Tips for making Prime Rib Compound Butter:
1.Use fresh herbs! Fresh herbs really add a nice freshness to the compound butter that was worth the added effort it took to chop up the herbs.
2. Don’t “melt” the butter before mixing. If your butter is too cold to mix with the other ingredients, you can put it in the microwave but do so sparingly. I put it in for 5-10 seconds and check it in between microwaving times. You do not want melted butter, you want soft butter. If you do accidentally melt it (I admit that I have done it), it’s not the end of the world. After all of the ingredients have been combined, stick it in the freezer for 5 or 10 minutes, and then stir well. You want to make sure that you get all of the butter recombined. If you don’t stir it well before using, you will have portions that have all of the fat and salt (and flavor) and other portions that are more oily tasting.
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Ingredients for making Prime Rib Compound Butter:
- ¾ lb. room temperature salted butter
- 6 sprigs fresh rosemary (approximately ¼ cup)
- 6 sprigs fresh thyme (approximately ⅛ cup)
- ⅛ cup dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
How to make Prime Rib Compound Butter:
Combine all ingredients in a mixer. That’s it! 🙂
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Prime Rib Compound Butter
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Ingredients
- ¾ pound butter (salted-room temperature)
- 6 sprigs rosemary (sprigs fresh rosemary (approximately ¼ cup))
- 6 sprigs thyme (sprigs fresh thyme (approximately ⅛ cup))
- ⅛ cup oregano (dried oregano)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Combine all ingredients in a mixer. That’s it!
Nutrition