How to make Prime Rib | Homemade Prime Rib | Holiday Prime Rib in the Oven | Best Cajun Prime Rib
Ya’ll ready for prime time? We’re going to transform your kitchen into a magical meat paradise. A meal fit for all the Kings and Queens out there, we give to you the mightiest celebration feast - prime rib in all her glory. Juicy, tender with garlic infused into the meat, all studded up, with a spice mix that will take your next celebration to the next level. It’s easy to make, but be smart. We highly recommend using a meat thermometer, this can be a pricey cut of meat, so don’t take any chances. Restaurant quality prime rib in your own kitchen? All you need is a great cut of meat and time. This dish is more than meats the eye. Carnivores, roll out.
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Introduction: 0:00
About prime rib: 0:13
Vegan/vegetarian trigger warning: 0:18
Explaining how the roasting works: 0:28
About prime rib and serving sizes: 0:34
How to have the butcher prepare the meat: 0:44
How to stud the roast with garlic cloves: 0:54
Careful with expensive cuts of meat: 1:28
Adding the cajun seasoning: 1:38
Adding the salt: 1:40
Adding the paprika: 1:45
Time to add the thyme: 1:47
Add the rosemary: 1:50
Adding the black pepper: 1:54
Stir up the dry stuff: 2:00
Rolling the meat in the dry mixture: 2:05
Why prime rib is different: 2:35
Why and how to use a meat thermometer: 2:52
What temperature to cook to: 3:00
Setting the oven to 500 degrees: 3:11
When and how to lower the temperature to 325 degrees: 3:17
Showing off the meat: 3:25
Cutting into the meat: 3:31
Biggie Smalls reference: 3:50
Cutting a slice: 3:58
Mentioning the horsey sauce: 4:01
Taking a bite: 4:08
Ingredients for the Roast -
-1 10 lb. standing rib roast, 3-7 ribs (figure 2-3 people per rib), we like to have the ribs removed and tied by in twine by our butcher
-25-30 peeled garlic cloves
-1 Tbsp of Cajun seasoning
-4 tsp of cracked black pepper
-3 tsp of kosher salt
-½ tsp of paprika
Ingredients for Horsey Sauce -
-1 cup of sour cream
-1 minced garlic clove
-1 tsp of apple cider vinegar
-2 Tbsp of horseradish
-½ tsp of cracked black pepper
-1 Tbsp of dried parsley
Directions -
-Mix all ingredients for the horsey sauce and set aside, refrigerate (at least a half hour before the meat is served)
-Let the meat sit out for 3 hours to get to room temperature, but before you do…
-Add in the garlic studs (this is done by slicing little slits all around the roast, and sliding in a peeled garlic clove into each slit)
-Mix up all dry ingredients on a cookie sheet
-Roll that meat all around it, to help form a crust as it cooks
-Put it in a roasting pan, preheat oven to 500
-Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the -thermometer isn't touching a bone if you left them in
-Brown the roast at 500°F for 15 minutes
-Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.
-Roast in the oven until the thermometer registers 120°F for medium rare, and 130°F for medium (not the way to go in our opinion)
-Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°).
-If the roast is cooking too quickly at this point, lower the oven temperature to 200°F
-Once the ideal temperature is reached, let the roast rest
-Cover it with foil and let it rest for 15 to 30 minutes before carving
-Cut away the strings that were used to hold the roast to the rack of rib bones (if you left them in). Remove the bones (you can save them to make stock for soup later.)
-Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick
Bonus Tip - You can make a really great gravy with the drippings while the meat rests. Take the roasting pan, put it on your stovetop, on medium, and scrape up the drippings with a spatula. When it starts to bubble, add in ¼ cup of flour, start whisking and add in 3 cups of milk or beer, then just simmer and thicken.
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Brands mentioned -
- Notorious B.I.G.:
- Leighs and Steigerwald's:
- Bell Biv Devoe:
Rib Roast by The Cajun Ninja
This was a rib roast I did over the holidays that I was very happy with. All of the seasoning created this amazing crust, and the inside was cooked perfectly.
Give it a try!
Find my seasoning here:
Thecajunninja.com
Music by Horace Trahan
Bone-In Standing Ribeye Roast Recipe a.k.a. Prime Rib
This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. These foolproof instructions will ensure your prime rib is impeccable.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
• 20 sprigs of fresh thyme
• rosemary leaves from 3 sprigs
• 12-14 garlic cloves
• 1 peeled shallot
• 4 tablespoons extra virgin olive oil
• 2 sticks unsalted butter, cut up
• 8- pound bone-in standing rib roast trussed and Frenched
• 2 pounds of assorted colored baby potatoes
• salt and pepper to taste
How To Make Prime Rib - Perfect Prime Rib Recipe #PrimeRib #MrMakeItHappen
Happy Holidays guys! I hope everyone is staying safe and enjoying the season as much as possible. Hopefully this delicious Prime Rib will help add to the joy in your household this year. #makeIthappen
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Shopping List:
1 4-5lb Bone In Rib Roast
1 stick butter
1 quart beef stock
1 cup red wine
1 tbsp diced rosemary and thyme
1 tbsp herbs de provence
1-2 tbsp garlic paste
salt/pepper/garlic/onion powder
Smoked Paprika OR BBQ Rub (Killer Hogs THE BBBQ Rub)
celery/onion/carrot
Slurry (2 tbsp corn starch + 4 tbsp cold water - to thicken gravy)
Directions:
Allow roast to come up to room temperature (about 2 hours). Season heavily with good quality salt. Allow butter to soften on the counter for a while before making your compound butter. Mix 1 tbsp diced rosemary and thyme with 1 stick of soft butter, garlic paste, herbs de provence, and seasoning. Once roast is close to room temp, finish seasoning with onion powder, garlic, black pepper, and optionally some BBQ rub. Next, rub the compound butter over the roast. Preheat oven to 500 degrees. Place roast in roasting rack after adding stock/wine/veggies/ and herbs to the bottom. Place in the oven for 5 minutes per pound and then turn the oven off and set the timer for 2 hours. Allow the roast to rest for 30-45 minutes before slicing and serving. Strain the pan drippings into a saucepan and use for gravy. Use slurry to thicken the gravy if needed as seen in the video.
Cajun Seasoned Prime Rib Roast Recipe Cooked in the Big Easy
If you like Cajun give this recipe a try it is the most delicious roast you will ever make!!!
Ingredients:
Prime rib roast
Your favorite Cajun seasoning (or make your own recipe below)
Big easy BBQ
Directions:
Purchase any size prime rib roast (have your butcher cut off the rib bones and wrap them back on to the roast with bakers twine).set roast sit on counter until roast comes to room temperature. Pat it dry then use olive oil to rub down the entire roast bought my Cajun seasoning but I will include a recipe if you want to make your own.
Cajun Seasoning :
2 teaspoons of salt
2 1/2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)
Depending on size of roast you might have to double, triple or even quadruple this recipe.
How do I know my roasts or steaks are done? Always use a temperature gauge here is a list of temps that will help.
Rare 120-125°F - Red interior which may fade to pink at the outermost edges
Medium Rare 130-135°F - Pink with a deeper, nearly red center
Medium 135-140°F - Mauve, uniformly colored interior
Well-done 145°F+ - Brown, no pink
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