Prime Rib Injection Recipe

5 from 2 votes

This injection for prime rib recipe with bourbon mushroom cream sauce is well worth a spot at your holiday feast.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $125

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!