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December/January 2012

Prime Rib for Two

How do you transform this most luxurious of roasts from a special- occasion feast into an outstanding (and easy) dinner for two?

Why This Recipe Works

Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone-in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup.

Ingredients

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Instructions

Serves 2

Ingredients

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1 (1 1/2-pound) bone-in rib-eye steak, 1½ inches thick
Salt and pepper
1 tablespoon vegetable oil
2 tablespoons minced shallot
1 teaspoon ketchup
¼ teaspoon dried thyme
½ cup beef broth
¼ cup red wine
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 2)

  • Calories 925
  • Cholesterol 222 mg
  • Fat 72 g
  • Sodium 1022 mg
  • Saturated 29 g
  • Carbs 4 g
  • Trans 4 g
  • Dietary Fiber 0 g
  • Monounsaturated 35 g
  • Sugar 1 g
  • Polyunsaturated 4 g
  • Protein 61 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 2

Be sure to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan. 

1. Adjust oven rack to lowest position and heat oven to 200 degrees. Pat steak dry with paper towels and season with salt and pepper.

2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown steak all over, 10 to 12 minutes. Transfer steak to wire rack set in rimmed baking sheet. Roast until meat registers 120 to 125 degrees (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

3. Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallot and cook over medium heat until softened, about 1 minute. Stir in ketchup and thyme and cook until fragrant, about 30 seconds. Add broth and wine and simmer, scraping up any browned bits, until reduced to 1/3 cup, about 10 minutes. Carve bone from steak and cut steak on bias into four ½-inch-thick slices. Serve with jus.

Technique

Roast for Two?

To approximate “prime rib” presentation from a single rib steak, make four cuts on a 45-degree angle to "carve" the steak.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.