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For this prime rib recipe, Mar usually sears the
roast at the end because of her liberal use of herbs.
“I typically choose a reverse sear so the fat renders
slowly onto the herbs and the meat becomes
fragrant,” she says. But thanks to the AutoRoast
setting in the Miele M Touch convection oven, she’s
able to sear the meat at the start and get the same
results. “AutoRoast can brown it right in the oven,”
she adds. She also encourages home cooks to use a
meat thermometer, like the Wireless Precision Probe
included in the M Touch convection oven. It has four
measuring points, so you’re guaranteed a perfect
prime rib.
For more of Mar’s tips on meat cookery, check
out her new cookbook, Butcher + Beast, in which she
waxes poetic about dry-aging, champagne, and the
New York City restaurant scene.“This recipe ensures that the meat is tender and juicy.
It’s virtually foolproof.”- Salt the rib rack heavily with kosher
salt on all sides. In a small mixing
bowl, combine the anchovy, chopped
rosemary, chopped lavender, black
pepper and olive oil, then, using your
hands, coat the fat cap of the
prime rib with a ⅛-inch layer of
the anchovy mixture. - Lay the whole bunches of rosemary
and lavender on the bottom of a Miele
universal tray, placing the Miele
roasting rack on top. (The universal
tray and rack are perfect for roasting
meat in this manner.) Place the ribs on
top of the rack, fat side up. - Dress the garlic with olive oil,
kosher salt and black pepper and
wrap in foil and place on rack next
to the meat. - Insert Wireless Precision Probe into
the thickest part of the meat, avoiding
the bone. Place tray in the middle of
the Miele M Touch convection oven. - Select “AutoRoast” from Operating
Mode menu using 275°F oven
temperature and 115°F Core
temperature. The AutoRoast feature
has a searing phase that will ensure
a browned result, and the Wireless
Precision Probe will also ensure
perfect temperature control. - Remove the ribs from the oven and
rest, uncovered, for 30 minutes. - To serve, slice the meat off the bone
completely and cut into ¼-inch pieces
and arrange on a serving platter. Serve
the bones on a separate platter for
guests to enjoy. Sprinkle with sea salt
just before serving.
Recipe courtesy of Angie Mar
DRY-AGED PRIME RIB WITH ANCHOVY,
ROSEMARY & LAVENDER
prime rib rack with 5 bones,
dry-aged for 60 days, trimmed,
bones Frenched to 1 inch
Kosher salt
cup black anchovies, chopped
cup chopped fresh rosemary
cup chopped fresh lavender
cranks black pepper
tablespoons olive oil
bunches rosemary
bunches lavender
Flaky sea salt1
1
½
½
20
2
2
2
PRIME RIB:
heads garlic, scalped
tablespoons olive oil
Kosher salt, to taste
Black pepper, to taste