Prime Rib Seasoning Mix Food

PRIME RIB SEASONING MIX

Steps:

• Rub 1/2 cup per 10 # meat. Rub and massage seasoning in with SOY SAUCE after all wet, work the seasoning in real good!
• keep adding more seasoning till you have the amount needed.
• Place in refrigerator, let seasoning soak into meat for 24 hours before cooking.
• Take a large onion or more to make 1" thick slices to.
• line down center of pan big enough to fit your piece of prime rib on! take rib out of refridgerator,sit at room temperature ½ before cooking.
• Cook 350° around 2 hrs or more depending.
• on the weight size of the prime rib! Use a meat thermometer.
• Rare:120°.
• Med: 140°.
• Well: 160°.
• Please note that beef roasts will "render" and continue cooking, increasing in temperature by as much as 15 deg. F just sitting on the counter. So, keep this in mind -- i.e., for a final temp of 120 deg F, take the roast out when the center of the meat reads 105 deg F.
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• May also Cook 500° 5 minutes per pound. After the 5 minutes times the pound of meat turn oven OFF. But you must leave oven door closed for 3 hours. NO Peeking!
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DRY AGED PRIME RIB ROAST

Steps:

• For the roast:
• Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
• Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
• Preheat oven to 500 degrees F.
• Place roast on a rack in a large, heavy roasting pan.
• Special equipment: Space in back of refrigerator for up to 10 days .
• For the seasoning mixture:
• In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
• Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
• After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
• For the Au Jus:
• Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

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!

BEEF AND PRIME RIB RUB

Steps:

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

PRIME RIB - IT'S EASIER THAN YOU THINK

Steps:

• Place roast, bone side down, in a roasting pan.
• Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone.
• Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

TEXAS ROADHOUSE RIB SEASONING COPYCAT

Steps:

• Obtain a medium-sized bowl, a pair of scissors, an empty spice jar with a shaker top and a plastic bag with a zip-seal top.
• Measure 3 tablespoons of garlic powder, 3 tablespoons of dry mustard and 3 tablespoons of onion powder. Pour each seasoning into the mixing bowl.
• Add 1 tablespoon of salt, black pepper and paprika to the bowl. Opt for fresh ground medium-sized pepper if possible.
• Add 2 teaspoons of Cayenne pepper and MSG to the bowl. Individuals who are sensitive to MSG can leave off this ingredient, but should substitute an additional 2 teaspoons of salt or salt alternative.
• Stir seasonings gently with a spoon.
• Pour all seasonings from the bowl into a zip-top plastic bag, then seal.
• Shake the bag vigorously until the seasonings are well blended. The final mix should feature an orange hue.
• Cut a diagonal hole on a bottom corner of the bag.
• Place the bag inside the seasoning jar and allow the seasoning rub to move from the plastic bag to the jar.
• Seal the jar and the seasoning mix is ready to place on ribs.