Akaushi Wagyu Prime Rib Recipe
Akaushi Wagyu Prime Rib is an incredibly luxurious and flavorful cut of beef. This recipe focuses on bringing out the natural richness and tenderness of the meat with a simple yet effective roasting technique.
Ingredients:
- 1 Akaushi Wagyu Prime Rib (bone-in, 5-6 pounds for a 3-bone roast)
- Kosher salt
- Freshly ground black pepper
- 4-6 cloves of garlic, minced
- 2-3 tablespoons fresh rosemary, chopped
- 2-3 tablespoons fresh thyme, chopped
- 1/4 cup olive oil or softened butter (for rubbing)
Optional Ingredients:
- Dijon mustard (for an extra layer of flavor)
- 1-2 onions, halved (for the roasting pan)
- 2-3 carrots, cut into large chunks (for the roasting pan)
Instructions:
1. Preparation:
- Bring to Room Temperature: Take the Prime Rib out of the refrigerator and let it sit at room temperature for 1-2 hours. This ensures even cooking.
- Preheat Oven: Preheat your oven to 450°F (230°C).
2. Seasoning:
- Create the Rub: In a small bowl, mix the minced garlic, chopped rosemary, thyme, olive oil or butter, kosher salt, and freshly ground black pepper.
- Optional Mustard Layer: If using, spread a thin layer of Dijon mustard over the meat before applying the rub.
- Rub the Meat: Generously rub the garlic-herb mixture all over the Prime Rib, ensuring you coat the top, sides, and ends.
- Optional Vegetables: If you’re using onions and carrots, place them in the bottom of a roasting pan. This will elevate the roast and add flavor to the drippings.
3. Roasting:
- Initial Sear in the Oven: Place the bone side down in the roasting pan on top of the vegetables (if using). Roast at 450°F for 15-20 minutes to create a nice crust.
- Lower the Temperature: After the initial sear, reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired level of doneness:
- Rare: 120°F – 125°F (49°C – 52°C)
- Medium-Rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-Well: 150°F – 155°F (66°C – 68°C)
- Check Temperature: Use a meat thermometer inserted into the thickest part of the roast (not touching the bone) to check the internal temperature. For medium-rare, this will take approximately 15-20 minutes per pound after lowering the temperature.
4. Resting the Prime Rib:
- Rest the Roast: Remove the Prime Rib from the oven when it reaches your desired temperature, and tent it loosely with foil. Let it rest for 20-30 minutes. This allows the juices to redistribute and results in a more tender roast. During resting, the internal temperature will rise by about 5°F.
5. Making Au Jus (Optional):
- Prepare the Drippings: While the roast is resting, remove excess fat from the pan drippings. Place the roasting pan on the stovetop over medium heat.
- Deglaze: Add beef broth (about 1-2 cups) and a splash of red wine (optional) to the pan, scraping up any browned bits. Simmer until slightly reduced.
- Strain and Serve: Strain the liquid and serve it as an au jus alongside the Prime Rib.
6. Serving:
- Slice and Serve: After resting, carve the Prime Rib between the bones to create thick, juicy slices. Serve with the au jus, horseradish sauce, or your favorite sides.
7. Prime Rib Pairing Suggestions:
- Wine: A full-bodied red wine like Cabernet Sauvignon, Bordeaux, or Syrah pairs wonderfully with the rich flavor of Akaushi Wagyu Prime Rib.
- Sides: Classic sides like roasted garlic mashed potatoes, creamed spinach, or Yorkshire pudding complement the richness of the Prime Rib.
Final Tips:
- Plan Ahead: Remember that Prime Rib is a large cut of meat, so plan your cooking time and resting time accordingly.
- Temperature Matters: Use a reliable meat thermometer to avoid overcooking this premium cut. For the best flavor and texture, aim for medium-rare to medium doneness.
- Enjoy the Leftovers: If you have any leftovers, thinly slice the Prime Rib for delicious sandwiches the next day.
Enjoy the decadent, melt-in-your-mouth experience of Akaushi Wagyu Prime Rib with this simple yet elegant recipe!