Roast Prime Ribs Of Beef Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
• Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
• Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

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.

Steps:

• Preheat the oven to 425 degrees.
• Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
• At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
• Remove the roast from the oven and allow to stand for 20 minutes before carving.
• After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.

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:

• 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:

• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
• Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

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.

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!

Steps:

• Take roast out of the refrigerator and let stand at room temperature for about 2 hours to take off the chill. Preheat oven to 350 degrees Fahrenheit.
• Mash together the garlic, salt, pepper, oregano, and rosemary; rub seasoning into the roast. Place meat, fat side up, on a rack in a shallow roasting pan.
• Place meat in the oven and roast approximately 45 minutes, until lightly browned. Open the oven and scatter the vegetables in the pan around the roast. Close the oven, then reduce temperature to 225 degrees. Bake approximately 2 1/2 hours for rare(140 degrees on a meat thermometer) or longer for more well done.
• When the meat is done to your satisfaction, take the roast out of the oven and place it on a carving board to rest for about 10 minutes before carving.
• Meanwhile, if enough juice has been rendered by the meat, prepare a natural gravy. Remove excess fat from the pan and place pan over low heat. Stir in suitable amount of water (1 to 2 cups) scraping to deglaze the bottom of the pan. Season with salt and pepper and a dash of Worcestershire sauce. Reduce gravy slightly, strain, and check seasonings. Serve warm with the roast beef.

Steps:

• Preheat the oven to 325°F. Rub the exposed ends of the roast with oil and a sprinkling of salt. Arrange the roast rib side down in a roasting pan and set in the lower third of the preheated oven. After 1/2 hour, baste the ends of the roast with accumulated fat, strew the carrots and onions into the pan, and baste with the fat. Continue roasting, basting again once or twice, to a meat-thermometer reading of 125° to 130°F at the large end.
• Remove the roast. Spoon fat out of the roasting pan. Stir in the thyme and tomatoes, scraping up coagulated roasting juices. Blend in the broth and boil several minutes to concentrate flavor. Correct seasoning, and strain into a warm sauceboat.
• 5 ribs, 12 lbs / serves 12 to 16 / roasts about 3 hours at 325°F
• 4 ribs, 9 1/2 lbs / serves 9 to 12 / roasts about 2 hours and 20 minutes at 325°F
• 3 ribs, 8 lbs, serves 6 to 8 / roasts about 2 hours at 325°F
• 2 ribs, 4 1/2 lbs / serves 5 to 6 / roasts 15 minutes at 450°F, 45 minutes at 325°F
• Rare, 120°F, 12 to 13 minutes per pound
• Medium rare, 125° to 130°F, about 15 minutes per pound
• Medium, 140°F, 17 to 20 minutes per pound