Prime Rib with an American Twist
Directions
- 1Clean and trim the prime rib, making sure to remove only the outside layer of fat and keep some of it for flavor. Keep the bones and scraps to make an au jus sauce later.
- 2Place the trimmed prime rib inside a dry ager for 7-14 days.
- 3Remove the prime rib from the dry ager after 1 or 2 weeks.
- 4To create the wet marinade, combine roasted garlic, grapeseed oil, fresh thyme, Worcestershire sauce, A1 steak sauce, mayonnaise, kosher salt, and black pepper in a food processor.
- 5Blend the marinade until it forms a smooth paste.
- 6Generously coat the prime rib with the wet marinade, spreading it evenly all over the meat with your hands.
- 7Once the meat is completely covered in marinade, place it uncovered in the refrigerator for 24-36 hours.
- 8After 24-36 hours, remove the prime rib from the refrigerator.
- 9Roast the prime rib in an oven at 3500F (1750C) for 1 hour and 50 minutes, or until the internal temperature reaches 1200F (480C). The desired internal temperature is 1250F-1280F (510C-530C) after resting.
- 10After 1 hour and 50 minutes, remove the prime rib from the oven.
- 11Allow the prime rib to rest for at least 10-12 minutes to allow the juices to redistribute.
- 12Slice the prime rib into desired portions.
- 13Prepare the au jus sauce using the reserved prime rib bones and trimmings, flavored with garlic powder, onion powder, and Worcestershire sauce.
- 14Plate a slice of prime rib and pour the au jus sauce over it.
- 15Garnish with fresh horseradish and sea salt.
- 16Serve and enjoy the prime rib with an American twist.
Ingredients
- Prime Rib
- Roasted Garlic
- Grapeseed oil
- Fresh Thyme
- Worcestershire sauce
- A1 steak sauce
- Mayonnaise
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Horseradish
- Sea salt
Equipment
knifefood processorbaking tray with rackrefrigeratorovensaucepanmicroplaneplatefork
Tips
- Keep the bones and scraps from the prime rib to create an au jus sauce.
- Buy fresh meat and avoid frozen.
- Ask the meat guy at the counter if they have something special behind the counter instead of just picking something from a shelf.
- Let the prime rib rest for at least 10-12 minutes after roasting to allow the juices to redistribute.
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