PRIME RIB STEAKS RECIPES

Steps:

• 24 hours before cooking your Prime Rib. Wet your Prime Rib with Soy Sauce, after your meat is all wet. Rub 1/2 cup of Prime Rib Seasoning mix per 10 pounds of meat. Work and Massage the Soy and the seasoning amount needed.
• Place in the refridgerator for 24 hours before cooking.
• Before cooking take the Prime Rib out of the refridgerator and let sit on the counter for 1 hour.
• Cut up 1 to 3 large onions in 1/2 to line the bottom of your pan. The amount of onions are determined by the size and weight of your Prime Rib.
• Place your Prime Rib in a 350°oven. COOKIN TIME: Depends on the size & how you like your Prime Rib. Using a Thermometer helps. Rare:120° Medium:140°Well 160°
• NOTE:Take your Prime Rib out and let sit on the counter for about 20 minutes before cutting.. Your prime Rib is still cooking.
• Making Aju: In The pan you used to cook your Prime Rib. Leave the onions in and add 3 to 4 cups of water, bring to a good rolling boil for 3 to 5 minutes. Simmer till you are ready to serve.
• THIS SEASONING IS ALSO GREAT USING ON STEAKS AFTER SOAKING IN SOY SAUCE FOR A COUPLE OF HOURS =)

Steps:

• Preheat oven to 450 degrees F. Place rib roast, fat side up, on rack in 14" by 10" roasting pan. Rub cracked peppercorns and kosher salt all over roast. Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil. Place rib roast in oven. Place garlic on oven rack next to rib roast. Roast both 20 minutes, then reset oven control to 350 degrees F. Roast garlic 40 minutes longer, then remove from oven, unwrap, and let cool. Roast beef 1-1/2 hours longer or until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees F. Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing. Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 teaspoon table salt and 1/4 teaspoon freshly ground black pepper. Spoon into small serving bowl. To serve, garnish platter with fresh herbs. Serve sauce alongside beef.