Jeffrey B. Rogers’ Roast Beef Rub

//Jeffrey B. Rogers’ Roast Beef Rub
Jeffrey B. Rogers’ Roast Beef Rub 2015-12-27T15:16:42+00:00

This is a paste-like mixture that is absolutely amazing on any type of roast beef – prime rib, strip loin roasts, sirloin tip roasts, etc. This is a favorite of ours for holiday meals, and it is quick and easy.

Here’s what you’ll need (will vary according to size of roast):

  • 1/3 C. fresh ground black pepper
  • 1/3 C. kosher salt
  • 1 – 4.5 oz. jar of Spice World minced roasted garlic
  • 1/2 C. prepared horseradish
  • 1 Tbsp granulated onion
  • 2 Tbsp finely chopped rosemary
  • 1/3 C. extra-virgin olive oil
  • Wired Probe Thermometer

Directions

  • Combine all ingredients except for olive oil in a small mixing bowl.
  • Once combined, slowly begin to add the olive oil and keep mixing. You want the mixture to be like a wet paste, but not overrunning with olive oil. To much olive oil and the mixture will not form a crust when it goes into the oven.
  • Doing the presentation side last, rub a thin coating of the mixture on the roast. Do not rub it on thick or it will not dry out in the oven to form a crust.
  • Wrap the roast in plastic wrap and refrigerate overnight.
  • Preheat oven to 500 degrees F.
  • Place roast in a shallow roasting pan on a rack.
  • Insert a wired probe thermometer into the thickest part of the roast. Using wired thermometer will prevent you from having to open the oven to check the internal temperature.
  • Put roast into 500 degree oven uncovered for 20 minutes.
  • After 20 minutes, reduce cooking temp to 250 degrees and roast until desired doneness is reached. I shoot for 135 degrees, which after resting, yields a perfect medium roast.
  • Allow to rest 10-15 minutes before slicing

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