Texas
Herb Rub Roast
By Chef Tom Perini, Perini Ranch
Restaurant, Buffalo Gap, TX
Prime
Rib or Rib Eye Roast:
With a roast, there is a lot of outside surface to cover,
and the appearance is very important. Use this rub with
a lot of pepper and garlic. Wet the meat a little, so
that the seasoning will stay on.
Texas
Herb Rub Ingredients:
1 tspn. Dried Oregano Leaves
1 tspn. Dried Thyme Leaves
1 tspn. Paprika
1 tspn. Salt
1/2 tspn. Garlic Powder
1/2 tspn. Onion Powder
1/2 tspn. Ground White Pepper
1/2 tspn. Freshly Ground Black Pepper
1/4 tspn. Ground Red Peppe
Procedure:
Trim excess fat, and combine all the ingredients and rub
over the surface of the meat.
Cooking
Roast on the Grill:
Place meat on pit and roast a 12 lb prime rib at 325 degrees
for 3 hours. Take it out when it is showing an internal
temperature of 120 - 125 degrees. Turn meat every hour.
Remove from heat and let meat rest for at least 40 minutes
before serving.
Cooking
Roast in the Oven:
Place roast on a wire rack in a roasting pan to keep it
out of the drippings. Preheat oven to 500 degrees and
roast for 25 minutes to seal the juices. Reduce oven temperature
to 300 degrees and roast to desired doneness. Use a meat
thermometer to measure internal temperature.
Other
Related Links:
Wine
& Dine Under the West Texas Sky at
The 3rd Annual Buffalo Gap Wine & Food Summit
APRIL 20-22, 2007
Tom
Perini -- Legendary Cowboy Cook
The
Care and Feeding of Natural Black Angus Cattle
What
is Dry Aged Beef?
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