Ward Design

This is the secret to the most tender Prime Rib you’ll try this holiday season! I make this every year and it goes viral, have you made this before? Recipe down below!🤤🔥 Ingredients: For the Marinade • 1 gallon whole milk • 1 bottle Creole butter For the Prime Rib • 4 bones prime rib (10 pounds) For the Seasoning Concoction • 2 tbsp Dan-O’s Preem-O • 4 tbsp mayonnaise • 1 tbsp stone-ground mustard Additional • 4 pieces of long twine • Paper towels Instructions: Marinate the Prime Rib • In a large container, submerge the prime rib in 1 gallon of whole milk. • Add the entire bottle of Creole butter to the milk and mix well. • Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides. • Cover and refrigerate for 24 hours. Prepare the Prime Rib • After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels. • Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap (this can often be pulled off with your hands). • Tie the prime rib with 4 pieces of long twine to hold it together while it rests. • Let the prime rib rest for 1-2 hours until it gets to room temperature. Season the Prime Rib • In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined. • Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom. Sprinkle additional Dan-O’s Preem-O generously on top. Prepare for Cooking • Preheat the oven to 275°F (135°C). • Place the seasoned prime rib in the center of a baking pan with a rack. Lay it on its side to apply the seasoning mixture evenly on the top. Cook the Prime Rib • Bake the prime rib at 275°F for 2 hours. • After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes. • Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust. Rest and Serve • Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil. This allows the juices to redistribute. • After resting, cut off the twine and skewer. • Slice and serve with au jus sauce and horseradish (recipes will be on the website soon!). Yum yum get ya sum!

Our Fourth Ward project is featured on the cover of the current (July) issue of This Old House Magazine. Please pick up a copy at your local newsstand! http://www.thisoldhouse.com/toh/photos/0,,20820632,00.html
©Deborah Whitlaw Llewellyn 2013

Our Fourth Ward project is featured on the cover of the current (July) issue of This Old House Magazine. Please pick up a copy at your local newsstand! http://www.thisoldhouse.com/toh/photos/0,,20820632,00.html

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