- 7 lb. bone-in prime ribs
For the Buttery Rub
- 20 to 25 cloves garlic
- 2 small or 1 large shallot
- handful of cilantro
- 1 cup melted unsalted butter
- 1/2 cup fish sauce (Recommend 3 crabs brand)
- fresh juice from 1 lime (Optional. If you want more richer flavor, skip lime)
- 2 Tbsp salt
- 2 Tbsp black pepper
For the Roast Vegetables
- 1 bulb garlic, cut into halves
- 1 red onion, cut into quarter
- 2 small carrots, cut into halves
For the Gravy
- 8 Tbsp all propose flour (Plus more as needed)
- 4 cups water
- Bring the prime ribs to room temperature by place on a kitchen counter at least 6 hours before cooking.
- Preheat oven to 500 degrees.
- In a food processor, add garlic, shallot and cilantro for buttery rub. Pulse a few times or until the vegetables are finely chopped but not pasty.
- Add the chopped vegetables into melted butter along with fish sauce, lime, salt and pepper. Combine well.
- In a roaring pan or large cast iron pan, place the room temperature prime ribs. (Do not need a rack.) Place all of the roasting vegetables around and bottom of the pan and coat the prime ribs evenly with the butter mixture.
- Roast prime ribs for 35 minutes* in the preheated oven. Then turn off the oven and let it sit in the oven for 2 hours. Do not open the oven door. This is the perfect time to prepare all the side dish that you want to serve with the prime ribs. I recommend Spicy Stir Fried Long Beans and Honey Butter Smashed Potatoes.
- Remove primes ribs from the oven and take the meat out from the pan. Remove all the solid ingredients from the roasting pan and burnt bits. Bring it to a stove and turn the stove over medium heat. Whisk in flour and cook it for 1 to 2 minutes.
- Pour water while whisking into the pan. Bring it to soft boil then reduce heat to low and let it simmer 5 to 10 minutes or until the consistency is perfect to your taste.
- Finally, remove bones from the meat and slice as desired and serve with your favorite side dishes and gravy. Enjoy!
How to measure cooking time of prime ribs:
Prime Ribs Weight x 5 = Cooking Time