ONE OF THE MOST SOUGHT AFTER CUTS OF BEEF. THE PRICE SAYS GOURMET ALL OVER IT, BUT AT CERTAIN TIMES OF THE YEAR, YOU CAN GET IT AT A REASONABLE PRICE. HERE ARE SOME TIPS/INSTRUCTIONS ON HOW TO COOK A DELICIOUS PRIME RIB.
INGREDIENTSPRIME RIB
GARLIC SALT
TONY CHACHERE'S INJECTABLE KIT
Step 1- PREP
Always rinse your cut of meat off first.
Step 2- INVESTIGATE-
Does your meat have a bone or no bone? With the bone, it will have more flavor but either way, it will still be good. Set your prime rib with the bones down.
STEP 3-INJECTION
PURCHASE "TONY CHACHERE'S Famous Creole Cuisine Injectables" Creole Style butter Marinade. It is very SIMPLE--FILL THE SYRINGE,-- STICK IT IN THE MEAT,-- AND PUSH DOWN. Do this as many times as you can.
(Note-It will start to squirt out of the meat at times. Keep going! It won't hurt anything and you are doing everything right. This is going to marinade your meat on the inside. AHHAAAH.)
STEP 4- RUB
For this, just use a simple rub of garlic salt. You can use any rub, but you don't really need it. The flavor is in the meat already. COAT the outside of the prime rib with garlic salt. Your done.
REFRIGERATE FOR AT LEAST 30MINUTES. Refrigerating will give the flavors a chance to penetrate.
COOKING- Turn your oven/smoker on to 250. For every pound, it will take 1 hour. TO BE EXACT, PLACE A HEAT RESISTANT THERMOMETER in the meat and look at it every hour or so. It needs to reach the internal temperature of 160 for a medium-rare cut.
ITS DONE. THIS RECIPE IS A BEGINNER RECIPE BUT ALWAYS TURNS OUT. ENJOY.
2 comments:
Oh no you didnt!(Said like a black girl)If I let Cory see this post he might wish you were his wife. This looks so good beth. mmm..
so how did it turn out?? I would totally eat it if I was still eating the stuff :)
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