Prime Rib with Texas Dry Rub

  • Active Time 5m
  • Total Time 6h 5m

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.

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 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 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.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1562

nutrition information per serving

922 calories; 77g total fat; 195mg cholesterol; 1270mg sodium; 4g carbohydrates; 1g fiber; 51g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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