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From Dave (from Cook’s Country)


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. Be sure to brown the edges of the steak to render the fat. You can do this easi- ly by using tongs to hold the steak on its side in the hot pan. SERVES 2


1(1 1/2-pound) bone-in rib-eye steak, 11⁄2 inches thick Salt and pepper

1 tablespoon vegetable oil

2 tablespoons minced shallot

1 teaspoon ketchup

1/4 teaspoon dried thyme

1/2 cup beef broth

1/4 cup red wine


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 1⁄2-inch-thick slices. Serve with jus.


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