Start by preparing the raw whole prime rib and patting it dry with paper towels.
Heat a combination of 2 teaspoons of butter or ghee with 2 teaspoons of olive oil in a deep, sturdy pot to prevent any splattering.
Brown the meat on all sides until it develops a rich caramelized color.
Optionally, create a wet rub using ingredients like Dijon mustard, grain mustard, black pepper, garlic, and salt, or simply stick to sea salt and black pepper. Once the meat is browned, apply the seasoning generously.
Once the meat is browned, discard any excess fat remaining in the pot, usually by draining it onto a paper towel.
Utilize the flavorful bits left in the pot by adding homemade Demi Glace sauce or beef stock along with a few tablespoons of cognac or sherry. Let the mixture cook for about 10 minutes to meld all the flavors together.
Ingredients
Directions
Start by preparing the raw whole prime rib and patting it dry with paper towels.
Heat a combination of 2 teaspoons of butter or ghee with 2 teaspoons of olive oil in a deep, sturdy pot to prevent any splattering.
Brown the meat on all sides until it develops a rich caramelized color.
Optionally, create a wet rub using ingredients like Dijon mustard, grain mustard, black pepper, garlic, and salt, or simply stick to sea salt and black pepper. Once the meat is browned, apply the seasoning generously.
Once the meat is browned, discard any excess fat remaining in the pot, usually by draining it onto a paper towel.
Utilize the flavorful bits left in the pot by adding homemade Demi Glace sauce or beef stock along with a few tablespoons of cognac or sherry. Let the mixture cook for about 10 minutes to meld all the flavors together.