Prime Rib Ala Matt Recipes

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

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:

• 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.

Steps:

• Place roast, bone side down, in a roasting pan.
• Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone.
• Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

Steps:

• 1.Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes. 2.Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder. 3.Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet. 4.Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through. Nutritional Information

Steps:

• First I would completely thaw out the prime under refrigeration. Then pre-heat oven to 275* at the bake setting. After beef is completely thawed I would recommend sprinkling a generous amount of Salt, Pepper, dry thyme, garlic powder, and onion powder over the Fat Cap ( always cook roasts Fat Side Up...A.K.A. the Fat Cap). Then I would add a mixture of Heinz 57, A-1, and Kitchen Bouquette and slap that on top of the Fat cap also. Next.. find a nice size roasting pan that will fit your prime beef, then add a warm beef liquid (beef broth) about 1" or 1 1/2" from the bottom of pan. Then add beef to the roasting pan. (Periodically check the liquid to make sure it hasn't completely evaporated. If so, add more liquid). I don't recommend covering the roast at all because I like a nice crispy crust! If you prefer it not crispy do the same method but cover it tight with foil wrap. The key is "slow and low" which means.. slow cooking and low temperature. Cook the beef at a low temperature of 275* and slowly for 2.5 to 3 hours. (the time may vary a little bit according to how your oven puts out heat. Cook until the internal cooking temperature is between 125* and 130*. When finished allow the beef to rest for 5 to 7 minutes at room temperature. While beef is resting... i would make a beef jus sauce out of the pan drippings consisting of garlic, rosemary, salt, pepper.