Best Prime Rib With Texas Rub Recipes

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 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