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Oven-Roasted Prime Rib with Dry Rib Rub
Linda Fridley uses this rub to season meats served at the South Dakota governor's residence. Beef rib roast makes an elegant option, but the spice rub complements pork or chicken, too.
Although Linda has prepared state dinners for as many as 650, she hesitates to call herself the South Dakota governor's chef. The atmosphere at the new 14,000-square-foot mansion in Pierre is too laid-back for such titles. But when she does cook, South Dakota beef often headlines the menu. Juicy, spice-rubbed prime rib is Linda's favorite.
Linda uses a family recipe to give the beef a savory crust. Over the years, she's learned that the secret is rubbing the meat with olive oil before putting the spice rub on top. "After [people] eat it, they want the recipe," Linda says. She sends them home with a bag of dry rub.