HOW TO COOK PERFECT PRIME RIB EVERY TIME | By Thomas Straker

Timeless Method for the PERFECT Prime Rib: Tender, Flavourful, and Juicy.
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INGREDIENTS

1x5 bone beef rib (~7kg) along with its chine bones and cubed rib cap (ask your local butcher)
Plenty Olive Oil
Flakey Sea Salt

Mirepoix:
1 Leek
1 Onion
1 Carrot
1 Whole Celery
1 Bulb of Garlic
2L Chicken Stock (or replace with beef stock)
2L Beef Stock
100g All Things Butter
1 Tbsp Tomato Paste
3 Sprig Rosemary
3 Sprig Thyme
3 Cloves Garlic
200ml red wine
A splash of sherry vinegar (Add to taste)
12 peppercorns
Horseradish Sauce
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INSTRUCTIONS

1. Salt and oil the chine bones then roast at a high heat in the oven until brown and caramelised.
2. Generously salt and oil the rib and sear on all sides at a high heat in a frying pan then set aside to rest.
3. Melt the butter in the same pan, add the garlic cloves, a sprig of thyme, and a sprig of rosemary and cook until brown.
4. Pour your brown butter over the resting ribs.
5. Roast the ribs at 100°C until the internal temperature is 39°C
6. Whilst roasting the ribs, roughly chop your mirepoix
7. Add olive oil to a large pot at medium heat and add in the cubed rib cap
8. When the fat has melted, remove the rib cap and add in the mirepoix.
9. Bring the stocks to a simmer in a pan.
10. Sweat down the mirepoix then add back in the rib cap, wine, sherry vinegar, peppercorns, the rest of the thyme and rosemary, and the simmering stock.
11. Lightly simmer for 1 hour and skim the scum from the top.
12. Strain into a saucepan and reduce further until rich and saucy.
13. Rest your ribs when cooked for 5 minutes.
14. Carve the rib, serve with the sauce and a spoon of horseradish, and salt and pepper to taste.
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