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  • Culinary Cam

Yucatan Recado Rojo-Rubbed Prime Rib Soft Tacos #BlendsBash2022 #Sponsored

This is a sponsored post written by me on behalf of the Book Club Cookbook. I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own. This page may contain affiliate links.


My contact at The Book Club Cookbook emailed, asking if I would be interested in trying our a couple of their new spice blends for #BlendsBash2022. Of course! I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what.

So, I perused the choices - of their Book Blends, TV Blends, and Song Blends - decided on Poppy Longstocking, Late Show with Stephen Clove-bert, The Romaines of the Day. I have always loved their clever play on words for all of the blends, especially Don't Stop Bayleave-ing, Dried and Prejudice, and A Wrinkle in Thyme.


For this post, I am sharing a recipe made with the Late Show with Stephen Clove-bert spice blend. This is a Yucatan Recado Rojo Rub, a blend of achiote, coriander, cumin, allspice, Mexican oregano, black pepper, garlic, cinnamon lemon peel, and cloves.


Yucatan Recado Rojo-Rubbed Prime Rib Soft Tacos


The spice blend reminded me of my Cochinita Pibil with Homemade Tortillas. So, I set about making a riff on the recipe with an Angus prime rib roast I had in the fridge.


Ingredients

  • one 4-5 pound beef prime rib roast

  • 1-1/2 cup beef broth

  • 1/2 cup freshly squeezed orange juice

  • 2 Tablespoons olive oil

  • 6 Tablespoons Yucatan Recado Rojo-Rub

  • Also needed: roasting pan with rack and foil for roasting; pickled red onions, salsa, cotija cheese, and tortillas for serving


Procedure


Preheat oven to 450 degrees Fahrenheit. Rub the spice blend all over the roast and place it, fat-side up, on a rack nestled inside a roasting pan. Drizzle with olive oil. Pour broth an orange juice inside the pan and place in the oven. Roast for 15 minutes., uncovered. Then reduce the heat to 350 degrees Fahrenheit, cover the meat, and cook for an additional 15 minutes per pound. My 4 pound roast was in there for just over an hour! Remove from the oven and allow to rest for at least 15-20 minutes.


To serve, slice and offer tortillas, pickled red onions, and cotija cheese for everyone to assemble their own soft tacos. Enjoy!



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*Disclosure: I received product for free from the sponsor for recipe development, however,

I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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