DRY RUB FOR PRIME RIB ROAST RECIPES

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RIB DRY RUB RECIPE | FOOD NETWORK



Rib Dry Rub Recipe | Food Network image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Total Time 10 minutes

Prep Time 10 minutes

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

PRIME RIB ROAST WITH HABANERO CREMA RECIPE | BON APPéTIT



Prime Rib Roast With Habanero Crema Recipe | Bon Appétit image

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Provided by Ayesha Curry

Yield 8 Servings

Number Of Ingredients 18

1 habanero chile, seeds removed, finely chopped
1 cup sour cream
½ cup cilantro leaves with tender stems
2 Tbsp. drained prepared horseradish
1 Tbsp. fresh lime juice
1 Tbsp. Worcestershire sauce
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ tsp. freshly ground black pepper
¼ cup fennel seeds
¼ cup garlic powder
2 Tbsp. caraway seeds
2 Tbsp. dried thyme
2 Tbsp. smoked paprika
2 Tbsp. black peppercorns
1 7-lb. bone-in prime rib roast, chine bone removed, fat trimmed to ¼", tied with kitchen twine
2 Tbsp. grapeseed or vegetable oil
2 Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt Fresh bay leaves (for serving; optional)
A spice mill or mortar and pestle

Steps:

  • Blend chile, sour cream, cilantro, horseradish, lime juice, Worcestershire sauce, salt, and pepper in a blender until smooth. Transfer to a small bowl and chill until ready to use. Do ahead: Crema can be made 2 days ahead. Cover and keep chilled.
  • Place a rack in middle of oven and preheat to 325°. Coarsely grind fennel seeds, garlic powder, caraway seeds, thyme, paprika, and peppercorns in a spice mill or with a mortar and pestle. Place roast on a rimmed baking sheet. Rub with oil and season all over with salt. Sprinkle spice rub over, ensuring all sides of beef are coated. Chill roast, uncovered, 8 hours.
  • Heat a dry large cast-iron skillet over medium-high; cook beef until browned, about 4 minutes per side. Transfer skillet to oven and roast beef until an instant-read thermometer registers 120°–125°, about 2 hours. Transfer to a cutting board and let rest 20 minutes.
  • Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.

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From thewoksoflife.com
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From drivemehungry.com
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