Modes

Ingredients

• 1 prime rib beef roast (3-6 lbs, 3/4 pounds per guest for bone-in, or 1/2 pound per guest for boneless)
• smoked sea salt or Kosher salt
• freshly ground black pepper
• 3 Tablespoons beef fat (from the roasting pan)
• 1 yellow onion, coarsely chopped
• 1 large carrot, peeled and chopped
• 2 ribs celery, chopped
• 5 cloves garlic, unpeeled
• 2 cups red wine
• 2 cups beef broth
• 2-4 Tablespoons unsalted butter or beef fat
• flaked sea salt for sprinkling

Instructions

The day prior to roasting the beef, season the roast. For a bone-in roast, you can optionally cut the meat from the bone and then tie it back to the bones. To accomplish this, use a very sharp boning knife and start at the end of the bones and, keeping the knife flat against the bone, cut down carefully to remove the meat from the rack of bones.

Once the beef is removed, place the bones on the cutting surface, replace the meat where you removed it, and tie it back together in 2 to 3 inch intervals using kitchen twine.

Place the roast on a rack above a baking tray and season liberally with kosher salt and freshly ground black pepper. The coating of seasonings should be visible on the surface of the roast. Place the tray in the refrigerator and allow it to sit, uncovered, overnight. If you are using a boneless prime rib, season as instructed above and place on the rack.

One hour prior to cooking the roast, remove the tray from the refrigerator and allow it to sit at room temperature. Then transfer the roast to the rack, fitted to the enameled tray for the Wolf Convection Steam Oven. Insert the temperature probe into the thickest part of the roast, making sure that it does not come in contact with a bone and that the metal shaft of the probe is completely inserted into the beef.

Place the pan into rack position #2 in the Convection Steam Oven and plug the probe into the socket on the left wall of the oven. Select Slow Roast Mode, then choose Beef/Ribeye/Sirloin. Select "Options/Probe Temperature" and set the temperature to 137°F. Then select "Timed Cook" and select a duration of at least 3 hours, but longer is preferable, up to 4 1/2 hours. Should you desire a very specific end time then this can be set in the "Timed Cook" setting screen as well. Remember there will be a sauce prepared between when the roast is done and serving. Press "Start" to begin the roasting of the prime rib.

When the duration is complete, remove the roast from the oven and place on a carving boar. Cover lightly with foil. The roast should rest on the cutting surface for a minimum of 30 minutes prior to carving. Pour any collected drippings from the pan into a measuring cup.

In a heavy saucepan, add a couple of tablespoons of the collected beef drippings and heat over medium-high heat. When hot, add the chopped onion, carrot, celery, and garlic and cook, stirring occasionally until starting to brown lightly and soften. Increase the heat slightly and add the red wine. Scrape any browned bits from the bottom of the pan and cook the wine until only a glaze on the pan remains, then add the beef broth and bring to a boil. Reduce to a simmer and cook down by 1/3. Strain the liquid through a fine mesh strainer into a clean pan. Over medium heat, add the butter or beef drippings while stirring with a wire whisk. Return to a boil while whisking, then season with salt and pepper and hold over a very low flame while slicing the prime rib.

If serving a bone-in prime rib, snip the twine with scissors and remove the meat from the rack of bones. Slice into 1/2 inch slices and serve with the beef jus on the side, and a sprinkle of flaked sea salt.