Cassie Yeung Instagram – love your meat and it’ll love you back #primerib
8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach or DIY)
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
(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) | Posted on 16/Jan/2025 06:11:03
