Texas Style Prime Rib
This recipe is for all the meat lovers out there. Roasted prime rib is mouth-wateringly good and incredibly easy to prepare and cook.
The recipe is from Texan BBQ by Robert Louis Murphy (New Holland Publishers Australia, $45).
Robert and his daughter Lynzey competed in the 2015 series of My Kitchen Rules
9–131⁄2 lb (4–6 kg) prime ribs (standing rib roast), bone removed
Prime rib seasoning or see Prime Rib Rub (page 188)
1 tablespoon extra virgin olive oil (optional)
4–6 fl oz (125–200 ml) Beef Stock (page 153)
Preheat the barbecue to high or 500oF (250oC).
Rub the meat with the Prime Rib Rub. If necessary, add some olive oil to help it stick to the surface.
Place the roast on a wire rack in a roasting pan and pour in the stock. Roast for 45 minutes (indirect heat), then decrease the temperature to 350oF (175o C) and roast until cooled to your liking by checking with a meat thermometer.
Remove from barbecue and rest for 10–15 minutes.
Slice the meat and place on serving dish. Pour over with meat drippings.
Serve with your favorite condiments.
NOTE If you buy the rib roast with the bone, you can remove it before serving. After you remove the bone, cook the meat over direct heat of your barbecue grill for a few minutes before resting it. This goes well with barbecue sauce, ketchup, mayonnaise, your favorite mustard or any other condiment of choice.