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Dry Rub Prime Rib Recipe


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     Dry Rub Prime Rib

Category   Entrees - Maindishes
Sub Category   None
Servings   10 to 12

1/4 cup freshly ground black pepper
2 TB kosher salt
4 TB ground thyme
3 TB garlic powder
2 1/2 TB sugar
1/4 cup ground cumin
1/2 cup ground paprika
Mix together & store in airtight container.
2 TB Reata Grill Spice
2 TB kosher salt
2 TB freshly ground black pepper
1 - 8 lb boneless beef rib roast, well trimmed
3 TB oil such as canola, grapeseed or avocado NOT olive
1 packet savory choice beef broth, optional

Preheat the oven to broil setting. If you have two ovens set the other to 350. If not, you will have to allow the oven to cool briefly after broiling, then heat to 350 degrees.
Combine the Reata Grill spice, salt and pepper in a small bowl. Massage the oil into all sides of the roast. Then generously coat the meat with the dry seasoning blend.
Place a baking rack on a large, rimmed baking sheet and place the roast in the center of the rack. Broil the roast for 5 to 10 minutes until the meat develops a toasty crust. Remove the roast from the broiler and place on the lowest rack possible in a 350 degree oven until a meat thermometer inserted in the top center of the roast registers 130 degrees. Start checking doneness at about 90 minutes. Should be done by 1 hour and 45 minutes. Center of roast will be rare to medium rare with ends being medium to medium well.
Remove the roast from the oven. Transfer from the rack to a large serving platter. Let it rest for 30 minutes. Pour the drippings from the pan into a small saucepan. Reheat the drippings to drizzle over the prime rib just before serving. IF there is not enough broth you may add a 1/2 cup water and one packet of Savory Choice beef broth.

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