Saturday, May 23, 2020

Garlic Butter Herb Crusted Prime Rib

I have had numerous people ask me about how I slow cook a prime rib. First - don't skrimp - go to a reputable meat market or butcher and buy a nice 5-6 pound prime rib. Some people will trim some of the fat off the bottom side, I prefer to keep it on and let it melt as juices into the roast.

If you froze it, let it thaw completely in the fridge. Now for the prep work.

You will need:

3 or 4 softened sticks of real butter
Full medium sized fresh garlic bulb - I plan on the whole bulb - just can't have too much garlic in a prime rib!
Your favorite rub and herb mixture.

5-6 pound thawed prime rib!


Break and peel the garlic into cloves and reserve at least 4-6 full cloves for later!

Garlic Mincer

Mince the majority of the garlic and mix with the butter, I sometimes saute the minced garlic before mixing in the butter.

Real Butter - soften enough sticks to fully cover the roast!

Rub - My favorite rub is made specifically for Prime Rib - Carl's Prime Rib Seasoning

I mix several tablespoons of this in the butter and then liberally rub the roast before I rub with the butter. This includes Sea Salt, Paprika Oregano, Celery, Garlic, Onion, Pepper, Rosemary and Parsley.


I like the flavor and kick that Emeril's Steak Rub adds it has crushed red pepper flakes, so I put several teaspoons of this in the butter mix.

Mix the spices and fresh minced garlic well...

Now turn the roast on it's side and make three slits in the meat and insert a clove of garlic in each slit, do that on both sides of the roast then liberally coat the entire roast with the butter mixture and place on a plate and put in the refrigerator for 24 hours before cooking.

Tomorrow we will fire up the griddle and sear all four sides of the roast and then put on a rack in a pan and low temp slow roast in the oven - stay tuned!

Resting in the Fridge

Capt. Jim - "The Wanderer"

Traveling and photographing the Southwest

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