Simple Way to Make Award-winning Mike's EZ Prime Rib

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Mike's EZ Prime Rib. I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea! Свернуть Ещё. For our purposes, prime rib roast refers specifically to this cut and not the grading. Although for fun you could spend a pretty penny and get yourself a prime prime rib roast.

Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare. Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices. An important step to making a prime rib is letting the meat come to room temperature before putting in the oven.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mike's ez prime rib. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea! Свернуть Ещё. For our purposes, prime rib roast refers specifically to this cut and not the grading. Although for fun you could spend a pretty penny and get yourself a prime prime rib roast.

Mike's EZ Prime Rib is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Mike's EZ Prime Rib is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have mike's ez prime rib using 19 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Mike's EZ Prime Rib:

  1. {Make ready of Prime Rib.
  2. {Make ready 5 lb of Prime Rib [bone in].
  3. {Take 1/4 cup of Olive Oil.
  4. {Get 1/3 cup of Minced Garlic.
  5. {Make ready 1 tbsp of Cracked Black Pepper.
  6. {Take 1/2 tbsp of Dried Onion Powder.
  7. {Make ready 1/2 tbsp of Dried Rosemary.
  8. {Make ready 1/2 tbsp of Dried Thyme.
  9. {Make ready of Options And Sides.
  10. {Get of [sides] Inglehoffers Creamy Horseradish [the best brand out there IMHO].
  11. {Take of [sides] Creamed Spinach.
  12. {Take of [sides] Wedge Salad.
  13. {Prepare of [sides] Fresh Steamed Asparagus.
  14. {Prepare of [sides] Seafood [why not make it a surf & turf?].
  15. {Prepare 2 Packets of Au Jus Sauce [+ 2 cups beef broth with sodium – McCormick is a great brand + fresh parsley for garnish].
  16. {Get of Kitchen Equipment.
  17. {Prepare 1 of large Disposable Aluminum Roasting Pan.
  18. {Take 1 of large Metal Roasting Rack.
  19. {Take 1 of Quality Meat Thermometer.

Because this is a large piece of beef, it will need. Liberally season the prime rib with the salt and some pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature. Prime Rib is not a cheap cut of beef to play around with.

Instructions to make Mike's EZ Prime Rib:

  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. Any leftovers can easily make an incredible New Orleans Old Sober, aka, Yakamein Soup. Check that recipe out in my personal recipes under Mike's Old Sober Soup. It's absolutely one of my wife's, friends and neighbors favorite soups! https://cookpad.com/us/recipes/340687-mikes-traditional-old-sober-soup.
  15. .
  16. Enjoy!.

You'll have to invest a little in this cut of meat, but it will more than pay you back. And with the right tools (like the ThermoWorks DOT®) and a few key temperatures firmly in mind, you can feel confident smoking your holiday meal this year. Prime Rib is one of those coveted cuts of meat that is infrequently served at home by families for several reasons, the expense, the length of time it takes to properly prepare, etc. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime I ordered the prime rib ahead of time for Christmas dinner because I read to request it be French trimmed.

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