Marcus Luttrell Prime Rib Recipe

Jennifer Segal

15 May, 2024

Discover Marcus Luttrell's Epic Prime Rib Recipe – A Heroic Twist on a Classic! Elevate your culinary skills with this gourmet delight!

Marcus Luttrell Prime Rib

Publisher: Crisp Recipe
Cuisine: American
Category: Main Course
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 6
Calories: 600 calories

Marcus Luttrell, a former Navy SEAL and author of the best-selling book "Lone Survivor," is known for his extraordinary courage and resilience in the face of adversity. While he's not primarily recognized for his culinary expertise, he has shared a Prime Rib recipe that has piqued the interest of many.

This recipe combines the flavors of a classic Prime Rib with a gourmet twist, featuring a Garlic and Herb Butter Rub and a Port Wine Reduction Sauce. The modified recipe is designed to elevate the traditional dish, making it perfect for special occasions or when you want to impress your guests.

The Garlic and Herb Butter Rub infuses the prime rib with rich flavors, enhancing its taste and aroma. It's a testament to Luttrell's attention to detail, much like the meticulous preparation and planning required in his military career.

The addition of a Port Wine Reduction Sauce adds a sophisticated touch, making the dish stand out and providing a delightful balance to the succulent meat.

While Marcus Luttrell may be best known for his heroic actions in the line of duty, his shared Prime Rib recipe showcases his versatility and creativity beyond the battlefield. It's a testament to how individuals with diverse talents and experiences can bring unique perspectives to various aspects of life, including cooking.

This recipe represents a blend of classic American cuisine with gourmet sophistication, reflecting the qualities that have made Luttrell an inspiration to many.

Recipe

Unveil Marcus Luttrell's Prime Rib Magic! Elevate your cooking game with a heroic twist – his gourmet prime rib recipe awaits. Dive in now!

Ingredients

For the Prime Rib:

1 (5-pound) prime rib roast
3 tablespoons unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
Salt and freshly ground black pepper to taste

For the Port Wine Reduction Sauce:

1 cup port wine
1/2 cup beef broth
2 tablespoons shallots, finely chopped
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

Method Instructions

Preheat the oven to 350 degrees F.
In a small bowl, combine softened butter, minced garlic, rosemary, thyme, salt, and pepper to create a garlic and herb butter rub. Rub this mixture generously all over the prime rib.
Place the roast in a roasting pan, and roast for 15-20 minutes at 350 degrees F to sear the exterior.
Reduce the oven temperature to 325 degrees F and continue cooking the roast for an additional 2 to 2.5 hours, or until the internal temperature reaches 135-140 degrees F for medium-rare.
Remove the roast from the oven and let it rest for 20 minutes.
While the roast is resting, prepare the Port Wine Reduction Sauce. In a saucepan, sauté the shallots in 2 tablespoons of butter until they are soft and translucent. Add the port wine and beef broth, and simmer until the sauce is reduced by half. Season with salt and pepper to taste.
Slice the prime rib and serve with the Port Wine Reduction Sauce for an extra burst of flavor.

Recipe Video

Marcus Luttrell Prime Rib

This is a video about Marcus Luttrell Prime Rib.

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Recipe Tags: Marcus Luttrell Prime Rib, Marcus Luttrell Prime Rib Recipe, Recipe

Servings

To serve the Marcus Luttrell Prime Rib with the Garlic and Herb Butter Rub and Port Wine Reduction Sauce, follow these steps:

Slice the Prime Rib: After the prime rib has rested for about 20 minutes, it's time to slice it. Use a sharp knife to cut thick, even slices. A thickness of about 1/2 to 3/4 inch per slice is ideal.
Plating: Place the sliced prime rib on individual serving plates or on a large platter if you prefer family-style serving.
Port Wine Reduction Sauce: Drizzle the Port Wine Reduction Sauce over the sliced prime rib. You can also serve extra sauce on the side for those who want more.
Garnish: If you like, garnish the prime rib with a sprig of fresh rosemary or thyme for an elegant touch.
Side Dishes: Consider serving your prime rib with complementary side dishes such as mashed potatoes, roasted vegetables, or a fresh garden salad.
Enjoy: Serve the prime rib immediately while it's still warm, and encourage your guests to savor the flavors of the Garlic and Herb Butter Rub and the Port Wine Reduction Sauce.

Tips

Select a High-Quality Cut: Choose a good-quality prime rib roast with marbling, as this will make it tender and flavorful.
Room Temperature: Allow the prime rib to come to room temperature before roasting. This ensures even cooking.
Herb Butter Rub: When applying the Garlic and Herb Butter Rub, make sure to coat the entire surface of the roast evenly. Massaging the rub into the meat helps it adhere better and infuses the flavors.
Searing: The initial high-temperature searing step is essential for flavor development. It creates a nice crust on the outside of the roast.
Use a Meat Thermometer: To achieve the desired level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135-140°F. Remember that the temperature will rise a bit as the meat rests.
Resting: Let the prime rib rest after cooking. This allows the juices to redistribute, ensuring a juicy and tender result.
Port Wine Reduction Sauce: Keep an eye on the reduction sauce as it cooks. It should reach a syrupy consistency without overcooking.
Carving: Use a sharp carving knife to make clean, even slices. Slicing against the grain will yield the most tender pieces.
Customization: Feel free to customize the rub or sauce to your preferences. You can adjust the herbs, spices, or even add a touch of horseradish for some extra kick.
Accompaniments: Consider pairing the prime rib with side dishes that complement its richness. Classic choices include mashed potatoes, roasted vegetables, and a green salad.
Presentation: Take your time with the presentation. A beautifully plated prime rib with the sauce drizzled artfully can make the meal even more inviting.

Ingredient Substitutes

If you need to substitute any of the ingredients in the Marcus Luttrell Prime Rib recipe, here are some alternatives:

Prime Rib: If you can't find prime rib or it's out of your budget, you can use a different cut of beef, such as ribeye, tenderloin, or sirloin, but the flavor and cooking times may vary.
Olive Oil: You can substitute olive oil with other cooking oils like vegetable oil, canola oil, or melted butter for the rub.
Fresh Herbs: While fresh rosemary and thyme are recommended for the herb rub, you can use dried herbs if fresh ones aren't available. Just use about one-third of the amount of dried herbs since they are more potent.
Port Wine: If you don't have port wine for the reduction sauce, you can use red wine or a combination of red wine and beef broth. Keep in mind that the flavor profile will be different, but it can still be delicious.
Shallots: Substitute finely chopped onions or garlic if you don't have shallots for the sauce.
Unsalted Butter: Salted butter is an acceptable substitute if you adjust the salt content in the recipe accordingly.
Flour: If you have dietary restrictions or allergies, you can use a gluten-free flour substitute, such as rice flour or cornstarch, to thicken the sauce.
Garlic Powder and Onion Powder: Fresh garlic and onion can be used instead of the powdered versions. Use about 1 clove of minced garlic and 1-2 tablespoons of minced onion for the rub.