Prime Rib for the Holidays

Nguyên liệu

Recipe below ⬇️

Full video on TT)

8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach)

1 stick or half cup butter

2 sprigs fresh rosemary and extra to stuff the meat

3 sprigs fresh thyme

1/4 cup Dijon mustard

1 tsp garlic powder

1 tsp onion powder

2 tsp Tony’s creole seasoning

1 Tbsp worchestire sauce

Salt and pepper to taste

4-5 cloves garlic thinly sliced

2 carrots

2 celery stalks

1 onion

1 head garlic

Take prime rib roast out of the fridge to rest for at least 1 hour. Pat completely dry before seasoning. Preheat oven to 500 degrees.

Chop fresh rosemary and thyme and mix together with softened butter, garlic, onion, Tony’s, worchestire, salt and pepper.

Roughly chop onion, carrots, celery and garlic head and arrange at the bottom of a roasting pan or oven safe skillet. Drizzle with olive oil and season with salt and pepper.

Thinly slice garlic cloves, dip in butter and sandwich with small piece of rosemary. Taking a pairing knife, stab holes at the top of the roast and insert garlic and rosemary in. Take remaining butter and smear all over.

Insert a thermometer into the meat, bake at 500 for 15 minutes then reduce heat to 325. Bake for 13-15 minutes per pound depending on preference. I pulled mine at 120 degrees for a medium rare. Rest for 20-30 minutes then slice and serve with horseradish sauce and au jus.

Horseradish sauce:

1 cup sour cream

2-3 Tbsp Horseradish cream sauce

1 tsp worchestire sauce

1 Tbsp chopped chives

Pepper to taste

Hướng dẫn

Mix well and set in the fridge)

Au jus:

2 Tbsp drippings from prime rib

1 Tbsp flour

2 cups beef broth

1 cup dry red wine (I used Chianti)

1 tsp worchestire sauce

Heat drippings and flour until raw flour has cooked out. Add broth, wine and worschestire and heat on a rolling simmer until slightly thickened)