- Prime rib is often the stunning centerpiece
of a holiday table.
So today I'm gonna show you how to make
the best garlic and herb crusted prime rib
that is worthy of that coveted spot.
This is an easy, no-fail recipe.
And the meat is so tender and juicy,
your guests will definitely be swooning.
Now, similar to the turkey recipe
I shared a couple of weeks ago,
prime rib is up there in terms
of intimidating recipes.
Mostly because it is big and expensive,
and you don't want to mess it up.
But you guys nailed that turkey recipe
and I am confident you are gonna do
a fabulous job with this prime rib as well.
So let me show you to make it.
The first thing you'll want to do
is take your prime rib out of the fridge
two to three hours before you plan to cook it.
It's a big chunk of meat
and bringing it to room temperature
will help to ensure that it cooks evenly.
Now, when it comes to the grade of meat to buy,
you have two options.
Choice and prime.
Prime cuts of prime rib are the most expensive
and have beautiful fat marbling,
which is what I have today.
Choice cuts have slightly less marbling
and are also slightly cheaper.
On your prime rib,
you'll also notice a fat cap.
Make sure to leave at least a quarter inch of this
for the best flavor.
And with bone in prime rib,
but the best thing to do
is have your butcher cut off the bones,
but then tie them back on.
The bones act as a natural rack
to keep the meat elevated while cooking
and insulate the meat
to keep it extra juicy.
And you'll see at the end
how easy it is to just snip the string
and remove the bones
without any extra work.
For today's recipe,
I've got a six pound prime rib,
which will serve about six to eight people.
But I've got tips on the website
to help you figure out
what size prime rib to buy.
In terms of equipment you'll need,
it's pretty simple.
Just grab an oven safe pan
like this cast iron pan.
Of course, you could also use
a roasting pan and a rack,
but they're definitely not required.
And then you'll need an instant-read thermometer
so that you can cook the prime rib
to the perfect temperature
and not accidentally overcook it.
But if you've got a probe thermometer
or leave-in meat thermometer,
those work as well.
And lastly, you'll need
a sharp carving knife,
or chef's knife, to slice it up.
If you made my turkey recipe
a couple of weeks ago,
this herb butter rubs should look familiar.
And while prime rib is utterly delicious
with just a simple salt and pepper rub,
this garlic herb crust
really takes it to that next level.
So finely chop one teaspoon of rosemary
and add that to a half a cup of butter
that's been softened at room temperature.
Then chop up one teaspoon of thyme.
To remove the leaves of thyme,
just slide your fingers down the stem
and then use your knife
to finely chop it up.
And once that's done,
add it to the butter as well.
Next step, peel and mince six garlic cloves.
I'm such a fan of garlic.
And while I think six cloves
is perfect for prime rib of this size,
you know, I've also got no objections
if you want to add one or two cloves more.
To that, add one tablespoon of kosher salt.
And make sure it is kosher salt
and not table salt.
And one teaspoon of black pepper.
Use a fork to mash that all up
so it's well combined,
and nice and soft, and spreadable.
And then set it aside.
At this point,
you can preheat your oven
to 450 degrees Fahrenheit
and then use a few paper towels
to blot any moisture from the meat.
This is a really important step
because the drier the skin,
the easier it will be
to spread the butter all over it
and the crispy the outside crust will be at the end.
So slather garlic herb butter
all over the prime rib
with a very generous coating,
and don't be silly and use a spatula.
Get in there with your hands to coat it well.
Now, if you do notice
that you're having a hard time
getting the butter to stick,
it's likely that your prime rib
is still cool
and it's hardening the butter.
Just soften the butter
for five to 10 seconds in the microwave
and you should have no problem.
And once the prime rib is fully coated,
just place it bone side down in your pan.
I'm planning to make a Red Wine Au Jus
to drizzle over the prime rib.
So I'll add one sliced onion to the pan
just to flavor the drippings.
But if you plan to serve your prime rib
with a horseradish sauce or another sauce,
you don't have to add the onion.
You can just leave the prime rib
all by itself in the pan.
Place the prime rib in the oven
so that the meat is centered
and cook it at this high 450 degree temperature
for about 20 minutes
to sear the outside.
Then reduce the oven temperature
to 325 degrees Fahrenheit
and continue cooking the prime rib
for about 13 to 15 minutes per pound
for medium rare,
which is arguably the best way
to serve such a pricey cut of meat.
Baste the meat every 20 minutes or so
with hand drippings
as this will help to create that delicious crust,
and start checking the temperature
about 20 minutes before you expect it to be done.
You can always cook the prime rib longer.
But if you overcook it,
you unfortunately can't reverse the clock.
If you want a medium rare prime rib
in that 125 to 130 degree
internal temperature when it's done,
you need to take it out of the oven
between 118 to 120 degrees.
And that's because of carryover cooking,
which means that the residual heat in the meat
will increase the temperature
another seven to 10 degrees
while it's resting.
I took my prime rib out at 117 degrees
and you can see,
just a few minutes later,
it's already up to 122 degrees.
Place the prime rib on a cutting board
and tent it with aluminum foil
for 20 to 30 minutes
while it's resting.
And while it's resting,
I'm gonna make the Red Wine Au Jus.
If you have a fat separator,
you can pour all the drippings into that
to remove the fat
and pour the drippings back into the pan.
If you don't,
just try to remove the majority
of the fat from the pan,
otherwise your Au Jus
will be a little bit greasy.
Add two cups of beef broth to the pan,
and one and a half cups of red wine.
And I'm using a Cabernet Sauvignon,
but any full bodied red wine works.
Give that a stir
and bring the liquid to a simmer.
You'll simmer it for about 15 minutes
or until the liquid reduces by half.
So while the sauce is simmering
and after my prime rib has rested,
I'll snip the strings
that were connecting the bones.
Just pull the strings off to remove them
and then the bones magically fall right off.
There's no need to carve them off,
which is always a lovely time savings.
When you slice into the prime rib,
the outside pieces will be more well done, naturally.
but as you slice in,
you'll get to the medium rare pieces.
And prime rib is generally sliced fairly thick,
about a half inch thick.
The lighting in my kitchen
isn't doing this prime rib justice.
But if I move the camera angles,
you can now see how perfectly
pink it is in the middle.
The outer edges will always
be a bit more well done
and the only way to reduce that is
if you do a reverse sear
where you slow roast the prime rib
for about double the amount of time,
then sear the outside at the very end.
If you're interested to see that method,
let me know
and I will do it in a future video.
All right, while I was slicing up the prime rib,
my sauce reduce down a bit too much,
which is always the dilemma
of being just one person
who's not only cooking,
but trying to film herself while cooking
and moving camera gear around.
Strain the sauce
and remember that an Au Jus
is meant to be a thin sauce.
It's not thick like gravy.
But if you want to stir in
a little starch as a thickener,
I won't tell.
All right, it's time to plate up
this beautiful prime rib.
I'm adding my garlic herb roasted potatoes
and green beans with shallots as sides.
And both of these recipes are on my website.
And then I'll drizzle a little bit
of the Red Wine Au Jus on top.
This prime rib is seriously flavorful
and I hope you guys love it
as much as I do.
And with that,
I'm going to take my bite.
I will see you again
in next week's video.