PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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.
ROAST PRIME RIB OF BEEF
Make and share this Roast Prime Rib of Beef recipe from Food.com.
Provided by Frank Butcher
Categories Meat
Time 3h25m
Yield 26 serving(s)
Number Of Ingredients 4
Steps:
- Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
- Place the meat on a rack in a shallow roasting pan.
- Roast in a preheated 450 degree F oven for 25 minutes.
- Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
- Cover loosely and let stand for 15 minutes before carving.
- For the Au Jus: Spoon off any excess fat from the roasting pan.
- Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
- Pour the beef broth into the roasting pan.
- Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
- Season with salt and pepper.
- Strain the roasting juices into a heated sauce boat and serve with the roast.
Nutrition Facts : Calories 48.3, Fat 3.9, SaturatedFat 1.6, Cholesterol 11.9, Sodium 31.8, Protein 3.1
ROASTED PRIME RIB BONES OR BEEF SHORT RIBS
I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
- Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
- Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
- In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
- Add in chopped onions; mix well.
- Pour the sauce over ribs, and mix with your hands to coat the ribs.
- Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
- Delicious!
Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2
KITTENCAL'S PERFECT PRIME RIB ROAST BEEF
NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time P1DT1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
- Cover roast, and refrigerate overnight.
- The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
- Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
- Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
- Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
- Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
- After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
- *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
- Remove meat to a carving board.
- Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
- While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
- Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
- Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
- Add salt and pepper to taste.
- Slice roast (just before serving!) and drizzle with some of the juice.
- *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
- --------------------------------------------.
- APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
- Rare; cook 12-13 minutes per pound or to 130°F.
- Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
- Since every oven cooks differently cooking times are only approximate.
- SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.
Nutrition Facts : Calories 934.8, Fat 76.6, SaturatedFat 31.8, Cholesterol 192.8, Sodium 640.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 52.4
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
SLOW-COOKER PRIME RIB ROAST
Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
- Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
- Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
- Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.
Nutrition Facts : Calories 420, Carbohydrate 2 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 0 g, TransFat 1 1/2 g
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