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The holidays are, for better or for worse, upon us and many of us will try to (safely) get together with our favorite people. We will break out our favorite rich, carby dishes and show-stopping centerpieces. This recipe falls squarely in the second category. Get-togethers aren't a competition per se, but usually someone will walk away from the evening with the most compliments and back-patting for their efforts. Anyway this reverse seared prime recipe that features Bravado Spice Black Garlic & Carolina Reaper Hot Sauce is how you win. This recipe is your new ringer.
The recipe starts with making a compound butter out of...well...butter, plus salt, pepper, thyme, and garlic. This helps the seasonings stick to the meat and ensures a delicious crust. This also ensures a TON of drippings so make sure you roast the prime rib on a rack with a tray underneath to catch all of said drippings.
We chose to use Bravado Spice Black Garlic & Carolina Reaper Hot Sauce and it's pretty much perfect for this role. The savory black garlic plays particularly well with the additional garlic and the thyme. Also since dairy tends to reduce the intensity of capsaicin (spiciness) a particularly boldly flavored hot sauce is a great way of ensuring that you can get a bit of the desired heat.
If you've never reverse seared anything before, well you've now got a new technique in your toolkit. Classically, large pieces of meat are seared in a skillet to supposedly *Seal In The Flavor* (something which has been debunked btw) and then placed in a pan in a medium to low heat oven for a long slow roast. Reverse searing is, well...the reverse. You place a large piece of meat in a pan in medium to low heat oven for a long slow roast and then raise the temperature to ripping hot for the last 10 minutes or so. You may notice that we "Frenched" or cleaned the exposed parts of the rib roast. You certainly don't have to but it makes for beautiful presentation. All you really need to do is use the back of a kitchen knife and scrape the meat off the exposed rib sections.
You've heard it before but we're going to say it again: LET YOUR MEAT REST BEFORE YOU CUT IT. Let the roast rest at least 10-15 minutes before you cut and serve it. You'll notice that we cooked the prime rib to medium rare. On an a prime expensive muscle cut like this, medium rare is ideal. The meat is still incredibly juicy and flavorful and is safe to eat. This recipe was an absolutely favorite for everyone we served it to and we're sure you'll love it too.
3 Tbsp - Minced garlic
2 tsp - Salted butter, softened
2 tsp - Cracked black pepper
2 tsp - Minced thyme
3 lbs - Prime rib, bone in, frenched
Mix the softened butter, salt, pepper, garlic, and Bravado Spice Black Garlic Carolina Reaper Hot Sauce in a bowl until completely incorporated. Preheat your oven to 250º F.
Slather the prime rib with the butter on all sides.
Set the prime rib on a rack with a drain and bake for one hour at 250º F. Then raise the temperature to 500ºF and bake for an additional 10 minutes.
Remove the prime rib from the oven and let set for 10 minutes. Slice and serve.