Salt-Crusted Prime Rib with Star Anise-Shiitake Meat Jus

Copyright 1999, Ming Tsai, All Rights Reserved

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Rated 5 stars out of 5
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Ingredients

  • 1 cup Fleur de sel or gros sel
  • 1 tablespoon ground black peppercorn
  • 1 tablespoon ground white peppercorn
  • 1 tablespoon ground green peppercorn
  • Canola oil to cook and rub on prime rib
  • 1 10-15 pound prime rib, off the bone
  • 4 sliced shallots
  • 1 cup sliced shiitakes
  • 2 cups dry red wine
  • 4 cups veal stock and beef bouillon
  • 3 each star anise
  • 1 tablespoon dark soy sauce
  • 1 tablespoon minced thyme
  • 1 tablespoon butter

Directions

Pre-heat large, roasting pan in a 550 degree oven. Rub meat with oil. Mix the ground peppers and salt together. Generously coat the meat, patting the mix in. (This should be done at least 4 hours in advance, preferably overnight). Place in heavy roasting pan and in oven and roast until brown, about 30 minutes. Turn oven down to 325 degrees, cover the meat with foil to prevent burning and roast, 2-3 hours, depending on weight. I shoot for medium rare, about 130 degrees. Let meat rest on a cutting board for 15-20 minutes before slicing. Place roasting pan on high heat on the stove. Add shallots and mushrooms to brown, about 5 minutes. Deglaze with wine and scrape off drippings and reduce by 75%. Add stock, star anise, soy sauce, thyme and simmer for 20-30 minutes, about 50% reduction. Check for seasoning. Remove star anise and transfer to a blender. Blend and add butter and check for flavor. Reserve warm.

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Newest Ratings and Reviews

Read all 4 reviews

  • on December 19, 2012

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    One of the best prime rib recipes you'll ever try. Always a hit with dinner guests!

    people found this review Helpful.
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  • on January 01, 2010

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    I saw a episode of East meets West with Ming Tsai and thought this recipe was a little too East for my taste. But as I looked at alot of other recipes that were preety basic but I tried Ming's and omitted the star anise this recipes is both wonderful and brilliant. The salt will melt in the meat like butter. I love it better with a rib roast which i like better. And I agree with the latter review the sauce is to die for PLEASE DO TRY THIS ONE IS WILL BE FAMILY CROWD PLEASER.

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  • on December 06, 2004

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    I'm with you, Casey. Ming's recipe knocked the socks off my family. Without exception, everyone gasped with delight when they took their first bite. The gravy is the best I've ever had - in or out of a restaurant.

    people found this review Helpful.
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