RIB RUB OVEN RECIPES
RIB DRY RUB RECIPE | FOOD NETWORK
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
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 101 | ANOVA PRECISION® OVEN RECIPES
Want an impressive standing rib roast without the hassle and worry of over- or under-cooking? This prime rib turns out perfectly every time thanks to the Anova Precision Oven’s sous vide mode and the use of a probe to read internal temperature. These recipe guidelines will work no matter the size of your roast—just make sure it isn’t too big to fit in the oven! Notes: This recipe has been updated after its original publication for a quicker roasting time. Wondering how much to buy? Figure one bone for every two people. You’ll need to scale up or scale down the seasonings if using a larger or smaller roast than listed below.If you use a larger or smaller roast, keep in mind that the total cooking time will change.The probe setting in this recipe is for medium-rare doneness. To cook the roast to rare doneness, set the probe to 122°F (50°C) and oven to 144°F (62°C). For medium, set the probe to 136°F (58°C) and oven to 156°F (68°C). For medium-well, set the probe to 144°F (62°C) and oven to 164°F (73°C).
Provided by Carlene Thomas RDN
Total Time 787 minutes
Prep Time 480 minutes
Cook Time 307 minutes
Number Of Ingredients 6
Steps:
- Rub the roast with 3 tablespoons of the salt. Place in a rimmed dish and refrigerate, uncovered, overnight.
- Insert the probe into the center of the roast, taking care to avoid the bones. Place in an oven-safe baking dish.
- Place in the oven with the fat cap side up. Attach the probe and cook until the probe reaches its target temperature, 3 to 4 hours (see note).
- In a medium bowl, whisk the egg whites until frothy. In a small bowl, stir together the peppercorns, rosemary, thyme, and remaining 2 teaspoons salt.
- Transfer the roast to a rimmed sheet pan with the bone side up. (Reserve the cooking juices in the baking dish for serving, if desired). Brush the egg whites on all sides of the roast.
- Press the pepper-herb mixture onto the egg white on all sides of the meat.
- Return to the oven and cook until browned, 5 to 7 minutes.
- If you’d like, you can keep the roast warm in the oven. Remove the roast after browning. Leave the oven door open for 30 to 60 seconds to help drop the oven temperature quickly. Return the roast to the oven once the temperature has dropped to 130°F. You can leave the roast in the oven at this temperature for up to 2 1/2 hours.
- Slice and serve au jus, if desired, with garlic mashed potatoes on the side.
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PRIME RIB WITH HERB RUB RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 2 hours 0 minutes
Category main-dish
Reviews 5
Total Time 2 hours 0 minutes
Category main-dish
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