BEEF RIB ROAST
Our mom-Elizabeth Lorenz Abel-topped beef rib roast with bacon and onion. Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers. -Betty Abel Jellencich, Utica, New York
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts :
FOOLPROOF RIB ROAST
I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
Provided by SALSIEPIE
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g
KITTENCAL'S PERFECT PRIME RIB ROAST BEEF
NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time P1DT1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 934.8, Fat 76.6, SaturatedFat 31.8, Cholesterol 192.8, Sodium 640.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 52.4
RIB ROAST OF BEEF
Provided by Ann Seranne
Categories dinner, easy, roasts, main course
Time 4h
Yield 4 to 8 servings (about 2 servings per rib)
Number Of Ingredients 4
Steps:
- Remove the roast from the refrigerator 2½ to 4 hours before cooking.
- Preheat the oven to 500 degrees.
- Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
- Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 7 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 133 milligrams, Sugar 0 grams
PRIME RIB ROAST
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, roasts
Time 4h15m
Yield Serves 10 to 12
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
More about "beef rib roast cooking times recipes"
HOW TO COOK A RIB ROAST LIKE A PRO - STEAK UNIVERSITY
From mychicagosteak.com
Estimated Reading Time 8 mins
RIB OF BEEF RECIPES - BBC FOOD
From bbc.co.uk
COOKING TIMES AND CONVERSION TABLES | AUSTRALIAN BEEF - RECIPES ...
From australianbeef.com.au
ROLLED RIB ROAST RECIPES - THERESCIPES.INFO
From therecipes.info
HOW TO ROAST BEEF: TRADITIONAL ROAST BEEF RECIPE
From goodhousekeeping.com
PRIME RIB ROAST (THE BEST) - RICARDO
From ricardocuisine.com
OVEN ROAST KNOW HOW - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
HOW TO COOK BEEF RIB ROAST RARE - COOKING TOM
From cookingtom.com
STANDING RIB ROAST COOKING TIMES | LOVETOKNOW
From cooking.lovetoknow.com
BEEF ROAST COOKING TIMES
From certifiedangusbeef.com
BONELESS RIB ROAST - TIPBUZZ
From tipbuzz.com
BONE-IN RIB ROAST RECIPE - IT'S EASIER THAN YOU THINK!
From recipeforperfection.com
SMALL RIBEYE ROAST - 101 COOKING FOR TWO
From 101cookingfortwo.com
THE BEST BEEF RIBS IN OVEN RECIPE: EASY AND DELICIOUS
From tinykitchendivas.com
ROTISSERIE ROAST KNOW HOW - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
OVEN-BAKED BEEF BACK RIBS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
HOW TO COOK A BONELESS BEEF RIB ROAST WITH GREG FLY
From gregfly.com
STANDING RIB ROAST (PRIME RIB) | RECIPETIN EATS
From recipetineats.com
HOW LONG TO COOK A BEEF RIB ROAST CALCULATOR | CALCULATE …
From calculate-this.com
STANDING RIB ROAST RECIPE (PRIME RIB) | KITCHN
From thekitchn.com
RIB ROAST COOKING TIMES - THERESCIPES.INFO - THERECIPES
From therecipes.info
PERFECT RIB EYE ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
BONELESS PRIME RIB ROAST RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
BONE IN RIB ROAST COOKING TIME - PERFECT DESCRIPTION
From solsarin.com
OVEN BAKED BEEF RIBS EASY RECIPE - JAMIE GELLER
From jamiegeller.com
BEEF RIB ROAST BONE IN COOK TIME : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PRIME RIB ROAST: THE SLOW-ROAST METHOD RECIPE
From thespruceeats.com
HOW LONG DO I COOK A 4 LB BEEF ROAST - COOKING TOM
From cookingtom.com
HOW TO COOK THE PERFECT PRIME RIB (STANDING RIB ROAST)
From vincentsmeatmarket.com
ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
COOKING TIMES FOR BEEF FILLET JOINT - JOHNSON DIANOW
From johnsondianow.blogspot.com
ROAST BEEF COOK TIME - HOW TO COOKING TIPS - RECIPETIPS.COM
From recipetips.com
BEEF RIBEYE ROAST COOKING TIMES - THERESCIPES.INFO
From therecipes.info
TIMETABLE FOR ROASTING MEATS - BETTYCROCKER.COM
From bettycrocker.com
BEEF COOKING TIMES AND ROAST CALCULATOR
From cookingtimes.co.uk
HOW TO COOK RIB OF BEEF - BY THE GREAT BRITISH MEAT COMPANY
From greatbritishmeat.com
BEEF RIB ROAST RECIPE | WOOLWORTHS
From woolworths.com.au
HOW TO ROAST AND CARVE RIB OF BEEF | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK ROLLED RIB OF BEEF - OUR RECIPE | FARMISON & CO™
From farmison.com
HOW LONG TO COOK A STANDING RIB ROAST - BLOGCHEF
From blogchef.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love