Mike's EZ Prime Rib. Great recipe for Mike's EZ Prime Rib. That's definitely a generous serving amount of meat! Great recipe for Mike's EZ Prime Rib.
I typically use my leftover prime rib and any leftover Au Jus from holiday meals. [look for my Mike's EZ Prime Rib recipe] So, know there will be additional herbs and spices in this prime rib version. Prime Rib is something very easy that anyone can do. All you need to know is the basics of sous vide and anyone will be able to cook this perfect holiday treat for their family. * Become a MEMBER. You can have Mike's EZ Prime Rib using 19 ingredients and 16 steps. Here is how you cook it.
Ingredients of Mike's EZ Prime Rib
- You need of Prime Rib.
- You need 5 lb of Prime Rib [bone in].
- Prepare 1/4 cup of Olive Oil.
- You need 1/3 cup of Minced Garlic.
- You need 1 tbsp of Cracked Black Pepper.
- It’s 1/2 tbsp of Dried Onion Powder.
- It’s 1/2 tbsp of Dried Rosemary.
- Prepare 1/2 tbsp of Dried Thyme.
- It’s of Options And Sides.
- You need of [sides] Inglehoffers Creamy Horseradish [the best brand out there IMHO].
- It’s of [sides] Creamed Spinach.
- It’s of [sides] Wedge Salad.
- It’s of [sides] Fresh Steamed Asparagus.
- You need of [sides] Seafood [why not make it a surf & turf?].
- It’s 2 Packets of Au Jus Sauce [+ 2 cups beef broth with sodium – McCormick is a great brand + fresh parsley for garnish].
- Prepare of Kitchen Equipment.
- Prepare 1 of large Disposable Aluminum Roasting Pan.
- It’s 1 of large Metal Roasting Rack.
- You need 1 of Quality Meat Thermometer.
This prime rib roast recipe used an easy method to "char" and then "cook" the prime rib roast. The very high temp in the beginning starts the cooking process, heats the oven to a high enough temperature to slow cook the roast AND provides a nice char on the outside of the roast. PRIME RIB ROAST – The prime rib roast is the king of roasts. In this recipe video I will show you how to roast a prime rib on the rotisserie.
Mike's EZ Prime Rib instructions
- Bring roast to room temperature for at least 2 hours prior to cooking..
- Rinse roast and daub dry. Place on a metal rack in a roasting pan – fat side up. Leave binding strings in tact..
- Mix all dry seasonings together in a bowl. Place minced garlic and oil in a separate bowl..
- ● 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..
- ● 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..
- ● 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..
- Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor..
- ● 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..
- ● 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..
- ● Another great side is baked potatoes. ● See my recipe for Mike's Perfect Baked Potatoes..
- Creamed Spinach. Another great side dish. Quite traditional!.
- Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below..
- 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.
Expert level: I own a core thermometer and used it before This entry was posted in From the Char-Broil The Big Easy™, Main Dishes and tagged beef, big easy, big easy prime rib, char-broil, prime rib, Prime Rib on the Char-Broil Big Easy, recipe, rib roast by Mike. This easy prime rib recipe with au jus and *perfect* creamy horseradish sauce is perfect for the holidays! This easy prime rib recipe is truly just that: super easy, and it produces a perfect medium-rare, tender roast that everyone will love. With an easy au jus and the most perfect creamy horseradish sauce, I've ever tasted. Click on "show more " Below for Recipe PLEASE SUBSCRIBE So I can bring you more episodes.