Prime Rib with an American Twist

4800 mins
Serves 1
instagram.com

Directions

  1. 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.
  2. 2Clean 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.
  3. 3Clean 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.
  4. 4Place the trimmed prime rib inside a dry ager for 7-14 days.
  5. 5Place the trimmed prime rib inside a dry ager for 7-14 days.
  6. 6Place the trimmed prime rib inside a dry ager for 7-14 days.
  7. 7Remove the prime rib from the dry ager after 1 or 2 weeks.
  8. 8Remove the prime rib from the dry ager after 1 or 2 weeks.
  9. 9Remove the prime rib from the dry ager after 1 or 2 weeks.
  10. 10To 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.
  11. 11To 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.
  12. 12To 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.
  13. 13Blend the marinade until it forms a smooth paste.
  14. 14Blend the marinade until it forms a smooth paste.
  15. 15Blend the marinade until it forms a smooth paste.
  16. 16Generously coat the prime rib with the wet marinade, spreading it evenly all over the meat with your hands.
  17. 17Generously coat the prime rib with the wet marinade, spreading it evenly all over the meat with your hands.
  18. 18Generously coat the prime rib with the wet marinade, spreading it evenly all over the meat with your hands.
  19. 19Once the meat is completely covered in marinade, place it uncovered in the refrigerator for 24-36 hours.
  20. 20Once the meat is completely covered in marinade, place it uncovered in the refrigerator for 24-36 hours.
  21. 21Once the meat is completely covered in marinade, place it uncovered in the refrigerator for 24-36 hours.
  22. 22After 24-36 hours, remove the prime rib from the refrigerator.
  23. 23After 24-36 hours, remove the prime rib from the refrigerator.
  24. 24After 24-36 hours, remove the prime rib from the refrigerator.
  25. 25Roast 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.
  26. 26Roast 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.
  27. 27Roast 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.
  28. 28After 1 hour and 50 minutes, remove the prime rib from the oven.
  29. 29After 1 hour and 50 minutes, remove the prime rib from the oven.
  30. 30After 1 hour and 50 minutes, remove the prime rib from the oven.
  31. 31Allow the prime rib to rest for at least 10-12 minutes to allow the juices to redistribute.
  32. 32Allow the prime rib to rest for at least 10-12 minutes to allow the juices to redistribute.
  33. 33Allow the prime rib to rest for at least 10-12 minutes to allow the juices to redistribute.
  34. 34Slice the prime rib into desired portions.
  35. 35Slice the prime rib into desired portions.
  36. 36Slice the prime rib into desired portions.
  37. 37Prepare the au jus sauce using the reserved prime rib bones and trimmings, flavored with garlic powder, onion powder, and Worcestershire sauce.
  38. 38Prepare the au jus sauce using the reserved prime rib bones and trimmings, flavored with garlic powder, onion powder, and Worcestershire sauce.
  39. 39Prepare the au jus sauce using the reserved prime rib bones and trimmings, flavored with garlic powder, onion powder, and Worcestershire sauce.
  40. 40Plate a slice of prime rib and pour the au jus sauce over it.
  41. 41Plate a slice of prime rib and pour the au jus sauce over it.
  42. 42Plate a slice of prime rib and pour the au jus sauce over it.
  43. 43Garnish with fresh horseradish and sea salt.
  44. 44Garnish with fresh horseradish and sea salt.
  45. 45Garnish with fresh horseradish and sea salt.
  46. 46Serve and enjoy the prime rib with an American twist.
  47. 47Serve and enjoy the prime rib with an American twist.
  48. 48Serve and enjoy the prime rib with an American twist.

Ingredients

  • Prime Rib
  • Prime Rib
  • Prime Rib
  • Roasted Garlic
  • Roasted Garlic
  • Roasted Garlic
  • Grapeseed oil
  • Grapeseed oil
  • Grapeseed oil
  • Fresh Thyme
  • Fresh Thyme
  • Fresh Thyme
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • A1 steak sauce
  • A1 steak sauce
  • A1 steak sauce
  • Mayonnaise
  • Mayonnaise
  • Mayonnaise
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Onion powder
  • Onion powder
  • Onion powder
  • Horseradish
  • Horseradish
  • Horseradish
  • Sea salt
  • Sea salt
  • 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.