Marcus Luttrell Prime Rib Recipe
When it comes to delicious, hearty meals, few people know their way around the kitchen quite like Marcus Luttrell, the decorated Navy SEAL and author.
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Servings: 20
Calories: 700kcal
Ingredients
- 2 10-pound prime rib roasts
- 2 tsp garlic powder
- 2 tbsp coarsely ground black pepper
- 1 cup red wine
- 1 tsp onion powder
- 4 cups beef broth
- 2 tbsp Kosher salt
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat the oven to 450°F (230°C).
- Mix salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub this seasoning onto the prime rib.
- Drizzle olive oil over the prime rib and coat it evenly.
- Roast the prime rib at 450°F (230°C) for 15 minutes.
- Reduce the oven temperature to 325°F (160°C). For medium-rare, cook until internal temperature is 135°F (57°C); for medium, cook to 145°F (63°C).
- Rest the roast for at least 20 minutes on a serving platter.
- In the roasting pan, heat and brown a tablespoon of flour. Add beef broth and red wine, stirring until thickened.
- Carve the prime rib and serve with homemade gravy. These shorter instructions maintain the same essential information while being more concise.
Notes
- Letting the prime rib rest after cooking is crucial for ensuring a juicy and tender roast. This allows the meat to reabsorb its juices, resulting in a more flavorful and moist cut of beef.
- For best results, use a meat thermometer to check the internal temperature of the prime rib. This will ensure it is cooked to your desired level of doneness.
- If you want to add some extra flavor, you can marinate the prime rib in a mixture of olive oil and herbs for a few hours before cooking. This will infuse even more taste into the meat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the oven at 325°F (160°C) until warmed through.