Musky Hunter...
Here are 3 that I have used. One is Chris's which uses fresh herbs. I also have a couple of dipping sauces.
The cooking directions are for the oven...this is in response to those who do not have a smoker. Cook however you like. I have done this on the grill and it works great.
Stogie
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Standing Rib Roast Rubs
CHRIS'S HERBED ROAST
2 tablespoon(s) Basil, fresh
2 tablespoon(s) Oregano, chopped
2 tablespoon(s) Parsley, fresh, chopped
2 tablespoon(s) Rosemary, fresh
2 tablespoon(s) Garlic, crushed
1 tablespoon Black pepper
1 1/2 tablespoon(s) Salt
4 tablespoon(s) Olive oil
PREPARATION:
Mix all ingredients into a paste and apply to roast. Let sit overnight.
See below for cooking instructions.
MUSTARD PRIME RIB
2 tablespoon(s) Black peppercorns
2 tablespoon(s) Mustard seed
1/2 cup Mustard, whole grain
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) Rosemary, fresh
PREPARATION:
Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.
See below for cooking instructions.
KEVI'S KING OF THE ROASTS
Worcestershire sauce or A1 Sauce
Horseradish, freshly grated
Yum Yum Steak Seasoning(see below)
PREPARATION:
Rub the sauce on the entire roast, then apply horseradish and finally sprinkle with seasoning. Let sit overnight.
Yum-Yum Steak Seasoning
4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric
PREPARATION:
Mix together and use on any beef.
Makes about 1/2 cup.
Cooking instructions for all recipes: Allow roast to come to room temperature. Pre-heat oven to 200?. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8-10 minutes to do, yes..... it is very awkward to do! About 1/2 cup of fat should render out during this process. Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound...it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125? for rare, 135? for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10? and will allow the juices to re-distribute.
To make your AuJus, add some beef broth or red wine to the roasting pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.
HORSERADISH DIPPING SAUCE
1 cup Sour cream
2 tablespoon(s) Horseradish
1 tablespoon Black pepper
1 tablespoon Worcestershire sauce
PREPARATION:
Mix all ingredients together and then chill.
Peppercorn Sauce
1 cup Beef broth, use some drippings from the roasting pan when making
1 tablespoon Cornstarch
1 tablespoon Water, cold
1 small Bay leaf(s)
1/8 teaspoon Thyme, dried
1/3 cup Wine, dry red
10 Black peppercorns
PREPARATION:
Crush the peppercorns.
Dissolve the 1 tablespoon of cornstarch in the water and then mix into the beef broth.
Bring to boil, stirring constantly. Boil until sauce thickens, about 1-2 minutes.
Add bay leaf and thyme and cook about 15 minutes over medium heat, until the mixture is reduced to 1 cup.
Lower heat and add wine and peppercorns. Simmer for 5 minutes.
Discard the bay leaf before serving.
Makes about 1 1/4 cups.
