Prime rib, low temperature cooking

Côte de boeuf crue (c) Valerio Pardi shutterstock

Côte de boeuf crue (c) Valerio Pardi shutterstock

Raw prime rib (c) Valerio Pardi shutterstock

Cooking low temperatureWhen you have people over, it’s great. The dish can wait for the guests in the oven. What more could you ask for? A good bottle of wine? Ryan Gosling ?

For 4 persons :

  • 1 rib of beef of 1.3 kg
  • 3 tablespoons of olive oil
  • 1 tablespoon of herbes de Provence
  • 2 pinches of salt

Take the meat out of the refrigerator a good half hour before starting to cook until it comes back to room temperature.

In a small bowl, mix the oil, herbs de Provence and salt. Brush the rib of beef with this preparation.

Heat a frying pan. When hot, sear the meat on high heat for about 3 minutes on each side.  Remove the meat to a plate and set aside.

Preheat oven to 80°C.

Add half a glass of water to the dish with the rib of beef, push a thermosonde into the heart of the rib and put it in the oven until the core temperature reaches 58°C (for a rosé cooking). It takes about 2h30 to 3 hours to reach this temperature.

Water regularly throughout the cooking process.

When the meat has reached the right temperature, you can lower the oven temperature to 58°C and wait quietly for your guests. The meat will still be hot and will not cook any more.

Côte de boeuf, cuisson basse température

Prime rib, low temperature cooking


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