Mike's 5 Way Juicy Prime Rib
What does one do with almost 12 pounds of rare prime rib? Here are 5 delicious options listed below. Excellent work students! Everything you created today was absolute juicy crispy meaty perfection!
Mike's 5 Way Juicy Prime Rib
What does one do with almost 12 pounds of rare prime rib? Here are 5 delicious options listed below. Excellent work students! Everything you created today was absolute juicy crispy meaty perfection!
Cooking Instructions
- 1
Bring your 12 lb prime rib to room temperature.
- 2
Make your dry rub and whisk.
- 3
Coat prime rib with garlic olive oil and coat well with seasonings.
- 4
Roast at 400° covered for 15 minutes on a lifted rack then 20 minutes per pound at 325°. You'll want an internal temperature of 120° for rare. Pictured is rare. Allow to sit for 20 minutes covered then serve.
- 5
Create your Au Jus for dipping. Be sure to make extra for Roast Beef Sandwiches and Po Boys. Just use your drippings and McCormick easy Au Jus mix. Substitute half of water called for with beef stock. It's a little salty. That's why no salt is added to the rub.
- 6
Sliced roast beef sandwich with horseradish, grilled onions, grilled peppers, mushrooms and swiss cheese on toasted rolls. Serve with hot Au Jus for dipping.
- 7
BBQ Roast Beef sandwich pictured with Sweet Baby Rays BBQ Sauce, fresh red and white onions and crispy pickles on toasted rolls. Cole Slaw goes great on these as well. Today we took the cheaters way out and added KFC Cole Slaw to some.😊
- 8
Toasted Roast Beef Po Boys pictured with grilled onions & bell peppers, brown gravy, fresh crispy thin sliced lettuce, banana peppers, pickles and firm tomatoes. Serve on Leidenheimer bread if at all possible. It's made only in New Orleans but they ship. Serve with hot Au Jus for dipping.
- 9
Traditional Old Sober [or yakimein] Soup pictured. See my detailed recipie if interested. It's a delicious New Orleans creation.
- 10
Consider serving with creamed spinach, stacked baked potatoes or corn on the cob. Anyway you do it - as always - enjoy! Garnish with fresh rosemary.
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