Kenji Lopez Alt Prime Rib Recipes

ROASTED AND REVERSE SEARED PRIME RIB RECIPE

Steps:

• Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
• Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

CLASSIC PRIME RIB (REVERSE SEAR)

Steps:

• Preheat oven to 250F/121C.
• PREPARE ROAST: Pat roast dry with paper towel. Insert garlic slivers into roast all over between meat and fat (separate with fingers and slip in garlic). Leave the fat cap on the top of the meat for great flavor. If using Dijon, smear it all over roast. Season roast liberally with kosher salt and black pepper. Sprinkle on thyme if using. Place roast, bone side down, in shallow pan lined with foil (for easier clean up). If you have a temperature probe, insert it in the center of the roast. If not use an instant-read thermometer.
• START ROASTING AT LOW TEMP: Roast in oven, fat side up, at 250F/121C for about 2 to 2 1/4 hours or until internal temperature reaches 120F/49C for medium rare on instant thermometer (you'll be cooking it longer later on). Or 130F/54.4C for medium. Remove roast, cover loosely with aluminum foil and let it rest for at least 30 minutes and up to 90 minutes.
• FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. 10 minutes before you're ready to serve, place roast in hot oven. Roast for 6-10 minutes (or a bit longer if roast is bigger) until exterior browns nicely. Insert meat thermometer to check temperature of meat - it should rise to 130F/54.4C for medium rare. Or 140F/60C for medium measured with an instant-read thermometer. Note 2 for internal temperatures.
• SLICE AND SERVE: On cutting board, turn roast on side and slice off bones. Then turn meat, cut side down, on board and slice. Remove garlic slivers. Serve immediately with gravy or au jus.

THE PERFECT PRIME RIB OF BEEF

Steps:

• All it takes is a generous seasoning of salt and a little patience to create our go-to seared beef recipe, cooked with a charcoal flame in your Ooni pizza oven. This recipe is an excerpt from our cookbook, Ooni: Cooking with Fire and is a personal favourite of Ooni CEO, Kristian Tapaninaho. "Most recipes for cooking a steak will tell you to add it to a super-hot pan, sear the meat and then finish it on a lower heat. However, I like to cook a prime rib of beef in exactly the opposite way, using Kenji López-Alt's reverse sear technique," Kristian says. "This involves slow-cooking the joint, then finishing it with a fast sear, resulting in a more evenly cooked and juicier meat."IngredientsServes 6 as a main2.5kg (1 x 5½lb) prime rib of beefCoarse sea saltFreshly ground black pepperMethodBegin your preparation at least one day ahead. Season the beef with the salt and pepper, rubbing it into and all over the meat. Transfer it to a plate and leave uncovered in the coldest part of your fridge (the bottom shelf) for 24-48 hours.Fire up your Ooni pizza oven. Aim for 120˚C (250˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. It is important that the temperature doesn't climb much higher than this, so be sure to regulate the heat in the oven by adding small amounts of extra charcoal when required.Place a sheet of foil inside a large roasting tray and sit the meat on it. Gather the foil around it, leaving the top uncovered; you just want to protect the sides from the direct heat of the charcoal.Place in your Ooni and cook for about 2 hours, until a meat thermometer inserted into the middle of the meat registers 54˚C (129˚F). This will give you a medium-rare joint.Once the meat is done to your liking, cover it with foil and kitchen cloths and set aside to rest in the tray for 30 minutes.Meanwhile, load up your Ooni with plenty of charcoal and bring the temperature up to 350ºC (660ºF) or above. At that point, remove the coverings from the meat and return the tray to the oven for a final searing. Turn the meat a few times to achieve an even colour and slight caramelisation. This shouldn't take more than 5-10 minutes.Serve and enjoy!

PERFECT PRIME RIB

Steps:

• 1. Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours. 2. Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F) 3. 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.