Prime Rib With Texas Rub Recipe 435 Food

PRIME RIB

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.

THE BEST PRIME RIB

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

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 TEXAS RUB! RECIPE - (4.3/5)

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

TEXAS ROADHOUSE PRIME RIB RECIPE

Steps:

• The first step is to make the marinade. You will need to prepare this two days in advance. To make, mix all ingredients for marinade. Mix well until combined and refrigerate overnight. This allows enough time to integrate all those wonderful flavors together.
• The second step is to marinade the ribeye. Place the prime rib on a rack in a large pan. Pour half the marinade over the top side and rub it all over. Next, flip the meat over, pour the rest of the marinade, and rub all over. Cover the pan and refrigerate overnight.
• Preheat your oven to 450 degrees Fahrenheit. Bake the meat for 30 minutes just until the outside of the meat is brown and seared. Then, lower the heat to 250 degrees Fahrenheit. Continue baking for another two hours or until your meat thermometer says 120 degrees.
• That's the temperature for medium-rare. If you want to increase the level of doneness, wait until the reading is 10 degrees higher for each state (i.e. 130 for medium, 140 for medium-well, etc.).
• Give your meat at least an hour to rest before slicing. This will give the juices time to settle in the meat, resulting in an even juicier and tastier prime rib.
• Slice and enjoy. Congratulations, you did it! It's time to reap your rewards. Carve that tender meat, have a taste, and serve with Au jus.

PRIME RIB WITH TEXAS DRY RUB

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.

PRIME RIB

Steps:

• Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
• Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
• Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
• Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.
• Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
• After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
• Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
• Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.

PRIME RIB WITH HERB RUB

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.

TEXAS DRY RUB

Steps:

• Mix all ingredients in a bowl.
• Store in a air tight jar.