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Milk Marinated Prime Rib with Au Jus

Milk Marinated Prime Rib with Au Jus

Prep Time:
30 mins
Cook Time:
3 mins
Servings:
8

Flavors Used:

Original
Preem-O

Every holiday season, I proudly continue a beloved Dan-O tradition: my milk-marinated prime rib. This recipe isn’t just about food; it’s a celebration of amazing flavor and tenderness that I hope you’ll try at your own table. Once you taste it, you’ll see why it’s the best way to prepare prime rib.

What makes this recipe truly special is how effortlessly the milk marinade and Dan-O’s come together to create a roast that’s tender, juicy, and packed with the kind of flavor you can only get from real herbs and spices. The milk works its magic by gently breaking down the meat, giving you that melt-in-your-mouth texture every prime rib lover is after. Then the Dan-O’s Premium Blends steps in and builds a savory crust that’s bold, bright, and downright Dan-O-Myte. It’s the perfect fusion of holiday comfort and all-natural goodness.

When you’re planning your holiday prime rib recipe or searching for the ultimate Christmas prime rib roast, this milk-marinated method delivers foolproof results every time. The flavors soak deep into the roast, creating layers of richness that make each slice better than the last. Whether you’re hosting a big Christmas dinner, cooking a New Year’s feast, or creating a family tradition that’ll be passed down for years, this recipe brings the kind of warmth and joy people remember.

What I love most is how this method turns a classic prime rib into something even more special. It’s easy to prepare, shockingly flavorful, and flexible enough to pair with your favorite holiday sides. Once it hits the oven and that aroma fills your home, you’ll know you’re about to serve something truly unforgettable.

So go ahead—grab your roast, pour the milk, season it generously with Dan-O’s, and get ready to make a holiday meal that tastes as good as it feels to share. This milk-marinated prime rib recipe is more than a dish… it’s a Dan-O tradition worth keeping.

Ingredients

For the Marinade:

  • 1 gallon whole milk
  • 1 bottle Creole butter

For the Prime Rib:

  • 2 tbsp Dan-O’s Preem-O® Seasoning
  • 4 bones prime rib (10 pounds)

For the Seasoning Concoction:

  • 4 tbsp mayonnaise
  • 1 tbsp stone-ground mustard

Additional:

  • 4 pieces of long twine
  • Paper towels

Prime Rib Au Jus

  • 2 tbsp Dan-O’s Original Seasoning
  • Prime rib bones (from the prime rib)
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 1 bunch of celery, cut into large chunks
  • 1 heaping tbsp of beef broth paste
  • 1/2 stick of butter
  • 1 whole head of garlic, halved crosswise
  • 2 cups of water
  • 1 tbsp browning sauce
  • 1 1/2 tbsp salt

Preparation Instructions

Prime Rib

  1. Marinate the Prime Rib: In a large container, submerge the prime rib in 1 gallon of whole milk. Add the entire bottle of Creole butter to the milk and mix well. Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides. Cover and refrigerate for 24 hours.
  2. Prepare the Prime Rib: After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels. Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap (this can often be pulled off with your hands). Tie the prime rib with 4 pieces of long twine to hold it together while it rests. Let the prime rib rest for 1-2 hours until it gets to room temperature.
  3. Season the Prime Rib: In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined. Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom. Sprinkle additional Dan-O’s Preem-O generously on top.
  4. Prepare for Cooking: Preheat the oven to 275°F. Place the seasoned prime rib in the center of a baking pan with a rack. Lay it on its side to apply the seasoning mixture evenly on the top.
  5. Cook the Prime Rib: Bake the prime rib at 275°F for 2 hours. After 2 hours, increase the oven temperature to 300°F and cook for an additional 50 minutes. Finally, crank the oven up to 500°F and roast for 10 minutes to achieve a nice crust.
  6. Rest and Serve: Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil. This allows the juices to redistribute. After resting, cut off the twine and skewer. Slice and serve with au jus sauce and horseradish. Yum yum get ya sum!

 

Au Jus

  1. Remove the ribs from the prime rib and set them aside in an Instant Pot.
  2. Place the diced onion, diced carrots, and large chunks of celery into the pot with the bones.
  3. Add the Flavor: Mix in the beef broth paste. Add the halved garlic head, cut side down. Include the butter and sprinkle generously with Dan-O's Original.
  4. Combine Ingredients: Pour in 2 cups of water, ensuring all ingredients are well combined.
  5. Cook in the Instant Pot: Set the Instant Pot to high pressure and cook for about 2 hours to extract the flavors from the bones and vegetables.
  6. Strain the Liquid: After 2 hours, check the consistency and flavor. Strain the liquid through a fine mesh strainer to remove the solids, repeating if necessary for clarity.
  7. Remove Excess Fat: Allow the strained liquid to solidify in the freezer. Skim off the fat and bring back to a quick boil.
  8. Add Browning Sauce And Salt: Stir in the browning sauce for color, being careful not to add too much. Then, add the salt and mix until.
  9. Serve: Serve the au jus alongside your milk-marinated prime rib for dipping. Yum Yum get ya sum!
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