heat is on. To sear your beef evenly all around, cook the beef for equal amounts of time on each side and keep the heat steady while you’re cooking.
  2. Cool off. Let your pan cool slightly before adding the Worcestershire and lemon juice. If the pan is too hot, the liquid will boil away too quickly and you won’t have the chance to pick up all the browned bits on the bottom of the pan.
  3. Taste test for success.  Sample the finished vinaigrette and adjust as needed with additional salt, pepper, lemon juice or even a little olive oil.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Wooden spoon. Every kitchen needs a wooden spoon. Here, it is used to scrape all the crispy, caramelized bits of meat off the bottom of the pan to incorporate into the vinaigrette.

The list below includes all the equipment you’ll want to make this dish.

Paper towels

Large cast iron pan with lid or roasting dish

Tongs

Bowl

Wooden spoon


Ingredients

For the prime rib:

  • 2 single rib standing rib roasts (about 2 pounds each)
  • Salt and freshly ground black pepper
  • Grapeseed oil

 

For the vinaigrette:

  • 1 medium shallot, minced
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • ¼ cup Worcestershire sauce
  • Salt and pepper

Serves: 4

Total time: 55 minutes

Active time: 25 minutes

Method
  1. Bring the roast to room temperature by taking it out of the fridge about 30 minutes before you begin cooking. Pat the meat dry with paper towels. Season generously with salt and pepper on all sides.
  2. Set a large sauté pan over high heat. Once hot, add just enough oil to coat the pan.
  3. Once the oil starts to shimmer, place one seasoned prime rib into the pan and sear on all sides, until well browned, about 3 to 4 minutes per side. Transfer the meat to a rack. Repeat process to sear the second prime rib.
  4. Lower the heat to medium and add the shallots to the pan. Sauté for 1 minute, until shallots are softened and browned bits have been scraped off the bottom of the pan. Add olive oil, lemon juice and Worcestershire and stir to mix. Bring up to a simmer to marry the flavors.
  5. Pour vinaigrette into a bowl and reserve.

Here is a great way to turn this dish into a meal

Prime rib with popovers & kale

This steak is delicious when finished in the oven and served with popovers and wilted kale.

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