Spilling the Sweet Tea's Perfect Prime Rib

Why is Prime Rib So Special? Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye is surrounded by fat-marbled muscle, and that is surrounded by a thick cap of fat. Because these muscles are not heavily used, the prime rib is tender, juicy, and extremely flavorful.

I made this prime rib over the Christmas holiday and it was so tender and so flavorful. You only need a few simple ingredients to make an amazing prime rib. I did

marinate mine overnight in order to allow the seasonings to tenderize the meat. I highly recommend that you do the same. I also recommend that you get an oven safe meat thermometer. I cooked my prime rib until it reached 130 degrees. The oven safe meat thermometer is key because it will let you know when you meat has reached your desired temperature. If you want your prime rib to be rare, cook until 115-120F degrees, 125-130F degrees for medium rate and 135-140F for medium and 145-150F for medium well. Once you remove it from the oven, the internal temp will rise another five degrees.

Ingredients Needed for Prime Rib

Prime Rib

Kosher Salt to taste

Fresh Cracked Pepper to taste

5 cloves of garlic, minced

2 sticks of butter, softened

2 sprigs of fresh rosemary, chopped

4 sprigs of fresh thyme, chopped

Directions to Make Prime Rib

1. Rub the prime rib with olive oil and season with kosher salt and pepper on all sides.

2. Refrigerate the prime rib overnight.

3. When ready to cook, remove the prime rib from the refrigerator and let it sit for about 4 hours to bring to room temperature. Pat dry.

4. Preheat oven to 450 degrees.

5. Make the compound butter by mixing two sticks of butter, garlic, rosemary and thyme. You can season the butter with more salt and pepper.

6. Cover the prime rib with compound butter and place in a roasting pan.

7. Cook the prime rib on 450 for about 15 mins. After 15 mins, reduce the temperature to 325 for the rest of the cooking time. Let the prime rib cook until the probe thermometer reaches 130 degrees. Remove it and let it rest for 15-30 minutes.

8. Slice and serve with beef au jus.