Recipe Background
In our minds, some things appear more complicated and dreadful than they actually are. To be honest, this recipe puts those fears to rest. Texas Best Prime Rib will provide some welcome relief when it comes to tackling what has been dubbed a difficult meal. It isn't difficult at all! The tasty marinade hangs out with a whole juicy ribeye for a day or two to truly make this an outstanding addition to your next special occasion, holiday, or Sunday dinner spread. Don't fear, it will come out tender and full of all of the wonderful juices... just how you like it! So, plan ahead and tackle this very easy Texas Best Prime Rib. Your guests will be so impressed that you alone made the best prime rib of their lives. You did it! Enjoy!
In our minds, some things appear more complicated and dreadful than they actually are. To be honest, this recipe puts those fears to rest. Texas Best Prime Rib will provide some welcome relief when it comes to tackling what has been dubbed a difficult meal. It isn't difficult at all! The tasty marinade hangs out with a whole juicy ribeye for a day or two to truly make this an outstanding addition to your next special occasion, holiday, or Sunday dinner spread. Don't fear, it will come out tender and full of all of the wonderful juices... just how you like it! So, plan ahead and tackle this very easy Texas Best Prime Rib. Your guests will be so impressed that you alone made the best prime rib of their lives. You did it! Enjoy!
Ingredients
- 2 tablespoons black pepper
- 2 tablespoons sugar
- 1/2 cup kosher salt
- 1/4 cup garlic chopped
- 1/4 cup liquid smoke
- 1/4 cup soy sauce
- 1 (4.5-5-pound) whole uncut ribeye
Directions
- In a medium bowl with an airtight lid, add the black pepper, the sugar, the kosher salt, the garlic, the liquid smoke, and the soy sauce and mix well.
- Tightly cover the marinade and refrigerate for 24 hours.
- In a large oven-safe pan with a rack and a lid, add the ribeye and completely cover the top, bottom, and sides with the marinade.
- Tightly cover the ribeye and refrigerate for 24 hours.
- Let the ribeye rest at room temperature for 2 hours.
- Preheat the oven to 450 degrees F.
- Bake the ribeye until the outside is brown and seared, about 30 minutes.
- Lower the oven heat to 250 degrees F and bake until the ribeye reaches an internal temperature of at least 120 degrees F for medium-rare, about 2 hours.
- Let the ribeye rest for 1 hour.
- Cut the ribeye into serving-size pieces.
- Serve the ribeye with its juice.
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