Prime rib is usually offered very cheaply as cooked meat. But, provided it comes from a good butcher and is well hung, it is almost as tender as roast beef (is right next to it with beef), but costs at most half the price.
Since I don`t really like larger roasts using the NT method and the meat is too limp for me, I chose a slightly higher temperature than NT.
Take the meat out of the refrigerator at least an hour before cooking. Preheat the oven to 100 ° C.
Rub the meat with oil and fry vigorously on all sides in a pan, season with salt and sprinkle with freshly ground pepper. When the last side is ready to fry, fry the onions cut into strips.
Peel the tomatoes, cut them in half and place in a roasting pan. Salt and pepper, sprinkle with chopped herbs to taste. Place the meat on top, along with the onions. Put in the oven and forget for 3 hours.
The meat is then still pink, also tender, but also has a bit of bite. The tomatoes have lost some water, but they are very aromatic. There is very little sauce, but it is very tasty.
To serve, cut the meat against the fibers into strips approx. 1 cm wide. Kill with the tomatoes.
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