Prime Rib for Two with Asparagus

This week's New Thing was a prime rib recipe in the Cooking for Two section of Cook's Country magazine (Dec/Jan 2012 issue, page 5). This was a 2.5-pound bone-in rib eye steak that was browned on all outside edges over medium high heat in an enameled cast iron skillet, and then finished very slowly in a 200F oven until medium rare in the center (about 122F on the meat thermometer). After resting, it was cut on the bias for serving. Since we did not make any significant changes to this recipe I refer you to the magazine for details. We won't do much differently the next time we prepare this meal other than to brown the outside of the meat a little longer and take steps to make the sauce a bit thinner and more like a classic jus.

The "prime rib" from this recipe was accompanied by asparagus that we cooked with lemon juice, shallots and garlic. We sauteed for a few minutes and then added a dash of water and cooked covered until just crisp-tender. Simple and delicious.

Good meal for week three!