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Cow Lick Rub on Prime Rib?

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Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
I have a 7 lb boneless PR I will be cooking on Thursday.  I have some DP Cow Lick rub.  Recommended for Prime rib or no?  I also have Montreal seasoning, and of course plain old kosher salt and cracked black pepper. Whaddaya think?
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    I used it on a 5lb last nite. I mixed chopped rosemary and olive oil with it and made a paste to rub on it. Was my best one yet. I failed to take pics so maybe it didnt really happen?

    Little Rock, AR

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  • loveTheEgg
    loveTheEgg Posts: 573
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    I did this last night on the Egg and it was outstanding!

    A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner.

    I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.

    Step 1

    So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

    Ingredients

    • 1 5.75 pound prime rib roast of beef (2 bones)

     

    There are no measurements here.  Just generous amounts of the following:

     

    • Butter at room temperature
    • Herbs de Provence
    • Fresh cracked pepper
    • Kosher salt – a generous amount



    Brandon, MS
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  • loveTheEgg
    loveTheEgg Posts: 573
    edited December 2013
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    Directions

    1. Preheat oven to 500 degrees F (this MUST be an accurate temp)
    2. Put roast, rib side down in roasting pan
    3. Mix the pepper and herbs in the butter until well combined.
    4. Spread the butter mixture over the entire surface of the prime rib. The more the better.
    5. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.
    6. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
    7. After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!
    8. Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus tc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

    Brandon, MS
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  • jscarfo
    jscarfo Posts: 405
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    Mrs olearys cow rub is the best. Under amazing ribs .com
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  • mimauler
    mimauler Posts: 136
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    Salt and Pepper!
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  • Hungry in Lilburn
    Hungry in Lilburn Posts: 756
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    While you are going to get some pretty amazing recipes here I have found that rubbing it and sprinkling it with kosher salt and fresh cracked black pepper is best. I serve mine with a baked potato and a stick of butter. And hot rolls. No one complains because their mouths are full! The only complaint I got last year was when there was none left over. And that was me!
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