S
Excellent recipe..I've made it 3 times already
[h=1]Prime Rib with Texas Dry Rub[/h]
Rub:
2 tablespoons cumin seeds
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon mustard seed
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
To make the rub: In a large sauté 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 the fat from the prime rib. Evenly spread the rub over it. Cover with plastic wrap and refrigerate for 3-12 hours.
Grill the prime rib, fat side up, indirectly over medium heat for about 2 ½ hours. Indirect heat is where the meat rests above a drip pan, with small banks of coals on either of the long sides, or on a gas grill, where the meat is centered above an inactive burner, with two active burners on medium heat on either side. This creates kind of a convection effect. The recipe could also be done in an oven.
Remove the prime rib when it reaches the desired doneness (135 degrees internal temperature is good). Loosely cover the prime rib with aluminum foil and allow to rest for 30 minutes before slicing. During this time the internal temperature will rise 5 to 10 degrees. Cut into slices ½ to 1 inch thick. Serve warm
[h=1]Prime Rib with Texas Dry Rub[/h]
Rub:
2 tablespoons cumin seeds
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon mustard seed
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
To make the rub: In a large sauté 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 the fat from the prime rib. Evenly spread the rub over it. Cover with plastic wrap and refrigerate for 3-12 hours.
Grill the prime rib, fat side up, indirectly over medium heat for about 2 ½ hours. Indirect heat is where the meat rests above a drip pan, with small banks of coals on either of the long sides, or on a gas grill, where the meat is centered above an inactive burner, with two active burners on medium heat on either side. This creates kind of a convection effect. The recipe could also be done in an oven.
Remove the prime rib when it reaches the desired doneness (135 degrees internal temperature is good). Loosely cover the prime rib with aluminum foil and allow to rest for 30 minutes before slicing. During this time the internal temperature will rise 5 to 10 degrees. Cut into slices ½ to 1 inch thick. Serve warm