Reverse Seared Prime Rib
Reverse Seared Prime Rib
Get this quick and easy recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 4 hours 30 minutes
  • Yield 6 servings
  • 2 rib thick Prime Rib Steak (preferably well-marbled Wagyu)
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Black pepper
  • 2 litres Chicken/Beef stock
  • ½ cup Japanese Soy sauce
  • 2 tablespoons Miso
  • 1 tablespoon Lemon juice
  • ½ block Butter (cold)
  1. Preheat oven to 100 degrees Celsius
  2. Season steak generously with kosher salt and pepper
  3. Place steak on a wire rack on a roasting pan and pop into the oven for about 3 to 4 hours, until the center of rib registers 50 to 55 degrees Celsius
  4. Once done, take the roasting pan out of the oven. Collect the fat drippings, then cover the steak with aluminium foil lightly. Leave to rest for 20 minutes
  5. Set oven to highest possible temperature, preferably 200 degrees Celsius, but 260 degrees Celsius is the minimum
  6. Pop the roasting pan back in the oven and roast for 5 to 10 minutes, until a perfect brown crust is achieved. Alternatively, you could do a quick sear in a screaming hot pan for 1 to 2 minutes on each side
  7. To make the sauce, bring the chicken stock to a boil in a pot, then reduce to a simmer.
  8. Add the reserved fat drippings from the steak, and season with soy sauce and miso
  9. Once intended seasoning is achieved, turn off the heat and add cold butter. Swirl as it gently melts and thickens the sauce. Add lemon juice to taste
  10. Serve steak with the sauce

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