2 single rib standing rib roasts (about 2 pounds each)
Salt and freshly ground black pepper
1 medium shallot, minced
1/2 cup olive oil
2 tablespoons lemon juice
¼ cup Worcestershire sauce
Salt and pepper
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.
Set a large sauté pan over high heat. Once hot, add just enough oil to coat the pan.
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.
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.
Pour vinaigrette into a bowl and reserve.