Grandma Emily's Prime Rib Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 MEDIUM PRIME RIB ROAST (APPROXIMATELY 4 + BONES)
2 CUPS WORCESTERSHIRE SAUCE
1 CUP OF SOY SAUCE
1 / 2 CUP OF WATER
1 CUP OF BROWN SUGAR
2 TBSP MEAT TENDERIZER
2 TBSP OF SEASONING SALT
1 TSP GROUND BLACK PEPPER
1 / 2 TSP OF CUMMIN
2 TBSP GARLIC POWDER
2 TBSP ONION POWDER
1 WHOLE GREEN PEPPER CUT INTO LARGE STRIPS
1 WHOLE RED PEPPER CUT INTO LARGE STRIPS
1 ONION CUT INTO LARGE STRIPS
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Directions: |
Directions:REMOVE MOST OF THE FAT AND MEMBRANE FROM THE ROAST
WITH A FORK, PIERCE ROST AND SPRINKLE ON MEAT TENDERIZER. WASH OFF WITH COLD WATER AFTER 30 MINUTES.
COMBINE THE LIQUIDS AND SET ASIDE.
COMBINE THE SEASON SALT, BLACK PEPPER, CUMMIN, GARLIC AND ONION SALT. PUT THE ROAST IN A LARGE FOIL LINED METAL PAN. POUR THE LIQUID MIXTURE OVER THE ROAST. SPRINKLE THE SEASONING OF BOTH SIDES OF THE ROAST AND INVERT THE ROAST MEAT SIDE DOWN INTO THE PAN.
FLACE THE CUT VEGETABLES AROUND THE ROAST. PLACE IN THE REFRIGERATOR AND MARINADE FOR 24 HOURS, BASTING OCCASIONALLY. PREHEAT OVEN TO 350 DEGREES. COVER WITH FOIL AND BAKE FOR 3 1/2 TO 4 HOURS. DEPENDING HOW YOU LIKE YOUR MEAT. BASTE AFTER 2 HOURS. REMOVE FOIL THE LAST 20 MINUTES TO BROWN THE ROAST. |
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Personal
Notes: |
Personal
Notes: THIS IS AN EXPENSIVE BUT DELICIOUS CUT OF MEAT. KROGER AND TOM THUMB USUALLY HAVE IT ON SALE AROUND MOST HOLIDAYS. THAT IS USUALLY WHEN I COOK IT. JUICE FROM THE ROAST, LESS GREASE AND ABOUT 2 TBSP OF BROWN SUGAR MAKE A GRFEAT DIPPING SAUCE.
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