0
0
00Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.
Ingredients
- The Three-Chile Rub
- 3 tablespoons ground ancho chile
- 2 teaspoons ground chile de arbol
- 2 teaspoons ground chipotle chile
- 2 teaspoons dried oregano, Mexican preferred
- 2 teaspoons onion salt
- 1 teaspoon ground cumin
- 1 teaspoon powdered garlic
Instructions
The Roast:
1 (8-10 pound) prime rib of beef, tied
To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)
Follow the directions for rubbing and smoking as described in the text, above.
| Servings |
| 4 plus leftovers |
|
|
|
Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce. Ingredients
InstructionsThe Roast: 1 (8-10 pound) prime rib of beef, tied To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.) Follow the directions for rubbing and smoking as described in the text, above.
|
