Perfect Prime Rib
- 4 to 8 pounds boneless H-E-B Prime or Natural Angus Beef Ribeye Roast
- ¼ to ½ cup Adams Sear-N-Crust Prime Rib & Steak Rub
- ¼ cup Adams Rib, Roast and Steak Rub
- 1 jar Robert’s Reserve Onion Blossom Horseradish Dip
1. Heat oven to 300°F for whole roast or 325°F for half roast (refer to label). Spread Prime Rib dry-rub seasoning over top and all sides of roast to coat well. Next Sprinkle Rib, Roast and Steak over top side of roast.
2. Place roast on a rack in a shallow roasting pan, fat side up. Place in oven; cook 20 minutes per pound for a rare center or 25 minutes per pound for a medium-rare center. Additional 5 minutes per pound with Bone-in.
3. Remove from oven and let roast stand 15 minutes; then carve into slices as thick as you wish. Serve beef with Horseradish Dip on the side.
Too RARE? If beef requires further cooking after carving into slices-
Keep a large skillet heated and ready to use on your stovetop; simply place the beef slice in the hot skillet 1 to 2 minutes per side to reach preferred doneness.
- 4 servings
- 2 Cans Black Eye Peas, Drained
- 1 Jar Robert’s Reserve: Red Pepper and Onion Dip
- 1 Package HEB: Pico de Gallo
- 1 TBSP Adam’s Reserve: House Rub
1. Mix all ingredients together in the large container.
2. Refrigerate until service. Overnight best!
3. Serve with Water crackers, Tortilla chips or Pita.
Mix it up with:
- Black Beans
- Other Veggies
Dill Caper Salmon
- 1 lb Atlantic Salmon
- 1 TBSP Adam’s Reserve: Citrus Seafood or SW Ancho
- ¼ Cup Robert’s Reserve: Lemon Dill Caper Sauce
- 2 TBSP Feta Cheese, crumbled
- 1 TBSP Basil, Fresh, Sliced
1. Preheat oven to 400°f.
2. Place salmon skin side down on a foil wrapped baking sheet.
3. Top with Adam’s rub. Layer Sauce and cheese.
4. Bake 10 minutes per inch, usually 12-15 mins.
5. Top with fresh basil before service.