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Every year our family makes prime rib for Christmas. Every year it seems we have tried to perfect it, and make it more delicious than the year before. Then we combined rosemary with Super Chunk Steakhouse.
It really created a delicious crunchy texture on the outside. We all loved it. Then Big Tom’s Roasting Rub and Brine spices entered the picture. The combination of these two spice blends is perfect for prime rib.
So now every year we leave the prime rib recipe alone and work on the sides and desserts.
I hope you enjoy this recipe as much as we have over the years.
Prime rib is a holiday classic. Using our Super Chunk Steakhouse spice blend together with our Big Tom's Roasting Rub makes it even better than the ordinary roast. You'll get all the rosemary and thyme of the roasting rub together with the salt, black pepper and onion and garlic of our Steakhouse blend.
The cooking time at 250 can vary a lot due to the size of your roast. If it's from the small end it will cook quicker than two ribs from the large end of the rib. Always use a thermometer placed halfway into the smallest end of the roast that is not fatty. The smallest end will help you not overcook the roast. To determine the fatty areas vs meaty areas, simply look at the ends of the roast when raw.
- Preheat oven to 450 degrees.
- Lightly cover the meat with oil. Rub all over with spice rub blend. Place on a rack and bake for 20 minutes at 450. This will form a crust.
- Reduce oven temp to 250 and bake for 30 minutes - 1 hour or until the temp is 140. This time may vary based on your oven.
- Wrap in foil and let rest for 20-30 minutes.
- While the roast is resting, deglaze the pan by pouring the broth into the roasting pan while it's warm.
- Scrape gently to remove the loose bits from the pan.
- Serve it as au jus with ribs.