Mike's Ez Prime Rib Recipe by MMOBRIEN
Mike's EZ Prime Rib Cooking Instructions 10 mins 1 Bring roast to room temperature for at least 2 hours prior to cooking. 2 Rinse roast and daub dry. Place on a metal rack in a roasting pan - fat side up. Leave binding strings in tact. 3 Mix all dry seasonings together in a bowl. Place minced garlic and oil in a separate bowl. 4 ● Rinse your roast and pat it completely dry with absorbent paper towels. ● Coat your roast in your oil and garlic mixture. Use all. ● Then, pat on your dry seasonings all the way around. ● Know that no salt is needed in your rub since your Au Jus with beef broth will lend all the sodium you'll want. 5 ● Do not cover roast and cook on a lifted oven rack at 400° for the first 15 minutes. Then, reduce heat to 325° and time for 20 minutes per total pound. ● This will give you a nice medium rare center and well done ends. ● Cut time by 3 minutes per pound if you want a very rare center like I do. ● An ultimate internal temp of 120° stuck in your thickest roast part makes for a perfect rare prime rib in my opinion. 6 ● Pull roast from oven and let it rest for 5 + covered for minutes before slicing. This will help its fluids to rise to the surface. ● Cut binding strings. ● Slice in between bones and serve as 1 lb slabs per guest. ● Serve with piping hot Au Jus and chilled Horseradish Sauce. 7 Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor. 8 ● Upon serving, I'll lay the 1 lb slab on a guests serving plate alone. Then, I'll ladle piping hot Au Jus around the meat. I'll then garnish individual slabs with fresh parsley. ● Any other sides - I'll serve in seperate bowls or on side plates. [i.e., stacked baked potatoes, fresh asparagus, creamed spinach with bread, garlic risotto, or, simple wedge salads] ● You can also serve this as an impressive Surf & Turf dish. Just add steamed seafood of your choosing to the side. I'll commonly add King Crab Legs, Jumbo Shrimp or, Jumbo Scallops. 9 ● Steam de-thawed crab legs for 5 to 8 minutes in a slight amount of water, lemon juice, pepper corns, a bay leaf and crushed garlic cloves to taste. ● Serve legs with melted or clarified butter and lemon wedges. 10 ● Another great side is baked potatoes. ● See my recipe for Mike's Perfect Baked Potatoes. 11 Creamed Spinach. Another great side dish. Quite traditional! 12 Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below. 13 14 15 16 Enjoy! 1 Bring roast to room temperature for at least 2 hours prior to cooking. 1 Bring roast to room temperature for at least 2 hours prior to cooking. 2 Rinse roast and daub dry. Place on a metal rack in a roasting pan - fat side up. Leave binding strings in tact. 2 Rinse roast and daub dry. Place on a metal rack in a roasting pan - fat side up. Leave binding strings in tact. 3 Mix all dry seasonings together in a bowl. Place minced garlic and oil in a separate bowl. 3 Mix all dry seasonings together in a bowl. Place minced garlic and oil in a separate bowl. 4 ● Rinse your roast and pat it completely dry with absorbent paper towels. ● Coat your roast in your oil and garlic mixture. Use all. ● Then, pat on your dry seasonings all the way around. ● Know that no salt is needed in your rub since your Au Jus with beef broth will lend all the sodium you'll want. 4 ● Rinse your roast and pat it completely dry with absorbent paper towels. ● Coat your roast in your oil and garlic mixture. Use all. ● Then, pat on your dry seasonings all the way around. ● Know that no salt is needed in your rub since your Au Jus with beef broth will lend all the sodium you'll want. 5 ● Do not cover roast and cook on a lifted oven rack at 400° for the first 15 minutes. Then, reduce heat to 325° and time for 20 minutes per total pound. ● This will give you a nice medium rare center and well done ends. ● Cut time by 3 minutes per pound if you want a very rare center like I do. ● An ultimate internal temp of 120° stuck in your thickest roast part makes for a perfect rare prime rib in my opinion. 5 ● Do not cover roast and cook on a lifted oven rack at 400° for the first 15 minutes. Then, reduce heat to 325° and time for 20 minutes per total pound. ● This will give you a nice medium rare center and well done ends. ● Cut time by 3 minutes per pound if you want a very rare center like I do. ● An ultimate internal temp of 120° stuck in your thickest roast part makes for a perfect rare prime rib in my opinion. 6 ● Pull roast from oven and let it rest for 5 + covered for minutes before slicing. This will help its fluids to rise to the surface. ● Cut binding strings. ● Slice in between bones and serve as 1 lb slabs per guest. ● Serve with piping hot Au Jus and chilled Horseradish Sauce. 6 ● Pull roast from oven and let it rest for 5 + covered for minutes before slicing. This will help its fluids to rise to the surface. ● Cut binding strings. ● Slice in between bones and serve as 1 lb slabs per guest. ● Serve with piping hot Au Jus and chilled Horseradish Sauce. 7 Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor. 7 Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor. 8 ● Upon serving, I'll lay the 1 lb slab on a guests serving plate alone. Then, I'll ladle piping hot Au Jus around the meat. I'll then garnish individual slabs with fresh parsley. ● Any other sides - I'll serve in seperate bowls or on side plates. [i.e., stacked baked potatoes, fresh asparagus, creamed spinach with bread, garlic risotto, or, simple wedge salads] ● You can also serve this as an impressive Surf & Turf dish. Just add steamed seafood of your choosing to the side. I'll commonly add King Crab Legs, Jumbo Shrimp or, Jumbo Scallops. 8 ● Upon serving, I'll lay the 1 lb slab on a guests serving plate alone. Then, I'll ladle piping hot Au Jus around the meat. I'll then garnish individual slabs with fresh parsley. ● Any other sides - I'll serve in seperate bowls or on side plates. [i.e., stacked baked potatoes, fresh asparagus, creamed spinach with bread, garlic risotto, or, simple wedge salads] ● You can also serve this as an impressive Surf & Turf dish. Just add steamed seafood of your choosing to the side. I'll commonly add King Crab Legs, Jumbo Shrimp or, Jumbo Scallops. 9 ● Steam de-thawed crab legs for 5 to 8 minutes in a slight amount of water, lemon juice, pepper corns, a bay leaf and crushed garlic cloves to taste. ● Serve legs with melted or clarified butter and lemon wedges. 9 ● Steam de-thawed crab legs for 5 to 8 minutes in a slight amount of water, lemon juice, pepper corns, a bay leaf and crushed garlic cloves to taste. ● Serve legs with melted or clarified butter and lemon wedges. 10 ● Another great side is baked potatoes. ● See my recipe for Mike's Perfect Baked Potatoes. 10 ● Another great side is baked potatoes. ● See my recipe for Mike's Perfect Baked Potatoes. 11 Creamed Spinach. Another great side dish. Quite traditional! 11 Creamed Spinach. Another great side dish. Quite traditional! 12 Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below. 12 Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below. 13 13 14 14 15 15 16 Enjoy! 16 Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Apple Pie With Crumbled Topping Pumpkin Pie Kayla's cookies and cream fuge*easy* Mike's Extremely Easy Eggs Benedict Traditional Sweet Potato Casserole Apple Pie With Crumbled Topping Pumpkin Pie Kayla's cookies and cream fuge*easy* Mike's Extremely Easy Eggs Benedict Traditional Sweet Potato Casserole shrimp and cheesy grits/with ham Rich Chocolate Cake Mini's Easy Lunch Wraps Mamas Sweet Potato Pudding Zax 5 cheese Spinach & Artichoke Dip Strawberry Dough for Cute Strawberry Milk Bread Breakfast Casserole pork mince pie Use Sliced Cheese! Souffle Cheesecake Monkey Bread shrimp and cheesy grits/with ham Rich Chocolate Cake Mini's Easy Lunch Wraps Mamas Sweet Potato Pudding Zax 5 cheese Spinach & Artichoke Dip Strawberry Dough for Cute Strawberry Milk Bread Breakfast Casserole pork mince pie Use Sliced Cheese! Souffle Cheesecake Monkey Bread