Milk Marinated Prime Rib

300 mins
Serves 8
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Directions

  1. 1In a large container, submerge the prime rib in 1 gallon of whole milk.
  2. 2In a large container, submerge the prime rib in 1 gallon of whole milk.
  3. 3In a large container, submerge the prime rib in 1 gallon of whole milk.
  4. 4Add the entire bottle of Creole butter to the milk and mix well.
  5. 5Add the entire bottle of Creole butter to the milk and mix well.
  6. 6Add the entire bottle of Creole butter to the milk and mix well.
  7. 7Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides.
  8. 8Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides.
  9. 9Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides.
  10. 10Cover and refrigerate for 24 hours.
  11. 11Cover and refrigerate for 24 hours.
  12. 12Cover and refrigerate for 24 hours.
  13. 13After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
  14. 14After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
  15. 15After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
  16. 16Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap.
  17. 17Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap.
  18. 18Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap.
  19. 19Tie the prime rib with 4 pieces of long twine to hold it together while it rests.
  20. 20Tie the prime rib with 4 pieces of long twine to hold it together while it rests.
  21. 21Tie the prime rib with 4 pieces of long twine to hold it together while it rests.
  22. 22Let the prime rib rest for 1-2 hours until it gets to room temperature.
  23. 23Let the prime rib rest for 1-2 hours until it gets to room temperature.
  24. 24Let the prime rib rest for 1-2 hours until it gets to room temperature.
  25. 25In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined.
  26. 26In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined.
  27. 27In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined.
  28. 28Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom.
  29. 29Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom.
  30. 30Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom.
  31. 31Sprinkle additional Dan-O’s Preem-O generously on top.
  32. 32Sprinkle additional Dan-O’s Preem-O generously on top.
  33. 33Sprinkle additional Dan-O’s Preem-O generously on top.
  34. 34Preheat the oven to 275°F (135°C).
  35. 35Preheat the oven to 275°F (135°C).
  36. 36Preheat the oven to 275°F (135°C).
  37. 37Place the seasoned prime rib in the center of a baking pan with a rack.
  38. 38Place the seasoned prime rib in the center of a baking pan with a rack.
  39. 39Place the seasoned prime rib in the center of a baking pan with a rack.
  40. 40Bake the prime rib at 275°F for 2 hours.
  41. 41Bake the prime rib at 275°F for 2 hours.
  42. 42Bake the prime rib at 275°F for 2 hours.
  43. 43After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
  44. 44After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
  45. 45After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
  46. 46Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
  47. 47Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
  48. 48Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
  49. 49Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
  50. 50Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
  51. 51Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
  52. 52After resting, cut off the twine and skewer.
  53. 53After resting, cut off the twine and skewer.
  54. 54After resting, cut off the twine and skewer.
  55. 55Slice and serve with au jus sauce and horseradish.
  56. 56Slice and serve with au jus sauce and horseradish.
  57. 57Slice and serve with au jus sauce and horseradish.

Ingredients

  • 1 gallon whole milk
  • 1 gallon whole milk
  • 1 gallon whole milk
  • 1 bottle Creole butter
  • 1 bottle Creole butter
  • 1 bottle Creole butter
  • 10 pounds 4 bones prime rib
  • 10 pounds 4 bones prime rib
  • 10 pounds 4 bones prime rib
  • 6 tbsp Dan-O’s Preem-O
  • 6 tbsp Dan-O’s Preem-O
  • 6 tbsp Dan-O’s Preem-O
  • 4 tbsp mayonnaise
  • 4 tbsp mayonnaise
  • 4 tbsp mayonnaise
  • 1 tbsp stone-ground mustard
  • 1 tbsp stone-ground mustard
  • 1 tbsp stone-ground mustard
  • 4 pieces long twine
  • 4 pieces long twine
  • 4 pieces long twine
  • 1 paper towels
  • 1 paper towels
  • 1 paper towels

Equipment

large containerinjectorpaper towelsknifebutcher's twinebaking panrackovenInstant Potsaucepan