- Prime rib one
- Butter one nut
- two leaf laurel
- Thyme three branches
- Garlic four cloves
Start by taking your rib of beef out of the fridge a good half hour before cooking, this will allow the meat to come to temperature when cooking. Preheat your oven to ninety °C convection heat.
Placing your rib of beef on board also pepper it well. Massage the meat to make the pepper adhere well. Don’t salt it. You never salt a piece of raw beef…it makes it bleed.
In a frying pan, pour one good tablespoon of neutral oil and heat your frying pan over high heat. When your pan is smoking, place your meat and brown all sides of the rib of beef as well as the sides. This will take a few minutes.
Placing it in a baking dish. Add the bay leaf, thyme, two cloves of garlic in the shirt and two cloves of crushed garlic. Finish by placing your very nice knob of butter on the meat.
And hop in the oven! For a nine hundred g rib of beef, allow forty to forty five minutes of cooking. As a general rule, count a quarter of an hour of cooking / 300 g of rib of beef. For perfectionists, you can also cook with your food probe inserted into the heart. Your meat will be perfect at a core temperature of fifty five °C.
Your meat is cooked. Take it out of the oven and slice it gently. Salt with fleur de sel. Return it to the baking dish and return to the oven for just two or three minutes to warm through.