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PRIME RIB - TASTE OF TEXAS Recipe

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This recipe for PRIME RIB - TASTE OF TEXAS is from Nan's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
⅛ - ¼ c. kosher salt
⅛ - ¼ c. Season salt (Lawry's)
2 Tb. garlic powder
½ c. course black pepper
whatever size Prime rib roast you would like

Directions:
Directions:
The night before you would like to serve this roast (or at least 12 hours before) season the roast by mixing all seasonings together and rubbing generously over the roast on all sides. Wrap with plastic wrap tightly and refrigerate until about 4 hours before cooking.

Set seasoned roast out about 4 hours before starting to cook to bring it to room temperature. Preheat oven to 250 degrees. Cook 2-3 hours covered with foil, until thermometer reads 110 degrees. Reduce heat to 160 degrees and cook uncovered until thermometer is 135 degrees

125-130--rare to med. rare
135-140-med. rare to medium
145-150 - med. well

Once desired internal temperature is reached, remove from heat, tent with foil, and let stand 10-20 minutes before carving.

Personal Notes:
Personal Notes:
Pam Godin got this recipe from the famous restaurant in Houston called Taste of Texas. They are renowned for their prime rib and steaks. Peggy, her daughter, sent me these notes from her mom after her death.

In 2007, it took 3 hours at 250 degrees to reach 110 degrees and then at 160 degrees, 1 hour to reach 125. That was for a 4 rib roast
In 2009, it took 3 hours at 250 degrees to reach 110 degrees and then at 160 degrees 2 hours 20 minutes to reach internal temp of meat at 125 degrees.

Pam was a cherished friend and an amazing cook! We do miss her!!

 

 

 

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