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« on: April 25, 2009, 10:47:03 PM » |
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Texas Prime Rib Dry Rub
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Active Time: 5 Minutes
Total Time: 6 Hours 5 Minutes
Yield: Makes 12 to 15 servings
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
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.
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