Directions
- 1In a large container, submerge the prime rib in 1 gallon of whole milk.
- 2Add the entire bottle of Creole butter to the milk and mix well.
- 3Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides.
- 4Cover and refrigerate for 24 hours.
- 5After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
- 6Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap.
- 7Tie the prime rib with 4 pieces of long twine to hold it together while it rests.
- 8Let the prime rib rest for 1-2 hours until it gets to room temperature.
- 9In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined.
- 10Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom.
- 11Sprinkle additional Dan-O’s Preem-O generously on top.
- 12Preheat the oven to 275°F (135°C).
- 13Place the seasoned prime rib in the center of a baking pan with a rack.
- 14Bake the prime rib at 275°F for 2 hours.
- 15After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
- 16Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
- 17Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
- 18After resting, cut off the twine and skewer.
- 19Slice and serve with au jus sauce and horseradish.
Ingredients
- 1 gallon whole milk
- 1 bottle Creole butter
- 10 pounds 4 bones prime rib
- 6 tbsp Dan-O’s Preem-O
- 4 tbsp mayonnaise
- 1 tbsp stone-ground mustard
- 4 pieces long twine
- 1 paper towels
Equipment
large containerinjectorpaper towelsknifebutcher's twinebaking panrackovenInstant Potsaucepan
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