Two rib Prime Rib

Delicious and simple for any beginner. I cooked it rare to medium. Judge about 1 hour per lb. so 3 lb use 3 hours. You know the drill.

Author

Delia Brereton

I am a Pharmacist that loves to cook and share the food love with family and friends. Enjoy!

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 132F / 55.6C

Ingredients

• 3 lb one or two bone prime rib
• Umami spice (a blend of mushrooms and Kosher salt)
• Fresh ground pepper

Directions

1. First prep the roast. I cut off my ribs to make it easier to slice and ensure thorough cook through.
2. Add the spices on all sides and to the rib. Leave both on a plate in the fridge to dry out a bit overnight. Juices run out. It’s ok! Flavors go in trade.
3. When ready to cook remove from fridge. Bag the rib in a separate bag from the roast. I used ziploc bags and a straw to remove all the air.
4. Once the Anova has reached perfect temp place both items in the pot of water and wait for the magic to happen. Clip to the side of the pot with large clip.
5. When timer complete remove from the water bath and rest in a tray in a roaster pan for about five min.
6. Pat dry on all sides and to crisp it up put in at 500F for about five min. Don’t panic it won’t overcook your perfect roast.
7. If desired it is at this point you can rub on crushed peppercorns and rosemary and fresh garlic if you want more taste.

Finishing Steps

1. When it comes out of the oven your only last step is to resist diving into it for another five min! Slice and serve and enjoy.
2. You can use the juices from the bags and the pan to create a gorgeous au jus. Transfer the juices to a fry pan or sauté pan. Bring to a boil and thicken with about a tablespoon of butter. Strain thru strainer before serving with the roast.