When handled with love and care and properly cooked, prime rib is one of the meat lovers’ most coveted treats. However, it certainly can get on the pricier side, which does not leave much room for wild experimentation in the kitchen. It is, therefore, best to stay on the safe side when preparing this meal. To make sure that you end up with a mouth-watering dish, try out our foolproof prime rib seasoning recipe.
What You Will Need
● 1 (15-pound) standing rib roast, or about half a pound per person
● 1 cup butter
● 3–4 tablespoons coarse sea salt
● 1/3 cup coarse cracked black pepper
● 5–6 pressed fresh garlic cloves or 2 tablespoons granulated garlic
● 2–3 teaspoons dry or fresh oregano
● 2–3 teaspoons dry or fresh rosemary
● 2–3 teaspoons dry or fresh thyme leaves
● 1 tablespoon cornstarch
● A bottle of premium quality red wine high in tannins
A Few Words Of Caution Before You Begin
Make sure to invest in high-quality, preferably organic and grass-fed meat. Don’t go cheap on the cut, or you risk putting a lot of time and effort into preparing the seasoning, only to end up with a disappointing dinner.
Again, try to get your hands on organic butter from grass-fed animals. It will nourish you with healthy fats as well as balance the flavor of the meat and herbs.
The Black Pepper
Always go for organic, coarse black pepper. Make sure to crack it right before seasoning the cut. That will bring out and make the most of the pepper’s distinctive flavor.
The Garlic And Herbs
Again, organic is best. While you can use granulated garlic and dry herbs, it is the fresh ones that will make your seasoning truly special. Just make sure to start with a small amount, give it a taste, and then gradually work it up to the optimal amount.
The wine is not mixed in with the seasoning itself, but it still plays a crucial role in bringing out and perfecting the flavor of the meat. Prime rib is one of the most tender and savory cuts, so it needs a wine that will complement and not stifle its flavor.
Good wine pairings for prime rib include Cabernet Sauvignon, Petite Sirah (not to be confused with Syrah), Petite Verdot, Nebbiolo, or Touriga Nacional. These are all high in tannins, which mellow the heaviness of the meat, and good acidity to balance the richness of the fat.
How To Prepare Our Prime Rib Seasoning
First, tie your prime rib every one and a half to two inches using butcher’s twine. Then, crack the salt and pepper, press the garlic cloves, and chop the herbs. Mix them all in, add the cornstarch and melted butter, and stir thoroughly. Rub the whole surface of the meat with the blend, wrap it tightly in plastic wrap, and leave it in the fridge overnight.
The following day, preheat your oven to 275°F. Take the roast out of the fridge and place it on a foil-lined rack in a shallow roasting pan. Make sure to place it with the fat side down. After roasting the uncovered meat for 120 minutes, flip with the fat side up and remove the foil. Insert a heat-proof meat thermometer into the thickest section of the beef and continue roasting for around one more hour until the thermometer shows 120–125°F. Then, rotate the pan and turn up the temperature to 450°F. Keep roasting for 15 more minutes to get a deep, crunchy crust.
You can take the meat out of the oven when the thermometer shows 130–135°F. The interior of the meat should be a deep pink color. Place the meat onto a cutting board and let it sit for about 20 minutes. Then, remove the twine and start carving. Finally, pour yourself a glass of red wine and get ready to enjoy the taste of our prime rib seasoning!