Prime Rib for two

[Ron Pratt]

Forgive me if this sounds familiar as I had posted some or all of this under other threads over the last 3 years. But seeing we have had many newcomers since then I thought I’d run it up the flagpole another time. What follows is a homemade rub we love for prime rib, plus the method I use to cook a prime rib for two with a follow up of a simple but delicious au jus recipe. If I can ever get that blasted PhotoBucket to work right for me again I’ll add pictures later. Here goes…

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.

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.

RRP’s Au Jus Recipe

This began as a basic recipe off Internet which I tweaked 14 times so it’s mine!

1 14 oz Swanson Beef Broth (box – not the can)
1 10-1/2 ounce can of Campbell’s French Onion soup
½ of the soup can cold water
2 teaspoons Worcestershire sauce
1 teaspoon of garlic salt
2 Wyler’s brand beef bouillon cubes
Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
days ahead. Makes 3 cups. BTW I also make a batch of this and then pour
it in large ice cube trays. Two melted cubes make a wonderful Bloody Bull!

and lastly if you like a horseradish kicker here’s my simple sauce recipe:

1/4 cup prepared horseradish
1/4 cup sour cream
2 teas of half and half
1/2 teas of salt

Blend well and refrigerate overnight to develop a mellow creamy taste.

Ron

[Anonymous]

Ron, did you mix two techniques here? I see you allude to hot tubbing and then talk about dome temps at 325*?

[Ron Pratt]

With a large chunk-o-cow like that then the center is naturally going to be cooler. For that reason I have found hot tubbing for at least 1 hour to 1 hour and 15 minutes greatly brings the internal temp up before ever hitting the grill. Otherwise the center when cut open will be that telltale blueish red of cold meat.

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