Easy Prime Rib Roast Recipes

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice several slits into the top of prime rib; push garlic cloves into slits. Coat prime rib with olive oil and season with salt and pepper. Arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan.
• Bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. An instant-read thermometer inserted into the center should read at least 125 degrees F (52 degrees C). Allow prime rib to rest 15 minutes before slicing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
• Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
• Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

Steps:

• Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
• Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
• Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
• Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
• Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
• Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
• Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
• Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
• It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.

Steps:

• For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
• For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
• Cut the roast into 1-inch-thick slices and serve with the sauce.

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

Steps:

• Preheat oven to 500º.
• Mix seasonings together and pat all over the roast.
• It probably won't stick very well to the fat side but that's ok.
• Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
• Bone side up (fat side down).
• Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
• Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
• Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
• DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
• ****The 2 hours starts as soon as the roast is put in the oven****.
• After two hours, take it out and check the temperature.
• If it's 140º, it's perfect!
• If it's cooler, put back in oven at 375º until it reaches 140º.
• This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
• Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

Steps:

• Let the prime rib roast stand at room temperature for about an hour.
• Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
• Poke holes in the roast at 1 inches intervals with a fork.
• Rub top and sides of roast with the 2 T. of Worcestershire sauce.
• Rub the powdered seasonings all over the top and sides of roast.
• Place fat side up in pan. Don't cover and don't add water/liquid.
• Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
• The actual roasting time will depend on the size roast that you have.
• Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
• 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.