Chef Jeremy’s Prime Rib Rub


Chef Jeremy’s Prime Rib Rub Chef Jeremy’s Prime Rib Rub © Richard A. Huston: HGI / Salty's Seafood Group

Here I give you my Prime Rib Rub Recipe and also a link to my video on how to roast it. Prime rib is best served with horseradish. I personally love fresh grated horseradish and the best way to grate it is with a micro plane.

Chef Jeremy’s Prime Rib Rub

Serves 4

Ingredients

3 tablespoons Worcestershire
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon granulated garlic or powder
1/2 teaspoon granulated onion or powder

Note: If you buy a full prime rib, you need to double the amounts above.

Directions
  1. Make sure your prime rib is dry.
  2. Rub prime rib with Worcestershire sauce.
  3. Mix spices together and then crust the prime rib.
  4. Optional Step: Wrap prime rib in plastic and refrigerate overnight.
  5. Place prime rib in pan with a wire rack divider to keep the rib off the bottom of the pan. If you do not have a wire rack, then use chopped white onions in the bottom of the pan placed underneath the prime rib.
  6. Let prime rib sit at room temperature for 30 minutes.
  7. Preheat your oven to 450 degrees F.
  8. Place prime rib in oven and cook for 30 minutes.
  9. Turn heat down to 325 degrees and cook until it has an internal temperature of 120 degrees.
  10. Before slicing, let prime rib rest for 30 minutes on top of your stove.

Additional Info

  • Ingredients: 3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tablespoons curry powder 1 teaspoon ground cinnamon 1 teaspoon paprika 1 bay leaf 1/2 teaspoon grated fresh ginger root 1/2 teaspoon white sugar salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tablespoon tomato paste 1 cup plain yogurt 3/4 cup coconut milk 1/2 lemon, juiced 1/2 teaspoon cayenne pepper
  • Method: 1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
  • Amounts per serving: Serves 4
  • Total Fat: 21.7g
  • Calories: 356

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