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SQWIBS Prime Rib Continued




Sunday as I was prepping everything for Dinner, I decided to play some more.

• I decided to make croutons from some stale Philly Soft Pretzels.

• Garlic Parmesan Croutons and Garlic Croutons.

OK back to the Boneless Rib Eye

• The second half I left exposed on a rack in the refrigerator for 24 hours.

Preheated the oven to 550°

• Then on the counter for two hours. (NO, 40° – 140° comments lol)

• Trimmed some of the hard fat.

• Wiped down the DO with butter.

• Chopped a large onion for the bottom.

• Warmed butter and Soy Sauce in the microwave.
  

• Seasoned both sides of the meat with Butter and Soy Sauce.

• Coated Liberally with Montreal steak seasoning and granulated garlic.

• Added a cup of beef broth and ½ cup of vermouth to the DO.

Put the thermometer away

• I cooked the Rib Eye on high heat 550° at five minutes per pound (40 minutes), turned off the heat and left in the oven undisturbed for two hours.

• First slice.... this is a good sign.

• Looking good! I am definitely a happy camper.

The meat is always outstanding but this last cook stood out, the meat had a more even doneness throughout.
It was also much easier to carve and the juice loss was minimal.
I just cant get over the flavor that this cut of meat has.

The gravy was outstanding!

• Plating.

• Prime rib w/Onion gravy,
  
• Sweet potato w/brown sugar and butter,
  
• Roasted Brussels sprouts w/balsamic vinegar,
  
• Broccoli and cheese.
• Prime Rib French Onion soup with garlic croutons