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. 13Remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
  14. 14Remove the prime rib from the refrigerator and dry it thoroughly with paper towels.
  15. 15Remove 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. Sprinkle additional Dan-O’s Preem-O generously on top.
  29. 29Rub 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.
  30. 30Rub 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.
  31. 31Preheat oven to 275°F (135°C).
  32. 32Preheat oven to 275°F (135°C).
  33. 33Preheat oven to 275°F (135°C).
  34. 34Place the seasoned prime rib in the center of a baking pan with a rack.
  35. 35Place the seasoned prime rib in the center of a baking pan with a rack.
  36. 36Place the seasoned prime rib in the center of a baking pan with a rack.
  37. 37Bake the prime rib at 275°F for 2 hours.
  38. 38Bake the prime rib at 275°F for 2 hours.
  39. 39Bake the prime rib at 275°F for 2 hours.
  40. 40After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
  41. 41After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
  42. 42After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes.
  43. 43Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
  44. 44Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
  45. 45Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust.
  46. 46Remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
  47. 47Remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
  48. 48Remove the prime rib from the oven and let it rest for 2 hours, covered with foil.
  49. 49After resting, cut off the twine and skewer.
  50. 50After resting, cut off the twine and skewer.
  51. 51After resting, cut off the twine and skewer.
  52. 52Slice and serve with au jus sauce and horseradish.
  53. 53Slice and serve with au jus sauce and horseradish.
  54. 54Slice 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
  • 4 bones (10 pounds) prime rib
  • 4 bones (10 pounds) prime rib
  • 4 bones (10 pounds) prime rib
  • 2 tbsp Dan-O’s Preem-O
  • 2 tbsp Dan-O’s Preem-O
  • 2 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
  • 1 heaping tbsp beef broth paste
  • 1 heaping tbsp beef broth paste
  • 1 heaping tbsp beef broth paste
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 1 whole head garlic
  • 1 whole head garlic
  • 1 whole head garlic
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 2 tbsp Dan-O’s OG
  • 2 tbsp Dan-O’s OG
  • 2 tbsp Dan-O’s OG
  • 1 Kitchen Bouquet
  • 1 Kitchen Bouquet
  • 1 Kitchen Bouquet
  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt

Equipment

large containerinjectorpaper towelsknifebutcher's twinebaking panrackovenInstant Potsaucepanstrainerbowlspoonfork