PRIME RIB AND GRAVY
Provided by James Briscione
Categories main-dish
Time 12h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Combine the salt, pepper, thyme, granulated garlic and mushroom powder in a small bowl. Mix well.
- Season the beef on all sides with the salt mixture. Wrap the beef in butcher paper and place in the refrigerator 12 hours, or up to 36 hours.
- Preheat the oven to 250 degrees F.
- Remove the roast from the refrigerator and pat dry with paper towels. Season the beef with the remaining salt mixture.
- Scatter the onions, rosemary and garlic in the center of the roasting pan and drizzle with oil. Put the meat bone-side down on top of the vegetables and place in the oven. Cook until the meat reaches an internal temperature of 110 to 115 degrees F, 3 to 3 1/2 hours (use an instant-read thermometer!!). Remove the meat to a rack and loosely cover with aluminum foil.
- Turn the oven to 500 degrees F. While the oven heats, place the roasting pan on the stovetop over medium heat. Drain any excess fat from the pan, if necessary. Add the beef stock to the pan and bring to a boil, scraping up any browned bits. Reduce the heat to a simmer and cook for 5 minutes. Strain into a smaller saucepan and bring to a simmer.
- Combine the cornstarch and water and mix until smooth. Whisk the cornstarch mixture into the beef stock and return to a simmer. Whisk the butter into the sauce.
- Return the beef to the oven on a rack set over a roasting pan. Roast until well browned on all sides, about 10 to 12 minutes. Remove the meat from the oven and rest 10 minutes before slicing. To slice, remove the strings. Remove the meat from the rack of bones. Put the bones on the rack (with the rawer side up) in the roasting pan and cook until crispy on top, 4 to 5 minutes (watch carefully). Slice the meat into 1/2-inch slices. Pour the gravy into a serving vessel. Serve with the bones, if desired.
PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY
Impress your guests with this delicious rib eye steak topped with Progresso® panko bread crumbs and Parmesan cheese. Beef gravy made with Progresso® beef-flavored broth tops off this elegant entrée.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
- Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
- In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
- Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
- Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.
Nutrition Facts : Calories 770, Carbohydrate 18 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 63 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 1 g, TransFat 1 g
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
ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY
Steps:
- Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
- In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
- Serve the roast with the pan gravy.
More about "prime rib with beef gravy recipes"
PRIME RIB GRAVY RECIPE
From allrecipes.com
5/5 (3)Calories 730 per serving
PRIME RIB GRAVY (NO DRIPPINGS REQUIRED!) - FOODIE …
From foodieandwine.com
5/5 (5)Category DinnerCuisine AmericanCalories 29 per serving
STANDING RIB ROAST (PRIME RIB) | RECIPETIN EATS
From recipetineats.com
EASY, NO-FUSS PRIME RIB | - TASTES BETTER …
From tastesbetterfromscratch.com
BEEF SHORT RIBS GRAVY - A FAMILY FEAST®
From afamilyfeast.com
HOW TO COOK PERFECT PRIME RIB, TENDERLOIN, AND OTHER BEEF ROASTS
From amazingribs.com
HOLIDAY PRIME RIB ROAST WITH PAN GRAVY - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
FOOLPROOF PRIME RIB + GRAVY - DINNER WITH JULIE
From dinnerwithjulie.com
CLASSIC ROAST BEEF AND YORKSHIRE PUDDING RECIPE
From drizzleanddip.com
CLASSIC ROAST PRIME RIB AU JUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PRIME RIB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STANDING RIB ROAST WITH PAN GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BONE IN PRIME RIB ROAST RECIPE | STEAK UNIVERSITY
From mychicagosteak.com
EASY RIBEYE ROAST (PRIME RIB) - GRITS AND GOUDA
From gritsandgouda.com
BONELESS RIB ROAST | BEST BEEF RECIPES
From bestbeefrecipes.com
KENJI’S REVERSE SEAR PRIME RIB : R/SERIOUSEATS - REDDIT
From reddit.com
AIR FRYER PRIME RIB - EATFOODLICIOUS.COM
From eatfoodlicious.com
SOUS VIDE PRIME RIB | BEST BEEF RECIPES
From bestbeefrecipes.com
ALVIN'S PRIME RIB WITH GARLIC BUTTER - FACEBOOK
From facebook.com
RECIPES FOR LEFTOVER PRIME RIB BONES LEFTOVER PRIME RIB ROAST BEEF
From gryphongaming.jodymaroni.com
PRIME RIB WITH BEEF GRAVY RECIPE - TODAY
From today.com
You'll also love