Sues Perfect Prime Rib Recipes

Steps:

• 1. Select a prime rib roast well marbleized with white or cream colored fat. (Follow these same directions for ANY size roast.) I choose a roast with at least 4 ribs or more. Also, I ask the butcher to remove the bones, put tie them back to the roast. This will make slicing so very easy!
• 2. Let meat stand at room temperature for at least one hour before cooking (longer is better). I leave it out on the counter for 4 hours. The goal is to get it to room temperature and let it stand at room temp (this aids in the cooking technique).
• 3. Preheat oven to 375 degrees.
• 4. Rub meat with salt (if you have Lawry's seasoned salt, use it if not, regular salt also works); sprinkle with pepper.
• 5. Place meat on a rack fat side up in a shallow roasting pan. Make sure the sides of the pan are not too high. Maybe 2-3 inch sides or the meat will not brown properly. Also, make sure the roasting pan is only slightly bigger than the roast itself. This will allow the juices to accumulate and not evaporate! DO NOT COVER; DO NOT ADD WATER.
• 6. Put roast in oven; cook for just one hour at 375. It will crackle and get a beautiful layer or crust to it. After one hour, turn off heat, but DO NOT open oven door at any time until ready to serve. (You can do this step early on and let the oven cool down completely before turning on the oven again.)
• 7. Regardless of the length of time meat has been in the oven 30 - 40 minutes before serving, TURN OVEN ON again. Reset temperature to 375 degrees and set a timer for 30 minutes. Once the oven comes up to temperature (this may take up to 15 minutes), test the temperature of the meat. If not cooked to desire temperature, cook for the remaining 15 minutes or until desired temperature is reached. If your roast is a bit smaller, you can check the temperature around 20-25 minutes. You want around 120 degrees, because it will continue to cook as it rests (130 degrees for medium rare).
• 8. Now open the door; remove roast to serving platter.
• 9. Cover with foil, and let rest for 10-15 minutes. Save the pan drippings for Au Jus. You can also make Yorkshire puddings from the fat you reserve.
• 10. To Make the Au Jus Sauce, while the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan. Place on the stove top over medium heat. Add the flour and cook, stirring, to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan. Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve alongside the prime rib.
• 11. The meat will be very brown and crisp on the outside. Carve into slices. You'll find it beautifully pink all the way through, juicily oozing the succulence which proves that the meat is a medium rare. NOTE: If you do not like medium rare meat, please do not make this roast! Prime rib should never be cooked to medium. It will end up like the bottom of your shoe! Leave the medium and well done meat for other cuts of your choice.
• 12. The link to my method of https://www.justapinch.com/recipes/dessert/pudding/yorkshire-pudding-perfect-with-prime-rib.html. To me, Prime rib is not done unless there is Yorkshire Pudding! :)

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
• Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
• Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
• Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
• Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
• While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

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.

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:

• Combine garlic and herbs, then rub the mixture evenly over the surface of the meat.
• Roasting:
• Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat.
• Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat.
• Roast at 350, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature).
• Note:.
• Over cooking meat will dry it out, and toughen it.
• Internal temperature of meat will continue to raise 5 more degrees during standing time.
• Carving:.
• Allow roast to stand 15-20 minutes before carving.
• Proper carving will make meat more tender.
• Slice across the grain of meat.
• Serve with horseradish and au jus, as desired.
• Au Jus:.
• Remove meat from pan, and drain off excess fat.
• Place pan on top of stove, and add onions. Cook and stir over medium heat 3-5 minutes.
• Add broth. Stir until meat juices attached to pan are dissolved.
• Continue to simmer until liquid is reduced to desired strength.