The story behind this one

Prime rib is our all-time favorite way to eat beef. So we asked the obvious question: what if you could tear into that rich, buttery, beefy flavor anywhere, anytime? This is our answer, and it's become one of our Hall of Fame flavors.

Why these ingredients

Beef bouillon granules

This is where the deep, roasty beefiness comes from. As you mix, you can really smell it. Even raw, it gives off that rich prime rib smell.

Jerky butter

That buttery, melt-in-your-mouth richness of prime rib? That's jerky butter, a non-dairy butter powder. It brings the richness without any actual dairy in your marinade.

Garlic, black pepper and celery powder

Garlic and black pepper are the classic prime rib rub. Celery powder is our pro tip. It has naturally derived nitrates, so it works as an all-natural preservative.

Water

A cup of water turns all those dry seasonings into a marinade that coats every piece.

The easy way, and the even easier way

In the video we show two ways to make this. The real easy way uses half a bag of our Prime Rib jerky making kit plus a cup of water. If you don't have the kit, no problem. The from-scratch version uses the ingredients in the recipe card below, and it's barely more work.

How we made it, and why each step matters

Pick your cut

We usually use eye of round. It's one of the best cuts for jerky because it's lean and easy to slice evenly. We keep pre-measured 2-pound bags of it, already sliced, in the freezer so we can thaw one and make a test batch on the fly. Got a favorite cut? You do you.

Build the marinade right on the meat

Add the beef to a bowl, then the bouillon, jerky butter, garlic powder, black pepper, celery powder and water. No separate mixing bowl needed.

Mix thoroughly

Pull apart any slices that are stuck together, then work everything until every piece is coated. Do not half-ass this step. Uncoated spots mean bland bites.

Let it rest in the fridge

Seal it tight and refrigerate. Ours went almost 48 hours before we racked it.

Rack it flat, with space

This isn't rocket science, just two rules. Keep every piece flat, because a folded piece traps the part underneath and it won't dry. Keep pieces from touching, so air flows all the way around for even drying.

Dry and check by feel

Our machine runs at about 140°F. We started checking around 4 hours, and at almost 5 hours, the way it bent told us it was done.

How it tastes

Rich, bold, buttery and beefy. That's the whole flavor profile, and we love it as is. But a simple recipe like this is also a perfect canvas.

3 ways to make it your own

1. Go full prime rib with ribeye

Want an even more prime-ribby experience? Make it with ribeye steak. Trim it really well, though. That fat cap tends to fall apart while it marinates and makes racking a mess.

2. Add horseradish

What's prime rib without horseradish? Add some for extra kick. Prepared horseradish is in almost any grocery store, or grate it fresh.

3. Add garlic

For more depth, crush up some garlic cloves, or use minced garlic if you're feeling lazy (we usually are).

Serving and storage

Rich and beefy, this one is made for snacking anywhere you wish you had a plate of prime rib. Let it cool completely before you bag it, then keep it in an airtight container or zip bag.

Made it? Tell us in the comments how you customized it. Who knows, we might make your version in a future video.