I love prime rib. When I worked up at West Branch Pond Camps every Thursday was Prime Rib night and people from all over would make reservations - it would be a full house every week. But there are a couple issue with making it at home is that 1) it is expensive and 2) a full rack can feed a small army, and 3) it takes all day to cook it low and slow. Buying a single rib solves these issues.
PRIME RIB FOR TWO
1 kg Prime Rib (a single bone in rib)
Salt & Pepper
Preheat the over to 200 F (95 C) and move the rack down to the lowest setting.
Pat down the rib with a paper towel to remove any excess moisture.
Season generously with salt and pepper.
Heat the olive oil to just below smoking in a heavy bottom and oven safe skillet. Sear the rib on all sides. About 5 minutes on each side.
Cut the shallots in half and add them to the skillet with the rib when you flip the rib to its final side to brown.
Move the skillet to the oven and cook until the internal temp reads 130 F (54 C) - about 20 minutes.
Remove from the oven and tent with aluminum foil - rest for at least 10 minutes.
Serve with a side of mashed potatoes and gravy.