SPICE-RUBBED PRIMERIB ROAST
A spice rub can take you far, especially with this party roast.
| PREP TIME | 1 HOUR & 40 MINUTES |
| DIFFICULTY | INTERMEDIATE |
| GOOD FOR | 8 PEOPLE |
| 3 KG | AGED ANGUS PRIME RIB SLAB, CHOICE GRADE |
| 1 STICK | UNSALTED BUTTER, ROOM TEMPERATURE |
| 2 TSP | CHILI POWDER |
| 1 TSP | GROUND CUMIN |
| 1 TBSP | DRIED THYME |
| 3 PIECES | GARLIC CLOVES (MINCED) |
| 2 MEDIUM | ONIONS (QUARTERED) |
| 2 SPRIGS | FRESH ROSEMARY |
| 5 PIECES | GARLIC CLOVES (PEELED) |
| TO TASTE | SALT & PEPPER |
| - | PRIMEBEEF MEAT THERMOMETER |
STEPS
| 1 | Preheat your oven to 450°F for 30 minutes. |
| 2 | In a bowl, mix together the butter, chili powder, cumin, thymed, minced garlic cloves, salt and pepper until well combined. |
| 3 | Spread the compound butter all around your roast. |
| 1 | Place the onions, garlic cloves and rosemary in a large roasting tray that will also fit your roast. |
| 2 | Place the roast over the onions and cook for 15 minutes at 450°F then reduce the heat to 325°F. Continue to cook until internal temperature is 125°F, for medium rare doneness. |
| 3 | Let rest for at least 30 minutes before serving. |
TIPS
| 1 | You can also pair it with our Roast Beef Sauce and Mushroom Gravy - just make sure to heat them up before serving. |
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