Best Beef Ribs Dry Rub Roasted Recipes

BEEF DRY RUB

Beef Dry Rub image

There's nothing better than a well-seasoned piece of beef. Use this beef dry rub for all of your beef recipes. It's a game changer!

Provided by David & Debbie Spivey

Time 5m

Number Of Ingredients 6

Ingredients

¼ cup Kosher salt
2½ tablespoons fresh cracked black pepper
4 teaspoons cayenne pepper
4 teaspoons garlic powder
4 teaspoon dried oregano
2 teaspoons chili powder

Steps:

Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the beef on all sides.

Nutrition Facts : ServingSize 2 tsp, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1273 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

RIB DRY RUB

Rib Dry Rub image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY AGED PRIME RIB ROAST

Dry Aged Prime Rib Roast image

Provided by Guy Fieri

Categories main-dish

Time P10DT3h20m

Yield 5 to 6 servings

Number Of Ingredients 20

Ingredients

Pan drippings from roast, about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tablespoons unsalted butter
Salt and freshly cracked black pepper
6 rib beef roast, bone in, approximately 10 to 12 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
1 tablespoon dried thyme
1 1/2 tablespoon dried rosemary
4 tablespoons freshly cracked tri-color pepper
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons granulated onion
3 tablespoons kosher salt
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water

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.

BEEF AND PRIME RIB RUB

Beef and Prime Rib Rub image

Great for any beef and especially on prime rib that is roasted low and slow.

Provided by Joe Werner

Categories 100+ Everyday Cooking Recipes

Time 5m

Yield 14

Number Of Ingredients 10

Ingredients

2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons Montreal steak seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Cajun spice
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried basil

Steps:

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

Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.1 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 1493 mg, Sugar 0.4 g

BEEF RIBS DRY RUB ROASTED

Beef Ribs Dry Rub Roasted image

This dry roasted beef rib recipe is a creation of mine that takes time to cook but its all oven cooking but once it is done you will be amazed at the tenderness and flavor. These spices can also be used for Prime Rib As well

Provided by bggio

Categories One Dish Meal

Time 5h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 lbs beef short ribs, prior to being cross cut (with a good layer of meat above the ribs)
2 tablespoons sea salt, fine
1 1/2 teaspoons ground ancho chilies
1 tablespoon black pepper
1 tablespoon granulated garlic
1 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground allspice

Steps:

Blend the spices well.
Remove the thick layer of white tendon under the ribs.
Dry rub the entire rib ensuring good coverage.
let marinate over night or as long as you prefer.
Pre heat oven to 255 degrees.
Place on baking rack within a pan to be above the base of the pan.
Cook uncovered for 2 hours and 30 minutes.
Remove from oven and cover pan and cook for an additional 2 hour 30 minutes raising temperature to 275 degrees.
now you have 2 choices you can eat as is my preferred or pick your favorite beef sauce and put a light amount on and barbeque for 5 minutes per side for that smokey flavor.