PRIME RIB - TASTE OF TEXAS Recipe
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Category: |
Category: |
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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
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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. |
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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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