THE PERFECT PRIME RIB ROAST
This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.
Provided by Luckyz Recipes
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g
EASY PRIME RIB ROAST
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Provided by TheGoddessGiGi
Categories Main Dish Recipes Roast Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
Steps:
- Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
- Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
- Preheat an oven to 500 degrees F (260 degrees C).
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g
PRIME RIB ROAST
Make and share this Prime Rib Roast recipe from Food.com.
Provided by Miss Annie
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
- Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
- May be served with Horseradish sauce.
Nutrition Facts : Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3
PRIME RIB ROAST
Make and share this Prime Rib Roast recipe from Food.com.
Provided by Mebriella
Categories Roast Beef
Time 3h10m
Yield 1 roast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Coat the prime rib with the thick worcestershire sauce.
- Coat with the garlic powder, salt, and pepper.
- Insert oven safe thermometer, or you can use an instant read thermometer.
- Place roast in a roasting pan.
- Place prime rib in the oven and roast for 25 minutes.
- After 25 minutes, turn the oven down to 275 degrees and cook the prime rib's internal temperature reaches 130 degrees.
- Remove prime rib and let rest until the internal temperature reaches 135 - 140 degrees before slicing.
- Use the prime rib bits for the au jus if you wish.
- Enjoy!
Nutrition Facts :
NORB'S PRIME RIB ROAST
Make and share this Norb's Prime Rib Roast recipe from Food.com.
Provided by Norb5960
Categories Roast Beef
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix garlic and beef base. On the roast, rub some worchestershire, then beef base/garlic mixture, then Montreal seasoning.
- Wrap in plastic and let sit for 2 hours to reach room temperature.
- Remove from plastic and sprinkle liberable amounts of Kosher salt and some ground pepper and place it, bone side down, on a grate in an uncovered pan.
- Cover exposed grate with foil and place small red potatoes around. Spray potatoes with olive oil and sprinkle Season All on top.
- Sear in a very hot oven (preheated 475 degrees) for 20 minutes, reduce heat to 275 degrees, and cook until temperature reaches 130 degrees (around 90 minutes).
- Remove from oven, cover, and let it rest for 10 minutes before cutting.
Nutrition Facts : Calories 2126, Fat 164.9, SaturatedFat 68.7, Cholesterol 365, Sodium 290.5, Carbohydrate 67.6, Fiber 7.2, Sugar 4.2, Protein 87.6
COLEMAN PRIME RIB ROAST
Coleman is a well-known organic ranch in Colorado. I admit to being rather intimidated by Prime Rib before I tried this simple but wonderful recipe from their website. Actually, the marinade works well on a variety of cuts.
Provided by winkki
Categories Roast Beef
Time 2h40m
Yield 8-12 six oz servings
Number Of Ingredients 6
Steps:
- Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
- Preheat oven to 450F.
- Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
- Rub meat with marinade.
- Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
- Reduce oven temp to 350F.
- For boneless roast cook 15-18 minutes more per pound.
- For bone-in roast cook 26-32 minutes more per pound.
- Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
- Remove from oven and let rest 10 minutes before carving.
Nutrition Facts : Calories 909.7, Fat 83.6, SaturatedFat 32.4, Cholesterol 165.6, Sodium 121, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 36.2
PRIME RIB RECIPE BY TASTY
It's hard to find a cut of meat that's as pretty, as satisfying, and as delicious as a prime rib: it's just fact. It's a treat unto itself, with melt-in-your-mouth meat that's hard to beat. But amazing prime rib is tough to come by at a good price, and that's why we're bringing you the best of both worlds: garnished with a garlic-herb Butter, our prime rib will convince you that you never need to pay top dollar at a restaurant again.
Provided by Jody Tixier
Categories Dinner
Yield 8 servings
Number Of Ingredients 3
Steps:
- On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
- Generously season the prime rib all over with salt and pepper.
- Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
- Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
- Preheat the oven to 450˚F (230˚C).
- Roast the prime rib for 30 minutes.
- Reduce the oven temperature to 325˚F (160˚C).
- Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
- Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
- Transfer the roast to a cutting board and carve.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 0 grams, Fat 81 grams, Fiber 0 grams, Protein 88 grams, Sugar 0 grams
PRIME RIB ROAST
This is a classic prime rib recipe cooked on the grill. The secret is to keep the temperature low enough during cooking and to remove it from the grill when done. Be sure to grill indirectly and also use a drip pan to catch the drippings.
Provided by CHEF GRPA
Categories Roast Beef
Time 3h20m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- 1. Prepare grill for indirect grilling with a large dripping pan under where the roast will be. Aim for a grill temperature around 375*F. Periodically add water to the pan to keep the drippings from burning away if you want to make gravy. Make sure you know the weight of your prime rib. Plan on grilling indirectly for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly.
- 2. With a sharp paring knife make a series of 1/2 inch deep holes every 2 inches all over the roast. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest. Combine black pepper, dried rosemary, salt and paprika and rub over the surface of the meat. When the grill is ready, place the roast on the well oiled grate directly over the dripping pan. Cook for about 12 to 14 minutes per pound. An 18 pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to over cook this roast.
- 3. When the meat reaches an internal temperature of 115 to 125*F. remove it from the grill. Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30. If you want the roast rare to medium rare, remove from the grill when the temperature is 115*F. and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125*F. and let it rest for 30 minutes.
- My Note: I made a 7 rib, 12.21 lb prime rib with this receipe for Easter and to day that it was wonderful is a understatement. I did not use the dried rosemary on the rub since I but extra garlic and fresh rosemary in the slits and I am glad that I used the fresh instead. everyone raved aboutit and this 24 people. I could not make copies fast enough for all the people who wanted the recipe. The best thing is once it was on the grill, I didn't need to think about it at all. UPDATE: I used fresh rosemary and garlic as suggested. Only change - I used cayenne ILO of paprika in my rub. Cooked faster than recipe said, but turned out medium to medium rare with internal temp of 140 when I pulled it off the grill. I used a Brinkman four flame gas grill and tried to keep the temp at 325*F. My roast was 14.5 pounds and total cooking time was just under 3 hours. Everyone love it - so that is my measure.
Nutrition Facts : Calories 10.1, Fat 0.3, SaturatedFat 0.1, Sodium 1164.3, Carbohydrate 2.2, Fiber 0.9, Sugar 0.1, Protein 0.4
LAWRY'S PRIME RIB ROAST
From the original Lawry's The Prime Rib on La Cienaga Blvd. in Beverly Hills. An elegant way to serve your prime rib roast. I'll also post the horseradish recipe. Adjust cooking time for amount of meat.
Provided by Zephs Wife
Categories Roast Beef
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Sprinkle fatty cap of roast with seasoned salt to your taste.
- In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
- Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
- Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
- Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium or approximately 20 to 25 minutes per pound.
- Remove from oven and let stand 20 minutes before carving.
- Using a sharp carving knife, slice meat across the grain for serving.
- Discard rock salt.
- Serve with Lawry's Whipped Cream Horseradish.
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