SPICE-RUBBED PRIMERIB ROAST
| Prep Time | 1 HOUR & 40 MINUTES |
| Difficulty | INTERMEDIATE |
| Good For | 8 PEOPLE |
Ingredients
| 1 | 3 KG - AGED ANGUS PRIME RIB SLAB, CHOICE GRADE |
| 2 | 1 STICK - UNSALTED BUTTER, ROOM TEMPERATURE |
| 3 | 2 TSP - CHILI POWDER |
| 4 | 1 TBSP - GROUND CUMIN |
| 5 | 1 TBSP - DRIED THYME |
| 6 | 3 PIECES - GARLIC CLOVES (MINCED) |
| 7 | 2 MEDIUM - ONIONS (QUARTERED) |
| 8 | 2 SPRIGS - FRESH ROSEMARY |
| 9 | 5 PIECES - GARLIC CLOVES (PEELED) |
| 10 | TO TASTE - SALT & PEPPER |
| 11 | 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. |
| 4 | Place the onions, garlic cloves and rosemary in a large roasting tray that will also fit your roast. |
| 5 | 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. |
| 6 | 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. |
