(funky horn music)
- [Alvin] My name's Alvin
and as you guys may know, I love beef.
And during the holidays,
it's one of my favorite times of the year
because that's when I get to go all out.
Today, in partnership with Beef - It's What's For Dinner,
I'm going to be showing you guys
one of my favorite holiday beef showstoppers,
roast prime rib.
So this is, king of all beef cuts in my opinion,
a prime rib roast.
It is three bones wide
and if you need a holiday showstopper,
a center piece for that big meal,
I think this is the perfect cut for that.
So a prime rib roast is where the rib eye steak is cut from.
It's super juicy, it's tender,
it has a lot of marbling so it's guaranteed to be delicious.
This is a big piece of beef,
it definitely can feed a lot of people.
But ask your butcher to recommend you the correct size
for the amount of people that you're serving.
All right, let's get to seasoning!
All right, so I'm going to season this
with a lot of salt and pepper.
I know it looks like a lot of salt,
it's important to really season every single side.
The amount of beef that the seasoning
needs to penetrate through is quite a lot.
One thing that I like to do,
if I have the time,
put it in the fridge and let it rest for one day.
That allows the salt to really penetrate through
the entire cut.
So for this I'm only using salt and pepper
but you can definitely use other spices.
Onion powder, paprika, whatever you desire.
Okay! So this thing is seasoned really nicely
got a generous salt and pepper
almost crust going on the outside
and now I'm going to apply the reverse sear technique.
The goal is to get it a nice, even doneness
all the way through.
I like medium-rare, so that's what I'm going to be cooking
my prime rib roast to.
So while my prime rib is cooking in the oven,
I'm going to make a garlic herb butter
that will go really well with it.
So I'm starting with a softened stick of butter.
So it is nice and malleable.
Into the butter, garlic, lemon zest, pepper,
salt, rosemary,
and parsley.
I think these flavors go really well with beef
but they don't mask or hide or overpower
any of those wonderful beef flavors.
So now, in order to make this into a shape
that is easy to cut
I'm going to roll
the butter into a log.
The goal is to get this into a somewhat malleable log shape.
You can do this the day before.
It stores well.
It freezes well once it's all rolled up.
So this is going to go into the fridge where it can set up
that way it firms up and is easy to be sliced.
I made this garlic herb butter
according to my flavor profile
but you can honestly use any herbs you have
lying around the house.
I'm going to crank the oven really, really, really high up
and then I'm going to put it back in for it's final sear.
Woo!
As you can see,
the outside is super beautiful golden brown delicious.
The fats getting crispy.
So the first thing you want to do
is to take the roast off the bones.
Cutting as close to the bones as I can
and this will be a great snack.
And now, for the main event.
I like when prime rib is carved into almost one inch slices.
I think having a thick slick is nice.
It retains texture, it retains moisture, a lot of flavor.
Make sure to go against the grain,
that'll make sure that the cut of prime rib you serve
is more tender.
As you can see, it's even all the way through.
It's cooked well
and a reverse sear is a good technique
for kind of pricey cuts like prime rib
because there's little room for error.
I'm going to assemble my perfect plate.
We have some beautiful green beans and mashed potatoes.
Yeah that's nice.
All right.
Look at that.
Woo!
This is a nice plate.
And to finish, we're not done yet,
is the garlic herb butter that we made.
Right there.
And the heat from the slice of prime rib
is going to slowly melt the butter
which will make this extra delicious.
Well there you have it!
This is my take on a roast prime rib
with garlic and herb butter.
I'm excited to work with Beef - It's What's For Dinner
to share this with you guys for the holidays.
And hopefully you'll share it
with your friends and family too.
But if you excuse me, I'm going to eat now.
(happy music)
Beef - It's what's for holiday dinner.
Well, for me at least.
Oh yes!