A reader, Patricia, asked me if I had prime rib recipe that served two. Another reader, Viktoriya, sent me a note and asked if could comment on cooking a tender steak in the oven.
Today I’m answering both queries, by offering a recipe for a single-bone prime rib, which could also be called a thick, prime rib steak. It’s the kind of cut that you’ll see served in fancy steakhouses, often with the rib bone exposed, that’s delivered to the table on a board, sliced there and be designed to serve two.
The single-bone prime rib I bought weighed about 900 grams and was five centimetres (about two inches) thick. Definitely enough for two people, with the potential of having some meat leftover to slice and enjoy in a sandwich the next day, depending on how much of carnivore you are.
Before preparing the prime rib, I let it sit out at room temperature an hour or so, which took the chill out of the meat and helped it cook more evenly. You could cook the prime rib entirely on the stovetop in a skillet. But it would likely overly char on the outside and become very dry there before the centre was cooked to your desired doneness. You could also simply roast the meat, but a single-bone prime rib will cook relatively quickly and it’s exterior won’t have time to develop a dark, rich and appealing crust.
That’s why I, as I do when cooking other very thick steaks, whether it’s a T-Bone, porterhouse or top sirloin, quickly sear the prime rib on both sides in a skillet first. I then set the skillet in a hot oven and finish cooking it there. An environment where the meat is cooked evenly, top and bottom, and always comes out juicy and fabulous looking.
To cook the single-bone prime rib you see in the photo, that’s cooked medium rare, I seared the meat two minutes per side, and then roasted it in 400 F oven 20 minutes. But single bone prime ribs, depending on what end on the prime rib they are cut from, can vary in thickness, which, of course, will affect cooking. That’s why, as I’ve noted in previous columns, the surest way to gauge beef doneness is to use an instant-read meat thermometer (see recipe Note 2 for temperature details.)
If you don’t yet have a thermometer, another way to gauge doneness, as some professional chefs do, is by touch. A steak becomes firmer as it cooks and to see how it is progressing, lightly press on it in the very centre with tongs or, carefully, with your finger. A very rare steak will feel quite soft; medium-rare steaks will be somewhat soft, but offer a little resistance. A medium steak will start to feel firm, but still have some give in the middle. Well-done meat will feel very firm.
In today’s recipe, I served the prime rib for two with a wine- and mustard-flavoured peppercorn sauce. To round out the meal, you could also serve the prime rib with mashed potatoes, flavoured with crumbled blue cheese, if desired, and a green vegetable, such as asparagus or green beans. Or, for a bistro-style meal, instead of mashed potatoes, served the prime rib with homemade frites (french fries).
Prime Rib for Two with Peppercorn Sauce
Juicy, rich and flavourful prime rib is served with zesty peppercorn sauce.
Preparation time: 15 minutes
Cooking time: 32-42 minutes
Makes: two servings
1 1/2 cups no-salt or low-sodium beef stock, plus more if needed
1/2 cup red wine (see Eric’s options)
1 single bone (about 2- inch-thick/900 gram) prime rib
• salt and freshly ground black pepper, to taste
2 tsp olive oil
1 tsp cornstarch mixed 2 tsp water
1/3 cup whipping cream
1/2 tsp whole black peppercorns, coarsely cracked (see Note 1)
1 Tbsp Dijon mustard
• splash Worcestershire sauce
Place 1 1/2 cups stock and wine in a small pot, set over medium heat, bring to a simmer, and then reduce to 3/4 cup. Remove pot from the heat. Measure the reduced stock/wine to ensure you have 3/4 cup. If you have more than that, simmer it a while longer, until you do. Or, if you’ve reduced it too much, top up with water until you have 3/4 cup. Set reduced stock/wine mixture aside for now.
Preheat oven to 400 F. Pat the prime rib dry with paper towel. Season the prime rib with salt and pepper. Pour oil into an ovenproof skillet set over medium-high heat (see Eric’s options). When oil is very hot, set prime rib in the skillet and sear two minutes. Turn prime rib over and sear two minutes on that side.
Turn prime rib over again, set skillet in the oven and cook about 15 to 20 minutes for rare to medium-rare beef, and 20 to 25 minutes for medium-rare to medium (see Note 2). Transfer the prime rib to a plate, tent with foil and let rest 10 minutes.
While prime rib rests, remove excess fat from the skillet, and then set over medium, medium-high heat. Add the reduced stock/wine mixture, cornstarch/water mixture, cream, peppercorns, mustard and Worcestershire sauce. Whisk to combine, and then bring sauce to a simmer. Simmer sauce two minutes, and then reserve sauce on low heat. Add a little more stock to the sauce, if you find it too thick.
When prime rib has rested, transfer to a cutting board. Mix any juices on the plate the meat rested on into the sauce. Thinly slice the prime rib, horizontally and a slight angle, plate and serve with the sauce.
Note 1: You can coarsely crack the peppercorns with a mortar and pestle. You can also set them on a cutting board and use the bottom of a heavy skillet to press on them, roll and crack them. Or place them in a plastic bag and crack them with a rolling pin.
Note 2: The surest way to gauge beef doneness is to use an instant-read meat thermometer. Rare prime rib is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.
Eric’s options: If you can’t have wine, replace with more beef stock. If you don’t have an ovenproof skillet, sear the beef in a regular skillet, and then transfer to a small roasting pan and finish cooking it there. Also finish the sauce in the pan when the prime rib is resting. If you do that, the prime rib will likely take a few minutes more to cook, because unlike the hot ovenproof skillet, the pan you are setting the seared meat in will be cold.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
