PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY
Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean
Provided by Alvin Zhou
Categories Dinner
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F (260°C).
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch (20 mm) slices.
- Serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams
GARLIC PRIME RIB
Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!
Provided by Chef Mike
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 15
Number Of Ingredients 6
Steps:
- Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
- Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 1 g, Cholesterol 112.7 mg, Fat 48 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 19.4 g, Sodium 395.5 mg
THICK-CRUSTED GARLIC PRIME RIB
Make and share this Thick-Crusted Garlic Prime Rib recipe from Food.com.
Provided by Deb Mattson
Categories Roast Beef
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over
- with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
- 2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
- 3. Remove from oven. Cover loosely with foil and let stand for 15 to 30
- minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy.
- SHALLOT GRAVY: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL).
- Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain.
Nutrition Facts : Calories 510.5, Fat 17.6, SaturatedFat 6.8, Cholesterol 254, Sodium 426.3, Carbohydrate 2.9, Fiber 0.4, Sugar 0.6, Protein 85.8
PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST
Categories Food Processor Beef Garlic Roast Passover Horseradish Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
- Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
- Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
- Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .
CRUSTY GARLIC SPICED PRIME RIB
Although expensive, prime rib is one of the juiciest & most tender cuts of beef - ideal for BBQing over indirect heat. The spice rub takes almost no time to prepare & adds a zesty touch!
Provided by CountryLady
Categories Roast Beef
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir all ingredients together in a bowl& rub over the roast.
- If you do this ahead of time, cover& refrigerate up to 24 hours.
- Heat 1 burner of a double burner BBQ or the 2 outside burners of a 3 burner BBQ to medium (250F- 300F).
- Place roast ongreased grill over unlit burner; close lid& grill, adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in the center registers 140F (for rare) or 150F for medium-rare.
- Transfer to cutting board, tent with foil& let rest for 10 minutes before carving.
Nutrition Facts : Calories 837.5, Fat 75, SaturatedFat 31.2, Cholesterol 165.6, Sodium 267.6, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 36.5
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