Recipes:HerbDijobPrimeRibRub: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
What You'll Need | What You'll Need | ||
1/3 cup/80 mL mustard (Dijon) | 1/3 cup/80 mL mustard (Dijon) | ||
2 cloves garlic (minced) | 2 cloves garlic (minced) | ||
2 tablespoons/30 mL oregano (fresh, finely chopped) | 2 tablespoons/30 mL oregano (fresh, finely chopped) | ||
1 tablespoon/15 mL marjoram (fresh, chopped) | 1 tablespoon/15 mL marjoram (fresh, chopped) | ||
2 teaspoons/10 mL thyme (fresh) | 2 teaspoons/10 mL thyme (fresh) | ||
1 teaspoon/5 mL rosemary (fresh, chopped) | 1 teaspoon/5 mL rosemary (fresh, chopped) | ||
Optional: 1 tablespoon/15 mL mustard (stone ground) | Optional: 1 tablespoon/15 mL mustard (stone ground) | ||
1 tablespoon/15 mL salt (use more if roast is large) | 1 tablespoon/15 mL salt (use more if roast is large) | ||
1 teaspoon/5 mL onion powder | 1 teaspoon/5 mL onion powder | ||
1 teaspoon/5 mL black pepper (coarse ground) | 1 teaspoon/5 mL black pepper (coarse ground) | ||
How to Make It | How to Make It | ||
Combine all ingredients in a small bowl. | Combine all ingredients in a small bowl. | ||
Apply wet rub all over prime rib roast and cook as directed. | 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. | You can prepare this mixture, cover and let sit for 15-20 minutes before using. | ||
This allows the flavors to meld properly. | This allows the flavors to meld properly. | ||
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. | ||
Latest 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