Jeff Ruby’s Prime Rib

Passed to your plate by Michael Chaney courtesy of Britney Ruby Miller

Being an amateur foodie – I was super excited when the opportunity to work with Britney Ruby Miller, Dave Taylor and of course Jeff Ruby himself from the Jeff Ruby Culinary Entertainment Team on a project in Columbus, Ohio. Their respect for food is awe inspiring. So, I asked Britney if she would share a recipe, and she had just done the test recipe on this show stopper. I am planning on serving this to friends and family this Christmas Eve. Thanks Britney for sharing! Check out more great recipes on JeffRuby.com!

Print Recipe
Michael Chaney
Prep Time 90 minutes
Cook Time 3 hours
Servings
Ingredients
Prime Rib
  • 1 1 Jeff Ruby U.S.D.A. Prime 6 lb Prime Rib
  • 3 yellow onions roughly chopped
  • 2 lbs large carrots roughly chopped
  • 6 celery stalks roughly chopped
  • 6 sprigs whole, fresh thyme
  • 4 sprigs whole, fresh rosemary
  • 1/2 cup Lea & Perrins Worcestershire Sauce
  • 1 quart beef stock
  • 1 cup Jeff Ruby’s Steakhouse Seasoning
  • 2 tablespoons canola oil
Jason Rose’s Spicy Horseradish Cream Sauce
  • 1 cup sour cream
  • 1/2 cup prepared horseradish
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon Lea & Perrins Worcestershire Sauce
  • 1 teaspoon Crystal Hot Sauce
  • 1 teaspoon fresh squeezed lemon juice
Prep Time 90 minutes
Cook Time 3 hours
Servings
Ingredients
Prime Rib
  • 1 1 Jeff Ruby U.S.D.A. Prime 6 lb Prime Rib
  • 3 yellow onions roughly chopped
  • 2 lbs large carrots roughly chopped
  • 6 celery stalks roughly chopped
  • 6 sprigs whole, fresh thyme
  • 4 sprigs whole, fresh rosemary
  • 1/2 cup Lea & Perrins Worcestershire Sauce
  • 1 quart beef stock
  • 1 cup Jeff Ruby’s Steakhouse Seasoning
  • 2 tablespoons canola oil
Jason Rose’s Spicy Horseradish Cream Sauce
  • 1 cup sour cream
  • 1/2 cup prepared horseradish
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon Lea & Perrins Worcestershire Sauce
  • 1 teaspoon Crystal Hot Sauce
  • 1 teaspoon fresh squeezed lemon juice
Instructions
Prime Rib
  1. Prepare the prime rib by letting it rest and come to room temperature 60 minutes before cooking. (Adding heat to a chilled - or (gasp) frozen - steak causes it to contract upon searing and produces a tough end product.)
  2. Preheat oven to 325 degrees.
  3. Add the vegetables and herbs to the bottom of the roasting pan. Pour the Worcesteshire Sauce and beef stock over the vegetables and herbs. Set aside.
  4. Dry your room temperature prime rib thoroughly with a towel. This removes unnecessary moisture that could prevent your rub or seasoning from appropriately marrying with the meat prior to cooking. This also allows for a more consistent and even sear.
  5. Generously season the prime rib with Jeff Ruby's Steakhouse Seasoning. Thoroughly coat all sides of the meat to create outstanding flavor.
  6. Heat a heavy iron skillet over medium-high heat. Once the pan is hot, add the canola oil. When oil is hot, place your prime rib fat side down into the skillet. Brown the meat on both sides, about 4 minutes per side.
  7. Add the seared meat to the roasting pan, fat side up.
  8. Place the roasting pan in the oven and roast for approximately 1 hour. Rotate the pan in the oven and continue to roast for approximately 1.5 - 2 more hours, depending on your preference of doneness. (We prefer ours a perfect medium rare, which is about 130-135 degrees.) Watch the thermometer and remove the meat when it is 5 degrees lower than your desired temperature. (It will continue to cook after you remove it from the oven.)
  9. When the prime rib is cooked to your desired doneness, remove from the oven and place the prime rib on a serving platter. (We prefer serving on a cutting board.) Allow to rest approximately 15 minutes before slicing and serving.
Jason Rose’s Spicy Horseradish Cream Sauce
  1. Place all ingredients in a mixing bowl.
  2. Using a wire whisk mix thoroughly.
  3. Refrigerate after preparing.
  4. For best results, make 1 day in advance.
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