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Suit yourself, but you would have been fine…
Do I have a recipe for prime rib, you asked…SURE DO! And here’s a great home made rub for it as well!
RRP Prime rib
First the rub:
RRP’s Prime Rib Rub – Though it’s not really mine!
As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.
1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.
Then as for your other questions:
One prime rib piece for 6 adults will be a pretty big piece of meat and what I prefer to do is have 1 piece per 2 people. That way every portion will have the tasty benefit of the sear and the rub to blend with the medium rare inside. Also this works in case some people want theirs more well done or more rare. The 3 pieces will be easier to hot tub also. I just use food grade plastic bags and seal with a twisty. Then I submerge them in a large plastic mixing bowl we have. Just squeeze out the air so they don’t float.
I place mine on a grate sitting on a drip pan. That indirect method seems to roast better. Dome at 325° and count on about 25 minutes per pound. BTW a 2# boneless prime rib will be about 3″ thick so in other words for 6 adults you want 6 pounds or 9″ of meat. Granted if a pound per person sounds too much just change.
I use an internal probe and when the meat gets to 125 internal I remove from the grate, remove the pan and just leave the meat on the main grate, but off to the side while I remove the daisy and open the bottom vent. Typically I can get to searing temps of 600 within 5 minutes and then move the meat back to the center and sear. It will not take long to get to 135 internal which will be a nice medium rare. Remove the meat, tent with foil and let it rest 5 or 10 minutes and then cut each portion in half.
Hope this helps and good luck!