Stacey’s Prime Rib Rub Recipe

Dec 9th
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I have been making this rub for Prime Rib for the last ten years. I promise you, you will want to make this for Christmas or New Years Eve. This recipe will serve approximately four people. So if you are making a bigger roast you will want to double it. Pete cooks it on the Big Green Egg, but you can cook it on indirect heat on any grill or in the oven at 325. Same temperature for the Big Green Egg. We like our roast pretty rare so we cook it until it reaches a temperature of 140 for rare. To keep all the juices from coming out, you absolutely need to let it rest for at least 10 minutes before carving. This last roast we made is a 3-3/4 lb Bone in Prime Rib Roast. It is a beautiful day today in Arizona, Pete and I are sitting outside smoking some nuts right now on the Big Green Egg, recipe to follow soon. I really do miss the change of season’s especially around the Holidays but I have to admit, I don’t miss shoveling the snow or scraping my wind shield off. Not that I shoveled snow to much, I pretty much left that to my Dad growing up or the neighbor boy down the street. I have finally finished my decorating for Christmas and have most of my shopping done thanks to the internet. If my youngest son P.J. is reading this, I still need a list from you! Let me know if you make this succulent Prime Rib Roast for your Holiday entertaining. This Rub would also be fabulous on a pork roast too! Happy Holidays and Happy Cooking to you! Stacey

Stacey’s Prime Rib Rub Recipe:

3-3/4 lb bone in prime rib roast

1/2 cup Dijon mustard

2 Tbs olive oil

1-1/2 Tbs worcestershire

10 cloves garlic peeled and chopped

1 Tbs fresh rosemary chopped

1/2 tsp sea salt or more to taste

1/2 tsp pepper

1 tsp Montreal steak seasoning

Add all ingredients to a small bowl and whisk together. Rub all over the roast and let rest for 35 minutes before grilling or baking. Get grill ready or oven ready at 325 degrees. If cooking on the grill put directly on the grate. If cooking in the oven put in roasting pan. Check roast temperature after 30 minutes with a meat thermometer. For rare it needs to be approximately 140 degrees, let rest for at least 10 minutes before slicing.

 

 

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