By Culinary Kickoff 2021
Michael Mina's Hay-Smoked Prime Rib
15 steps
Prep:25minCook:30min
Nothing will impress your food-loving friends quite like a prime rib encrusted in a dome of salt and smoked hay. Even if you’re cooking in an urban kitchen, the scent of smoldering hay brings to mind the pasture where your beef was raised and enhances both the smell and taste of your roasting prime rib. On the side, bacon-baked potatoes echo the hay’s smokiness with their sweeter and saltier flavors and vibrantly hued creamed spinach brings color and richness to the plate. The Worcestershire vinaigrette that takes this meat-and-potatoes dish to the next level. Drizzled over perfectly rare meat, Michael’s inspired combination of umami-rich Worcestershire, spicy shallots and acidic lemon juice rounds out this celebratory meal.
Do not be intimidated by the length of this recipe. Michael will break it down in the video and show you how to bring it all together.
Updated at: Thu, 17 Aug 2023 13:32:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
21
Low
Glycemic Load
1
Low
Nutrition per serving
Calories737.7 kcal (37%)
Total Fat31.7 g (45%)
Carbs6.7 g (3%)
Sugars4.1 g (5%)
Protein104.6 g (209%)
Sodium59368.2 mg (2968%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring the roast to room temperature by taking it out of the fridge about 30 minutes before you begin cooking. Pat the meat dry with paper towels. Season generously with salt and pepper on all sides.
Step 2
Set a large sauté pan over high heat. Once hot, add just enough oil to coat the pan.
Step 3
Once the oil starts to shimmer, place one seasoned prime rib into the pan and sear on all sides, until well browned, about 3 to 4 minutes per side. Transfer the meat to a rack. Repeat process to sear the second prime rib.
Step 4
Lower the heat to medium and add the shallots to the pan. Sauté for 1 minute, until shallots are softened and browned bits have been scraped off the bottom of the pan. Add olive oil, lemon juice and Worcestershire and stir to mix. Bring up to a simmer to marry the flavors.
Step 5
Pour vinaigrette into a bowl and reserve.
Step 6
Preheat the oven to 425°F.
Step 7
Place kosher salt in one very large bowl – or split it between two large bowls, if you don’t have a bowl that’s big enough to accommodate all the salt with room to spare.
Step 8
Gather half of the hay in a large metal bowl. Snip with scissors into 3-inch long pieces. Turn on the exhaust fan over your stovetop and open up nearby windows to avoid setting off smoke alarms. Ignite hay with a small kitchen torch, letting small flames develop around the perimeter of the bowl. After 1 to 2 minutes, when smoke has developed, cover the bowl with tin foil or a small baking sheet or put out with metal tongs until the flames have died.
Step 9
Add burnt hay to the salt-filled bowl (or bowls) and stir to evenly mix in.
Step 10
Add egg whites and water and stir to mix.
Step 11
Line two baking dishes with an even layer of 3⁄4-inch to 1-inch thick salt mixture. Press the salt flat. Add 1⁄2 of the remaining hay in a flat layer on top of the salt mix. Torch the hay, let it burn for 30 seconds and then place the seared prime ribs on top to put it out.
Step 12
Cover the prime ribs with the rest of the hay and torch that. Let that burn for 20 seconds and then carefully cover the steaks with the rest of the salt mix so that there’s an even layer of approximately 3⁄4-inch to 1-inch thick salt mixture surrounding the single, 2 pound prime rib. Press the salt mix around the meat to form two domes. Use a skewer to create a small hole in the top center of the crust over each prime rib. This will be where you insert the meat thermometer to check for doneness.
Step 13
Place the baking dish into the oven and roast at 425°F for 10 minutes. Lower the oven temperature to 325°F and continue roasting for 20 minutes to 1 hour and begin taking the temperature after 20 minutes. Continue checking every 10 minutes until the thermometer reads 120°F. Remove from the oven once the internal temperature reaches 120°F. Note: the time will vary depending on the size of the prime rib, the baking dish and the thickness of the salt crust. A digital thermometer is essential to tell when the meat is done. Once it is resting on your counter, it will continue to cook to the perfect doneness.
Step 14
Let rest for at least 15 minutes. Use a butter knife to cut the meat out of the salt crust – you don’t want to damage your chef’s knife by cutting through the salt. Brush off all salt and little pieces of hay. Slice meat off of bone and serve with vinaigrette
Step 15
Mix together for vinaigrette: - 1 medium shallot, minced
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1⁄4 cup Worcestershire sauce
- Salt and pepper
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