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Mike's EZ Prime Rib
Mike's EZ Prime Rib

Before you jump to Mike's EZ Prime Rib recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to mike's ez prime rib recipe. To cook mike's ez prime rib you need 19 ingredients and 16 steps. Here is how you do it.

The ingredients needed to cook Mike's EZ Prime Rib:
  1. Use Prime Rib
  2. Prepare 5 lb Prime Rib [bone in]
  3. Take 1/4 cup Olive Oil
  4. You need 1/3 cup Minced Garlic
  5. Use 1 tbsp Cracked Black Pepper
  6. Prepare 1/2 tbsp Dried Onion Powder
  7. Get 1/2 tbsp Dried Rosemary
  8. You need 1/2 tbsp Dried Thyme
  9. Prepare Options And Sides
  10. You need [sides] Inglehoffers Creamy Horseradish [the best brand out there IMHO]
  11. Get [sides] Creamed Spinach
  12. Take [sides] Wedge Salad
  13. Provide [sides] Fresh Steamed Asparagus
  14. Prepare [sides] Seafood [why not make it a surf & turf?]
  15. Use 2 Packets Au Jus Sauce [+ 2 cups beef broth with sodium - McCormick is a great brand + fresh parsley for garnish]
  16. Provide Kitchen Equipment
  17. Get 1 large Disposable Aluminum Roasting Pan
  18. Use 1 large Metal Roasting Rack
  19. Get 1 Quality Meat Thermometer
Steps to make Mike's EZ Prime Rib:
  1. Bring roast to room temperature for at least 2 hours prior to cooking.
  2. Rinse roast and daub dry. Place on a metal rack in a roasting pan - fat side up. Leave binding strings in tact.
  3. Mix all dry seasonings together in a bowl. Place minced garlic and oil in a separate bowl.
  4. ● Rinse your roast and pat it completely dry with absorbent paper towels. - - ● Coat your roast in your oil and garlic mixture. Use all. - - ● Then, pat on your dry seasonings all the way around. - - ● Know that no salt is needed in your rub since your Au Jus with beef broth will lend all the sodium you'll want.
  5. ● Do not cover roast and cook on a lifted oven rack at 400° for the first 15 minutes. Then, reduce heat to 325° and time for 20 minutes per total pound. - - ● This will give you a nice medium rare center and well done ends. - - ● Cut time by 3 minutes per pound if you want a very rare center like I do. - - ● An ultimate internal temp of 120° stuck in your thickest roast part makes for a perfect rare prime rib in my opinion.
  6. ● Pull roast from oven and let it rest for 5 + covered for minutes before slicing. This will help its fluids to rise to the surface. - - ● Cut binding strings. - - ● Slice in between bones and serve as 1 lb slabs per guest. - - ● Serve with piping hot Au Jus and chilled Horseradish Sauce.
  7. Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor.
  8. ● Upon serving, I'll lay the 1 lb slab on a guests serving plate alone. Then, I'll ladle piping hot Au Jus around the meat. I'll then garnish individual slabs with fresh parsley. - - ● Any other sides - I'll serve in seperate bowls or on side plates. [i.e., stacked baked potatoes, fresh asparagus, creamed spinach with bread, garlic risotto, or, simple wedge salads] - - ● You can also serve this as an impressive Surf & Turf dish. Just add steamed seafood of your choosing to the side. I'll commonly add King Crab Legs, Jumbo Shrimp or, Jumbo Scallops.
  9. ● Steam de-thawed crab legs for 5 to 8 minutes in a slight amount of water, lemon juice, pepper corns, a bay leaf and crushed garlic cloves to taste. - - ● Serve legs with melted or clarified butter and lemon wedges.
  10. ● Another great side is baked potatoes. - - ● See my recipe for Mike's Perfect Baked Potatoes.
  11. Creamed Spinach. Another great side dish. Quite traditional!
  12. Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below.
  14. Any leftovers can easily make an incredible New Orleans Old Sober, aka, Yakamein Soup. Check that recipe out in my personal recipes under Mike's Old Sober Soup. It's absolutely one of my wife's, friends and neighbors favorite soups! - - https://cookpad.com/us/recipes/340687-mikes-traditional-old-sober-soup
  16. Enjoy!

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