Milk-Marinated Prime Rib
Milk-Marinated Prime Rib
Ingredients
For the Milk Marinade
- 1 bone-in prime rib, large, approximately 4-5 pounds
- 1 gallon whole milk
- 1/4 cup Creole butter, bottled sauce
- 1 cup whole milk, for injection, as needed
For the Seasoning Paste
- 1/2 cup mayonnaise
- 1/4 cup stone ground mustard
- 1/4 cup Dan-O's Primo Seasoning, plus more for sprinkling
Instructions
- 1
Place the prime rib in a large, non-reactive container. Pour 1 gallon of whole milk over the prime rib, ensuring it is fully submerged. Add the Creole butter sauce to the milk.
⏱️ 5 min
- 2
Using a meat injector, inject additional whole milk directly into various points of the prime rib for approximately 5 minutes, ensuring deep penetration of the marinade.
⏱️ 5 min
- 3
Cover the container and refrigerate the prime rib to marinate in the milk mixture for a full 24 hours.
⏱️ 1440 min
- 4
After 24 hours, remove the prime rib from the refrigerator and discard the marinade. Allow the prime rib to come to room temperature for at least 1 hour. Thoroughly pat the prime rib dry with paper towels.
⏱️ 60 min
- 5
Carefully cut and remove the bones from the prime rib. Trim any large fat caps from the meat.
⏱️ 15 min
- 6
Using butcher's twine, tie the prime rib at 1-inch intervals to help it maintain its shape and ensure even cooking. A good guide is to wrap the twine around your arm four times for the length needed for each tie.
⏱️ 10 min
- 7
Let the tied prime rib rest at room temperature for another 2 hours.
⏱️ 120 min
- 8
Preheat your oven to 450°F. In a medium bowl, combine the mayonnaise, stone ground mustard, and 1/4 cup of Dan-O's Primo Seasoning. Mix thoroughly until a smooth paste forms.
⏱️ 5 min•🌡️ 450
- 9
Spread the prepared seasoning paste generously over all surfaces of the prime rib, ensuring a thick, even coating. Sprinkle additional Dan-O's Primo Seasoning over the top for extra flavor and crust development.
⏱️ 5 min
- 10
Place the seasoned prime rib on a wire rack set over a baking pan. Transfer to the preheated oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 450
- 11
Reduce the oven temperature to 325°F and continue to roast until the internal temperature reaches your desired doneness (e.g., 125-130°F for rare, 130-135°F for medium-rare). This will take approximately 2 to 2 1/2 hours.
⏱️ 150 min•🌡️ 325
- 12
Once the prime rib reaches the desired internal temperature, remove it from the oven. Tent loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Milk-Marinated Prime Rib
Ingredients
For the Milk Marinade
- 1 bone-in prime rib, large, approximately 4-5 pounds
- 1 gallon whole milk
- 1/4 cup Creole butter, bottled sauce
- 1 cup whole milk, for injection, as needed
For the Seasoning Paste
- 1/2 cup mayonnaise
- 1/4 cup stone ground mustard
- 1/4 cup Dan-O's Primo Seasoning, plus more for sprinkling
Instructions
- 1
Place the prime rib in a large, non-reactive container. Pour 1 gallon of whole milk over the prime rib, ensuring it is fully submerged. Add the Creole butter sauce to the milk.
⏱️ 5 min - 2
Using a meat injector, inject additional whole milk directly into various points of the prime rib for approximately 5 minutes, ensuring deep penetration of the marinade.
⏱️ 5 min - 3
Cover the container and refrigerate the prime rib to marinate in the milk mixture for a full 24 hours.
⏱️ 1440 min - 4
After 24 hours, remove the prime rib from the refrigerator and discard the marinade. Allow the prime rib to come to room temperature for at least 1 hour. Thoroughly pat the prime rib dry with paper towels.
⏱️ 60 min - 5
Carefully cut and remove the bones from the prime rib. Trim any large fat caps from the meat.
⏱️ 15 min - 6
Using butcher's twine, tie the prime rib at 1-inch intervals to help it maintain its shape and ensure even cooking. A good guide is to wrap the twine around your arm four times for the length needed for each tie.
⏱️ 10 min - 7
Let the tied prime rib rest at room temperature for another 2 hours.
⏱️ 120 min - 8
Preheat your oven to 450°F. In a medium bowl, combine the mayonnaise, stone ground mustard, and 1/4 cup of Dan-O's Primo Seasoning. Mix thoroughly until a smooth paste forms.
⏱️ 5 min•🌡️ 450 - 9
Spread the prepared seasoning paste generously over all surfaces of the prime rib, ensuring a thick, even coating. Sprinkle additional Dan-O's Primo Seasoning over the top for extra flavor and crust development.
⏱️ 5 min - 10
Place the seasoned prime rib on a wire rack set over a baking pan. Transfer to the preheated oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 450 - 11
Reduce the oven temperature to 325°F and continue to roast until the internal temperature reaches your desired doneness (e.g., 125-130°F for rare, 130-135°F for medium-rare). This will take approximately 2 to 2 1/2 hours.
⏱️ 150 min•🌡️ 325 - 12
Once the prime rib reaches the desired internal temperature, remove it from the oven. Tent loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 30 min