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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LINKS

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#cooking #primerib #standingribroast #beefribs #foodyouwanttoeat #cookingathome #cookingbasics

[thematthewrobin]

Why is the music always the most calming. This is the best. Legend

[paulcarrington]

absolutely beautiful piece of meet cooked to perfection.

[DqyL]

Straker is the man, never fails to inspire me. What a guy, can I have a job

[ThePiratePaddy]

Beautiful, you really are showing the rest of the world that British food is not boring this is insane.

[maggietum]

That sauce is equivalent to my entire weekly grocery budget.

[valleyquail]

Excellent work!!! Cheers from California

[thestreets]

That's how i like my beef cooked ... its perfect 👌 👍

[jameskolar]

That’s cooking baby! As Floyd used to say. An epic vid from Tom again.

[laak]

New to your cooking. Love it mate, very inspiring. Going to start having a proper go at it myself👌.

[carolhatfield]

Wow, was a ton of work you went through. It looks great a little too rare for me. But everything else just gets the mark.

[AllySimply]

Drooling 😍 never disappoints this guy 👏

[yuriredstaar]

Making the Roast on Wednesday the 25th Mate. Happy Christmas and Thanks for the sauce Lowdown. Cheers from California USA! @ThomasStraker

[jupiter]

That sauce looks so beautiful my words can't even properly describe it

[OliverDoyle-qi]

Its fooking raw
Nice man you cant have that plate without some mash

[ВиталикВиталий-ьо]

You my favorite in coocking!! Hello in Ukraine!
Beautiful!!

[raphaelppfn]

Beautifully done 👌🏻
The roast took how many minutes?

[pododriscoll]

Ahhh just like the roast beef we used to get served at St. Dix 😂

[algygraham]

On my wage I could only dream of buying this cut. I would have killed for the caramelised end slice and to pick the meat left on the ribs!

[AllySimply]

Where can I find a husband that cooks like this and has that kind of swag? I can do the rest of the house work, no questions asked! 😂

[boyzinho]

great meat Tom.. The beef looks good too