Reply to "Another Easy & Perfect Prime Rib"

dlsMember

quote:
Originally posted by Pags:
Can't wait for the pictures. Technique sounds great. What are the measurements for the paste ingredients?

The paste was kind of an impromptu thing I threw together on the fly with certain ingredients that we like. As I recall, I put the following in a bowl:

- 1 tbs kosher salt (I kept this low since I had already salted the roast somewhat the night before)
- 3 tbs freshly ground black pepper
- 2 tbs Montreal Steak Seasoning (I run it through a grinder to get it closer to a powder)
- 4 tbs fresh rosemary, minced
- 10 cloves garlic confit, mashed
- 3 tbs Dijon mustard

I then added equal amounts of EVOO and red wine vinegar to the bowl until the mix had a paste consistency that could be applied to the roast. I don't recall the exact amounts, but I'd guess 1/3 to 1/2 cup of each. I start on the low end and add as necessary until I get the consistency that I want.

10/11/1110:44 AM

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