Recipes

484 Pins

Ann Strang

a man in blue shirt and black gloves holding up two pieces of meat

Prime Rib Au Jus

17M views · 325K likes | Milk Marinated Prime Rib | 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?... | By Dan-O's Seasoning | Is a $200 prime rib, okay? I would not do this if I did not 100% believe that this is the best way to make a prime rib. What you want to do is marinate it, submerge in milk. So we're going to add a gallon of whole milk. We're going to add some of our Tony Sachry's Cajun injection butter and we're going to inject the heck out of this. So let's get it submerged. It's going to dilute in there so it's not really going to make it that spicy. It's just adding a little flavor in there. Get that injection butter mix with the milk. Grab our injector. We're going to inject inject, inject, and we're just going to continue to do this for about 5 minutes or so. We're going to get tons of this milk injected into our prime rib. Now, we're going to flip it over on its side. So, we got the ends. Now, we're getting the middle. Now, we're just going to let it marinate for twenty-four hours. We'll see you tomorrow. I'll show you how to finish this bad boy off. Alright, y'all. It's been twenty-four hours. We're going to pull this out. Look at that. We're going to let this sit out for 2 hours. That's right. Two hours because when this prime rib sits in this super cold milk, it gets that internal temperature super cold. So we want to let this get to a room temperature before we ever go in the oven with this. We're going to pat it off. We're going to get it dry. I'm going to go on cut these bones off. It's going to help it get to room temperature. So we're simply going to go down this backside. Cut in towards the bone. And there's that. You see this big hunk of fat. We're just going to trim a little bit of that off. We're also going to go in here. Remove part of this fat cap off. There's no need for that. You see how this is all wanting to fall apart? Get your butchers twine. This is how I measure it. One, two, three, four. We go one, two, three, four. I'm pretty simple. I just tie a simple knot. It's going to hold our meat together. Now we let it rest. So now I'm going to attempt to take the ribs and that's what we're going to make our a with. Let's do it. Throw them in our in spot. One large yellow onion. Big chunks. Throw that right in. Just a couple carrots. A bunch of celery. Now let's flavor it up. We're going to go in with a heaping tablespoon of this beef broth paste. Get that in there. Half a stick of butter. One whole head of garlic. We're going to cut the end off. Try and cut the root end off. There's all our little we'll just add those in. Now it's time for the Dan O's original. That's the green top. This is amazing for making any sort of broth. So we're going to add us a good probably two tablespoons of the Dan O's OG. And now for the last step we're going to add two cups of water. You might think oh you need more water in there. You really don't because these vegetables are going to create a lot of broth as well. So we're going to do this for 2 hours. That's going to extract all that flavor out of the bones and out of the meat. And hopefully this ends up being some awesome Oz use. So we're going to give it two hours high temp. Alright we have rested for two hours. Look at that. So it's time to season this bad boy up and we're going into our oven. Turn it upside down. Get your bowl. Going in with a couple big scoops of some mayonnaise. We're going to go in with some stone ground mustard. And now it's time to take this thing to the next level. The Dan O's Primo. Look at this you guys. This is black garlic, black pepper, sea salt. It's got rosemary in there. It's even got black cumin flavors you never had before. A little bit of lepo flake. So we're going to go in with a bunch of this into our mix. We're going to get that mixed up. Now, simply going to rub this in. Smells amazing actually. Nice and coated. Just like that. Alright. Now, we're going to pop the top on our Primo again. Give it another nice little coating just like that. So, now you need one of these in a baking pan and right in the middle. Now, we're going to go in with the rest of our mayonnaise. Rub it on the top. Now, it's time for the last sprinkle And now into our 275 degree oven we go. Just like that. It's been 2 hours. Alright. Come look at this. Look at how tender that rib is. Wow. Alright. We're going to try that. I mean that's phenomenal. It's basically a pot roast. That is really good. Mm. Alright. Now we got our meat set to the side. This is what I'm going to do. I'm going to put everything back in here. Strain out the big stuff. And that's going to be our aisle juice. Add our juice to our pot. I'm going to add a little bit of this browning sauce. I tried this stuff by itself and it's super potent so you don't want to use a lot. This going to help us get that dark color I hope. That's what we wanted. It's lacking one thing. We'll salt it up a little bit. Alright. So our flavor is off the charts but I'm going to try something. I'm going to try and take the fat out of this. Alright you guys. Two hours at two seventy-five. The last fifty minutes. It's been at 300 so I raised it. We're at 118 now. We're going to crank this up all the way to 500. And now we're going to get a crust on it. Alright. Look. You can see we threw this in the freezer for about an hour. You can pull the grease right off the top. And then if we want to add some of this grease back in. We totally can. So I'm basically going to pull almost all of it out. We'll leave that last little bit in there. Now we're going to heat this up. Bring it back to a boil. We're going to try it. See how it is. Alright. Let's give it a test. There is no reason to be eating that. I'm not adding any of that back in there. That's amazing. Y'all need to follow that recipe. Alright my friends. It's time. Now we're just going to let it rest for a good hour. Oh yeah. While this rest make sure you cover it up. Like that. Time for the moment of truth. Cut juicy that is. Wow. Look I'm going to give it a little one of them. Wow. That look awesome. Pull that off. You gently pull it and press down. You can kind of keep your crust on. Look at that. Learn something. Remove our strings. Get back to cut. Smells amazing. Wow. I think we did good. Oh my goodness. That is so tender. I'm telling y'all that's why we do the milk marinade. Look at that. Let's just try it by itself. Nope. Nobody is making a prime rib that tender without milk marinating. Oh my goodness. Wow. Look at this. Dipping our azux. The homemade horseradish sauce right there. That is insane. How tender this is. How juicy this is. Best prime rib you're ever going to have. That's the best one I've ever made. And I know it's not even perfectly cooked. I mean you got a little pinky on the inside. Maybe a little more well done on the outside. It's not what I wanted. But this is the tender prime rib you ever going to have. Try it. Thank me later. Love y'all. We'll see you next time. Keep sprinkling. And that's a yum yum. Get you some.