Rubbed Prime Rib
This extremely easy prime rib recipe is extemely tasty, and really provides a flash of flavor for the tastebuds. The simple Southern cajun rub gives a lot of added flavor, especially when cooked on the grill. Serve with a fresh garden salad.
The following recipe serves 6.
- 10 pound prime rib roast
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup salt
- 2 onions, thinly sliced
- 1 tablespoon plus 1 teaspoon of salt
- 1 tablespoon plus 2 teaspoon of white pepper
- 1 tablespoon plus 2 teaspoon of fennel seeds
- 1 tablespoon plus 3/4 teaspoon of black pepper
- 2 1/2 teaspoon dry mustard
- 2 1/2 teaspoon ground cayenne pepper
1 Remove fat cap off the top of the meat (the butcher can do this for you), and save for later. Place the roast, standing on the rib bones, in a very large roasting pan. Using a knife, make several dozen punctures through the silver skin so the seasoning can permeate the 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, and 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 of the meat. Refrigerate for 24 hours.
2 Bake the ribs in a 550F oven until the fat is dark brown and crispy on top, which will be about 35 minutes. Remove from the oven and cool slightly. Refrigerate until well chilled, which will be about 3 hours. Remove the fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard.
3 With a long knife, slice between the 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.