Prime Rib


      • 3 8-10-oz. ribeye steaks (medium thickness, 3/4 of an inch)

      • 1 can beef broth

      • 8 large garlic cloves

      • 3/4 tsp coarse salt

      • 3/4 tsp seasoned salt

      • 3/4 tsp dried oregano

      • 3/4 tsp onion salt

      • 3/4 tsp coarse-ground black pepper

      • 1 Tbsp olive oil

      • 1 tsp water

      Mince garlic with a garlic press and in a
      small bowl, combine with salt, seasoned salt, oregano, onion salt and
      pepper. Mix together with a little water just enough to make a thick

      Rub about 1/2 tsp of above mixture into each side of the
      three ribeye steaks. Save whatever of this is leftover for the next

      Pour beef broth into cream can and add leftover garlic
      mixture from above. Bring broth to a boil with lid on the can to
      conserve the liquid.

      In a hot pre-heated pan, sear steaks for 1
      1/2 minutes on each side (preferably a cast iron skillet for this, but
      any skillet should work fine).

      Put each steak into a locking
      tong. The meat should be at one end of the tong. Remove cream can from
      burner, carefully open with an oven mit (don't get burned by hot steam).
      The tongs should be placed in the can so the meat is at the top of the
      can, not in the liquid at the bottom. Try to keep steaks from touching
      each other as much as possible.

      Put lid back on can and back on
      the burner for about 7-8 minutes. Remove can from burner and with
      another tong or oven mit remove tongs. The prime rib slices should be
      about a medium doneness. if you like it more rare, steam a little
      shorter time period.

      If after removing from the can you would
      like them a little more done, just remove from the tongs and put in the
      boiling broth for a minute or so at a time until it is done to your

      Pour remaining broth from the can and you have a delicious au jus for dipping!