Cajun Garlic & Herb Butter Prime Rib
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Recipe Overview
Overview
This Cajun Garlic & Herb Butter Prime Rib recipe is a showstopper for any holiday gathering. The process begins with a generous dry brine, which is crucial for enhancing the flavor of the meat. By salting the prime rib a day in advance, the salt penetrates deeply, ensuring that every bite is packed with flavor.
As the prime rib cooks, the addition of aromatic vegetables like onions, celery, and carrots in the roasting pan not only infuses the meat with additional flavor but also creates a delicious au jus. The use of red wine adds a layer of complexity to the sauce, making it a perfect accompaniment to the rich beef.
The star of the show is undoubtedly the compound butter, made with garlic and fresh herbs. This butter is slathered on the seared prime rib before it goes into the oven, ensuring a beautifully browned crust. The combination of flavors from the Cajun seasoning and the herbs creates a mouthwatering experience that will have everyone at the table asking for seconds.
After roasting, allowing the prime rib to rest is essential for achieving that perfect medium-rare doneness. The result is a tender, juicy roast that is bursting with flavor, making it an ideal choice for holiday feasts or special occasions.
Recipe Details
Steps & Tips
Heavily salt the 4 and 1/2 lb prime rib.
Tip: Salt the prime rib the night before for better flavor penetration.
Place the salted prime rib in the fridge for 4 to 24 hours.
Add onions, celery, carrots, and garlic to the bottom of the roasting pan.
Include fresh herbs and inexpensive red wine to the roasting pan.
Tip: Use inexpensive red wine for the au jus.
Combine room temperature butter with rosemary, thyme, garlic, parsley, and seasoning.
Tip: Incorporate flavors that complement beef, like rosemary and thyme.
Pan sear the prime rib in a hot skillet with avocado oil, starting with the fat cap.
Let the seared prime rib cool, then rub it down with the compound butter.
Place the prime rib in the oven at 325°F.
Tip: Don't be shy with the compound butter; it enhances flavor.
Let the roast rest for 15 minutes after cooking.
Drain the pan drippings and add a slurry to thicken the gravy.
Tip: Use a slurry of water and cornstarch to thicken the gravy.
Carve the prime rib into slices for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Garlic
→ Substitution: Garlic Powder
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dry brining the prime rib overnight enhances its flavor and tenderness.
- •Using a compound butter with herbs adds richness and depth to the meat.
- •Searing the prime rib before roasting helps develop a flavorful crust.
- •Resting the meat after cooking allows juices to redistribute for a juicier result.
