Recipes:HerbDijobPrimeRibRub: Difference between revisions
(Created page with "What You'll Need 1/3 cup/80 mL mustard (Dijon) 2 cloves garlic (minced) 2 tablespoons/30 mL oregano (fresh, finely chopped) 1 tablespoon/15 mL marjoram (fresh, chopped) 2 teas...") |
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What You'll Need | What You'll Need | ||
1/3 cup/80 mL mustard (Dijon) | 1/3 cup/80 mL mustard (Dijon) | ||
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Store mixture in an airtight container in the refrigerator for up to three days after preparation. | Store mixture in an airtight container in the refrigerator for up to three days after preparation. | ||
Double recipe if you are cooking a very large roast, otherwise, this amount works well for a four bone rib roast. | Double recipe if you are cooking a very large roast, otherwise, this amount works well for a four bone rib roast. | ||
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Revision as of 22:06, 12 May 2018
What You'll Need 1/3 cup/80 mL mustard (Dijon) 2 cloves garlic (minced) 2 tablespoons/30 mL oregano (fresh, finely chopped) 1 tablespoon/15 mL marjoram (fresh, chopped) 2 teaspoons/10 mL thyme (fresh) 1 teaspoon/5 mL rosemary (fresh, chopped) Optional: 1 tablespoon/15 mL mustard (stone ground) 1 tablespoon/15 mL salt (use more if roast is large) 1 teaspoon/5 mL onion powder 1 teaspoon/5 mL black pepper (coarse ground) How to Make It Combine all ingredients in a small bowl. Apply wet rub all over prime rib roast and cook as directed. You can prepare this mixture, cover and let sit for 15-20 minutes before using. This allows the flavors to meld properly. Store mixture in an airtight container in the refrigerator for up to three days after preparation. Double recipe if you are cooking a very large roast, otherwise, this amount works well for a four bone rib roast.
https://www.thespruceeats.com/herb-dijon-prime-rib-rub-335874