CASINO PRIME RIB - Roy Choi

From my dad working at Lawry’s to going out for fancy dinners with the parents as a kid to having a plate while ballin’ as a gambler, prime rib seems to have followed me through my life. When it’s done quickly, though, just for the sake of saying “prime rib,” the dish can be a waste of an animal and its soul. But when it’s done right—thoroughly seasoned and cooked with patience over a low, low heat—it can be one of the wonders of cooking. I hope this one, served with au jus and dip, is more on the wondrous side.

SERVES 4 TO 6

A whole or half rib-eye (bone-in is great if you are feeling ambitious)

Aluminum foil

Racked pan

SEASONING SPICES

2 tablespoons coarse ground black pepper

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons garlic powder

2 tablespoons paprika

2 tablespoons kosher salt

2 tablespoons dried sage

2 tablespoons dried basil

2 tablespoons dried fennel pollen, if available

AU JUS

2 tablespoons beef base

2 cups water

Note: You’ll need a meat thermometer to make sure the rib-eye is as rare as it should be.

Preheat the oven to 300°F.

To make the seasoning, mix together all of the spices in a bowl.

Liberally cover the rib-eye all over with the seasoning mix, patting it into the meat as much as you can.

Place the rib-eye on a racked pan and cover it with aluminum foil. Place the rib-eye in the oven and roast it gently for about 2½ hours if it’s a whole one and 1½ hours if it’s a half. You’ll know when it’s done by checking the internal temperature—you want it to read rare, about 115°F.

When it’s rare, remove the aluminum foil and continue to roast it, uncovered, for about 30 more minutes until it is just under medium rare, about 125°F.

Take the rib-eye out of the oven and let it rest for about 30 minutes before slicing. While it rests, make your au jus and the dip.

To make the au jus, combine the beef base and water in a small pot over high heat. Bring it to a boil and turn off the flame. You can also use the veal stock; just use the strained stock, but don’t reduce it to a demiglace, and season it with salt and pepper.

For the dip, use the “Dip” part of the Chips and Dip recipe.

SLICE, DIP, MMMM.

PULL OUT SOME BREAD

TO MAKE A SANDWICH

IF YOU WANT, OR

JUST CHOW DOWN

ON THE MEAT AND DIP.