The SECRET to the BEST Prime Rib (Restaurant Quality)

Описание: This is the secret to the most tender Prime Rib you’ll try this holiday season! I make this every year and it goes viral, have you made this before? Recipe down below!🤤🔥

Ingredients:
For the Marinade
• 1 gallon whole milk
• 1 bottle Creole butter
For the Prime Rib
• 4 bones prime rib (10 pounds)
For the Seasoning Concoction
• 2 tbsp Dan-O’s Preem-O
• 4 tbsp mayonnaise
• 1 tbsp stone-ground mustard
Additional
• 4 pieces of long twine
• Paper towels

Instructions:
Marinate the Prime Rib
• In a large container, submerge the prime rib in 1 gallon of whole milk.
• Add the entire bottle of Creole butter to the milk and mix well.
• Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides.
• Cover and refrigerate for 24 hours.
Prepare the Prime Rib
• After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
• Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap (this can often be pulled off with your hands).
• Tie the prime rib with 4 pieces of long twine to hold it together while it rests.
• Let the prime rib rest for 1-2 hours until it gets to room temperature.
Season the Prime Rib
• In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined.
• Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom. Sprinkle additional Dan-O’s Preem-O generously on top.
Prepare for Cooking
• Preheat the oven to 275°F (135°C).
• Place the seasoned prime rib in the center of a baking pan with a rack. Lay it on its side to apply the seasoning mixture evenly on the top.
Cook the Prime Rib
• Bake the prime rib at 275°F for 2 hours.
• After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
• Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
Rest and Serve
• Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil. This allows the juices to redistribute.
• After resting, cut off the twine and skewer.
• Slice and serve with au jus sauce and horseradish (recipes will be on the website soon!). Yum yum get ya sum!