Best Prime Rib
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Best Prime Rib – Succulent,moist, and tender prime rib, with a fantastic, homemeade, cajun rub, that adds the perfect amount of flavor and spice! The prime rib is then cut into steaks, for quicker cooking, and we reccomend using the barbeque whenever possible, and a nice warm baked potato to go with it.
Cook Time: 15-25 mins |
Ingredients to make Best Prime Rib
10 lb Prime rib roast
1/4 c Black pepper
1/4 c Garlic powder
1/4 c Salt
2 Onions, thinly sliced
SEASONING MIX:
1 tb Plus 1 tsp, salt
1 tb Plus 2 tsp, white pepper
1 tb Plus 2 tsp, fennel seeds
1 tb Plus 3/4 tsp, black pepper
2 1/2 ts Dry mustard
2 1/2 ts Ground cayenne pepper
Directions to make Best Prime Rib
Step 1:Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours.
Step 2:Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard.
Step 3:Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way.