The season is here for warm food and what’s better than an easy Prime Rib recipe? This recipe is great because you can accomplish other task while it cooks in the oven. I promise you will not be disappointed with this recipe.
- Choice or Prime Rib
- Brick of grass fed butter
- Kosher Salt and Pepper
- Optional Flavor God seasoning
That’s it for ingredients. Super simple right? Your finished product should look tasty like this 🙂
- Turn on and preheat the oven to 500 degrees
- Next, prep a large enough cooking tray with wax paper large enough for the meat to fit securely.
- While the oven is heating you are going to grab the brick of Kerrygold butter and begin smashing and mixing it in a bowl. Your arm may get tired and it may feel like its ready to fall off, but trust me its worth the work.
- Make sure you pat down and dry the meat before with a paper towel before applying butter spread. This is to make sure the butter paste you were smashing will stick to the meat.
- Once the butter is smashed into a paste like consistency, begin to lather it on both side of the meat. (See below)
- After you evenly spread the butter on meat, apply salt, pepper, and any additional seasoning you may want.
IMPORTANT – Equation Below!!!
- Here is the fun part. Time for a little math. Multiply the pounds of meat you have by 5. This number will be how long you let the meat cook in the oven. Example, 8.32lbs x 5 = 41.6 minutes.
- Place the meat and tray in the oven for the proper time. It’s very important after you put the meat in, you don’t take it out or open the oven.
- Now here is the best part. Most importantly, once the time has been reached, leave the oven door shut and turn off the heat. Let the meat sit in the oven for 2 hours.
- After the two hours is up, as a result, you should have a nice succulent prime rib. Pair it nicely with some Au Jue.
Thank you to my dad for helping me with the recipe and allowing me to document everything. If you enjoyed this write up, please comment your thoughts and make sure to follow me on social media at @atxfoodbeast
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