Prime Rib Roast And Popovers Recipes

Steps:

• Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
• Preheat oven to 400 degrees F (200 degrees C).
• Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
• Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

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 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan. Then pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes more until puffy and brown. Serve immediately, it deflates rapidly.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

Steps:

• 1. Pre heat oven at 350F..mix together the mustard and mashed garlic..rub it on both ends and top of roast.mix together the onion soup and water and pour into roasting pan add the roast and bake for 2 hours or meat thermometer reads 170F the roast will be pink inside {just cut a piece of meat and check if done enough} if too rare roast a little longer. when roast is done remove to platter and cover with foil til ready to serve..pore water into small pot and heat the broth and thicken with flour or cornstarch..most of the time I add 2 c f button mushrooms and simmer for 10 to 15 minutes..keep warm until ready to serve or cover and reheat when ready to eat.
• 2. POPOVERS...Preheat oven to 400F..using butter lightly but thoroughly grease six [6 OUNCE } oven proof custard cups or large muffin tins ..set aside and make the popovers...Combine all ingredients in blender container and blend until smooth por batter into prepared containers and bake for 45 70 50 minutes,,if using custard cups place them on a cookie sheet pan......when my children were little they liked to watch the popovers rise..serve with the gravy.
• 3. YORKSHIRE PUDDING....combine the 2 tables dissolved granules into a 10 inch pie plate. set pie plate in oven while you prepare the batter.combine the ingredients with electric mixer or blender.remove pie plate from oven and pour in the batter and bake for 25 minutes or deep golden brown serve immediately cut into pieces.and serve with the gravy.
• 4. I would sometimes serve the little potatoes..cook til just fork tender,,drain place into pie plate or baking pan and pour 1 or 2 table spoons olive or canola oil mix well to coat and bake at the same time the yorkshire pudding is baking until light brown and crispy..you will receive many compliments from your guests YUMMY..

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.