Roast Prime Ribs Of Beef With Shiitake Pan Gravy Recipes

Steps:

• For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
• Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
• For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
• Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.

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.

Steps:

• Remove the roast from the refrigerator 2 or 3 hours before cooking.
• Preheat oven to 450.
• Rub butter on the cut ends of the roast.
• Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
• Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

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:

• 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 saute the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and saute 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 saute 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.

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.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
• Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
• Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
• Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
• Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.