RECIPE #4592 - PRIME TIME RIB, Wednesday, January 26, 2011
TONY NOBLE / TEXAS ROADHOUSE
Prime Rib Rub 1/2 cup rub per 6 oz. of prime rib
Water 2 cups
- Create your rub using your favorite seasonings and a little bit of liquid.
- Using the rub make sure to cover then entire piece of meat you are cooking, including the bottom.
- Place seasoned piece of meat in the roasting pan and cover with plastic wrap.
- Allow to sit at least 4 hours refrigerated, with the preference being overnight.
- Preheat your oven to 300 degrees.
- Adjust your shelves placing one shelf on the very bottom and one shelf in the center of the oven for the meat.
- Using a metal pan, fill it with water and place it on the bottom shelf of the oven.
- Place the roasting pan with meat in the oven uncovered.
- Using a stay-in-place thermometer check the internal temperature of the meat every 30 minutes after the first hour of cooking.
- Once meat is finished cooking remove from the oven.
- Once the Prime Rib is cooked to your desired doneness (see chart below), carve into steaks of your desired thickness and serve.
Note: 140 – rare to medium rare
150 – medium
160 – medium well
170 – well
* The temperatures are a guide for your cooking determinations