Injection for prime rib might sound like a lot for a grilling recipe. But I promise you, this prime rib injection recipe is well worth the effort and perfect for Friendsgiving or any holiday feast. Injecting the prime rib with Wagyu beef tallow from South Chicago Packing Company’s Wagyu Beef Tallow is a cooking method that adds a ton of flavor to our already freakin’ delicious prime rib. Let’s get our motors spinning and up our grilling game for an epic meal!
I finish this injection for prime rib recipe with a bourbon mushroom cream sauce. Overall, it’s a great special occasion recipe that can feed the whole family plus quite a few friends.
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Table of Contents
- Why You’ll Love This Prime Rib Injection Recipe
- Ingredients for Prime Rib Injection
- What Exactly Is Wagyu Beef Tallow?
- How to Make the Injection for Prime Rib
- MAKING THE BOURBON MUSHROOM CREAM SAUCE
- SERVING THE Prime Rib Injection Recipe
- What to Serve with This Prime Rib Injection Recipe
- More Prime Rib
- LEFTOVERS and REHEATing
- RECIPE FAQs
- Flavor X Fire & FOOD X Fire
- Prime Rib Injection Recipe Recipe
Why You’ll Love This Prime Rib Injection Recipe
The thing that really knocks this perfect prime rib out of the park is South Chicago Packing Company’s Wagyu Beef Tallow. This premium quality beef tallow can take even a lesser large piece of meat and make it delicious.
The reason? Fat is flavor. The beef tallow is rendered fat from Wagyu steaks. So, adding or injecting that to just about any cut of beef instantly makes it prime-grade meat. Whether you get choice grade or prime, you add a ton of flavor to the meat with the injection for prime rib.
That Wagyu beef tallow makes this meal more juicy, more flavorful, and more delicious. If you’re curious about the health benefits, wagyu beef tallow has balancing levels of Omega-3 and Omega-6 essential fatty acids. Not that you needed another excuse to drench your steak in it!
Smoked vs Fried vs Rotisserie vs Baked Prime Rib. Which is the best? Watch the below to find out!
I’ve got two tips that will help you get the most of out of this prime rib injection recipe and get unrivaled wood-fired flavor. First, use an instant-read meat thermometer to ensure the internal temperature of the meat reaches at least 120 degrees F.
Second, pat your prime rib down with paper towels to remove any excess moisture. You definitely don’t want to overcook a cut this good with aggressive fire cooking, and the paper towel move will help create the perfect crust as the injection for prime rib cooks.
For other proteins cooked in fat, check out my Steaks in a Butter Bath, Grilled Ribeye with Beef Tallow Fries and Smoked Beef Shank.
Ingredients for Prime Rib Injection
- Steak: We’ll use a classic prime rib roast, an incredible cut with tons of marbling and flavor. In addition to the Wagyu beef tallow injection, we’re seasoning the prime rib with kosher salt, black pepper, garlic powder and chipotle powder. The chipotle powder is a unique and flavorful twist for traditional prime rib, making it a standout choice for those who enjoy a hint of smokiness and heat.
- Bourbon Mushroom Cream Sauce: To make the sauce for the prime rib injection recipe, we’re using sliced mushrooms for robust umami flavor and meaty texture, beef broth, heavy cream, garlic paste, black pepper, bourbon, kosher salt — and more Wagyu beef tallow! Here, the tallow adds depth and a luxurious mouthfeel, enhancing the overall richness of the dish.
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What Exactly Is Wagyu Beef Tallow?
Beef tallow is rendered beef fat, so it usually has more of a buttery consistency. Typically, we use it as cooking oil to prepare steak and fries and enhance the flavor of the dish. It remains solid at room temperature but melts when put into a cooking pan. As I mentioned above, beef tallow has balancing levels of Omega-3 and Omega-6 essential fatty acids.
How to Make the Injection for Prime Rib
Preparing the Injection for Prime Rib
Let’s begin by heating up 1 cup South Chicago Packing Company’s Wagyu beef tallow so it melts and we can inject it into our three-bone prime rib roast more easily. Once the tallow is warm, add it to your injector and inject it throughout the whole prime rib.
Then, use any leftover beef tallow to slather the outside of the prime rib as your binder. This step will create an amazing outside crust for your injection prime rib, as the fat will render and then caramelize really nicely.
Mix together your 2 tablespoons kosher salt, 2 tablespoons black pepper, 1.5 tablespoons garlic powder, and 1.5 tablespoons chipotle powder for your seasoning. Then coat the outside of the roast in that mixed seasoning.
Finally, skewer the entire roast with the rotisserie skewer. Try to make it through the thickest part of the meat and secure it as best as possible. From here, we’ll set the rotisserie prime rib to the side and get the grill started.
Grilling the Prime Rib
Heat your grill for a medium, two-zone fire (about 325 degrees Fahrenheit), so we can cook this prime rib injection recipe slowly but still have some heat to get a nice outside crust. For a two-zone fire, you’ll have half of the grill filled with the coals and the other half empty. Place the prime rib on the empty side of the grill (this way, it cooks evenly and doesn’t create lots of flare-ups). Cover the grill with a lid and cook for about 2 hours, until you reach the perfect internal temperature of 120 degrees F.
While the roast cooks, make sure to check on the prime rib every 15-20 minutes to make sure it’s not burning or causing any problems. Once the rotisserie prime rib is done, pull it off, cover it, and let the roast rest for 20 minutes.
MAKING THE BOURBON MUSHROOM CREAM SAUCE
For the sauce to accompany our prime rib injection recipe, rearrange the grill for direct heat cooking at medium-high. Add a cast iron skillet to the grill. Then begin “sweating” 2 cups sliced mushrooms in 1 tablespoon hot beef tallow.
Mushrooms have a lot of moisture, so if we don’t cook them by themselves, they become soggy and add too much water to the sauce. The sweating step in the cooking process removes the water, so all we’re left with is a powerful flavor punch of mushrooms.
Once the mushrooms are “sweated” out, caramelize 1.5 tablespoons garlic paste and then deglaze with 2 ounces bourbon. You want to be careful with the deglazing part, as the skillet might catch on fire! This is totally normal, and the fire will go out once all the alcohol in the bourbon has burned off.
Finish the sauce for our prime rib injection recipe by adding 1/4 cup beef broth, 1/4 cup heavy cream, salt and pepper. Lower the heat slightly to let that sauce simmer until fully thickened. When you have a nice thick and creamy sauce, you can pull the sauce off and keep it warm.
SERVING THE Prime Rib Injection Recipe
When you’ve let the smoked prime rib rest and finished cooking the cream sauce, slice the meat with a sharp knife on a large cutting board. Serve with the bourbon mushroom cream sauce on the side or on top and enjoy!
What to Serve with This Prime Rib Injection Recipe
This injection for prime rib is an absolutely epic main course, so you can go easy on the sides. Some mashed potatoes, sauteed spinach, green beans or grilled zucchini or asparagus would be phenomenal with this delicious prime rib roast. If you want another creamy side, try my creamed spinach recipe too. A glass of red wine will make you feel like you’re dining in your favorite steakhouse.
More Prime Rib
LEFTOVERS and REHEATing
If you have leftovers, you can store them in an airtight container in the fridge for 3-5 days. To reheat, pull them out, place them on a baking sheet, and stick them in the oven to reheat. It’ll take about 10-15 minutes until they get hot. I bet the leftovers would make some incredible French dip sandwiches with au jus!
RECIPE FAQs
Prime rib roast is an expensive cut of meat. With this prime rib injection recipe, we’re slow-roasting it to perfection. It gives you that killer combo of seasoned crust and tender, medium-rare deliciousness, ideal for epic feasts and special occasions. Then there’s ribeye, like the prime rib’s edgier little brother. A ribeye comes from a prime rib; but is the prime rib roast cut into thinner slices before it is cooked.
Rotisserie cooking a prime rib roast serves up juicy, tender meat with a nice crust while ensuring that all sides of the prime rib roast get their fair share of the action. The steady rotation of the rotisserie rod in this prime rib injection recipe delivers constant gentle heat.
Indirect heat temperature control ensures that you hit that “magic temperature” for perfect medium-rare doneness. I just used a rotisserie unit attached to my kettle-style charcoal grill, and it worked great!
Yes! Just make sure to adjust the cooking time according to the size of your roast. Plus, remember that a boneless roast will cook faster than a bone-in roast.
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Prime Rib Injection Recipe
Ingredients
Steak:
- 3 Bone Prime Rib Roast
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- 1.5 tbsp Chipotle Powder
- 1 cup South Chicago Packing Wagyu Beef Tallow melted
Bourbon Mushroom Cream Sauce:
- 1 tbsp South Chicago Packing Wagyu Beef Tallow
- 2 cup Sliced Mushrooms
- ¼ cup Beef Broth
- ¼ cup Heavy Cream
- 1.5 tbsp Garlic Paste
- 2 tsp Black Pepper
- 2 oz Bourbon
- Kosher Salt to taste
Instructions
- Begin by injecting the Prime Rib with the warmed South Chicago Wagyu Beef Tallow all over.
- Next, lather the outside with any leftover beef tallow as a binder.
- In a bowl, mix the salt, pepper, garlic and chipotle powder. Season your prime rib thoroughly, then carefully add your rotisserie skewer and secure it.
- Set to the side to set up your grill.
- Preheat your grill to a medium heat temperature (about 325F).
- For fewer flare-ups, try using a two-zone rotisserie method where there is one side with the heat and the other with the rotisserie. Additionally, keep adding wood or charcoal to maintain temperature as needed.
- Add your skewered prime rib to the grill and turn on your rotisserie. Cook for about 2 hours or until the internal temperature reaches 120F internal for medium rare.
- Once the prime rib is done, pull it off and let it rest for 20 minutes.
- Reset your grill for direct cooking at 375F.
- Add a cast iron skillet and melt your South Chicago Wagyu Beef Tallow.
- Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown.
- Next, add your garlic paste and cook for 1-2 minutes, then deglaze with your bourbon.
- Add your beef broth and let simmer for 3-4 minutes.
- Finally, add your heavy cream and bring the fire down to 300F.
- Let simmer until the sauce has thickened (about 10 minutes) over a low simmer. Make sure to stir frequently.
- Once done, pull off the heat and keep warm.
- Slice your prime rib, top with the mushroom bourbon cream sauce and chopped parsley. Serve and enjoy!
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