Prime Rib With Texas Rub Recipe 43

Steps:

• In Texas, where meat means beef and dry rubs range from hot to fiery to downright dangerous, cooks know how to handle prime rib. Their most reliably delicious way is to coat the meat with toasted spices and then grill it over indirect heat. No turning. No basting. No flare-ups. Cowboys have been known to cry over food this good. RECIPE INGREDIENTS INDIRECT/MEDIUM HEAT For the Rub: 2 tablespoons cumin seeds 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon mustard seeds 1 tablespoon coriander seeds 2 tablespoons kosher salt 2 tablespoons packed brown sugar 1 tablespoon garlic salt 2 teaspoons cayenne pepper 1 boneless prime rib beef roast, 10 to 12 pounds You May Also Like Red Chile-Crusted Filet Mignon With Wild Mushroom-Ancho Chile Sauce See More Similar Recipes » DIRECTIONS FOR THE RUB: In a large saute pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours. Grill the prime rib, fat side up, indirectly over medium heat for about 2 1/2 hours. Remove the prime rib when it reaches the desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices 1/2 to 1 inch thick. Serve warm. WINE NOTES: Even a highly seasoned prime rib will taste better with a red wine that's lighter than you'd pair with a T-bone or filet steak. Try a Spanish Rioja or an Italian Sangiovese. Get Cooking: http://www.cooking.com/Recipes-and-More/recipes/Prime-Rib-with-Texas-Dry-Rub-recipe-2627.aspx#ixzz1m7pB29xy

Steps:

• To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
• Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
• Trim nearly all of the fat from the prime rib.
• Evenly spread the rub all over the prime rib.
• Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
• Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
• Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
• Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
• Cut into slices ½ to 1 inch thick; serve warm.

Steps:

• First, preheat the oven to 400 degrees F, for rib cooking.
• Next, in a bowl, blend the parsley, garlic, oil, salt and pepper together well to incorporate.
• To prepare the beef, trim the fingers from the bottom of the beef and the tail of the rib, retaining the center rib section. Then evenly apply the rub to the entire rib.
• To cook the rib, begin cooking for 20 minutes, then reduce the heat to 225 degrees and finish for 1 1/2 hours for medium-rare to medium.

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

Steps:

• Combine rub ingredients; rub evenly over surface of rib roast.
• Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.
• Insert meat thermometer in thickest part of roast, not touching bone or fat.
• Remove roast from oven when thermometer reaches desired doneness.
• Let stand tented with foil for 15 minutes before carving.
• Roast temperature will rise 5-10 degrees while standing.
• Cooking Info: Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.
• Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

Steps:

• Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

Steps:

• On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
• Generously season the prime rib all over with salt and pepper.
• Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
• Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
• Preheat the oven to 450˚F (230˚C).
• Roast the prime rib for 30 minutes.
• Reduce the oven temperature to 325˚F (160˚C).
• Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
• Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
• Transfer the roast to a cutting board and carve.
• Enjoy!

Steps:

• Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast., Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.