Recipe by ratherbeswimmin'
The Art of the Grill
Top Review by Ladyfarmeror
I had a rib roast defrosted this morning, so I tried this for our big mid-day meal.It's The Best rub I've ever used for Prime Rib! I will make another batch and keep it in the freezer for other meats! Next time I'll let it sit in the frig over night. I just couldn't wait this time! Thank you SO much!
- 2 tablespoons cumin seeds
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seed
- 2 tablespoons kosher salt
- 2 tablespoons packed brown sugar
- 1 tablespoon garlic salt
- 2 teaspoons cayenne pepper
- 1 (10 -12 lb) boneless prime rib roast
Directions See How It's Made
- To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
- Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
- Trim nearly all of the fat from the prime rib.
- Evenly spread the rub all over the prime rib.
- Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
- Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
- Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
- Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
- Cut into slices ½ to 1 inch thick; serve warm.