Brians Ultimate Prime Rib Recipes

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PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

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.

THE BEST PRIME RIB EVER



The Best Prime Rib Ever image

This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.

Provided by Annabelle Kennedy

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7

1 (4 pound) boneless prime rib roast
2 tablespoons olive oil
6 cloves garlic, minced
3 teaspoons salt
3 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Place prime rib in a roasting pan, fat-side up.
  • Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg

BRIAN'S GARLICKY PRIME RIB



Brian's Garlicky Prime Rib image

After getting tired of our standard prime rib recipe (my mom's old fave), I decided to start experimenting with different tactics to cook a roast. This is what I ended up with...the pan juices alone are worth giving it a try!!...and the roast isn't too shabby either! Serve with garlic mashed potatoes and steamed green beans with slivered almonds.

Provided by Brian Slowleigh

Categories     Main Dish Recipes     Roast Recipes

Time 4h35m

Yield 8

Number Of Ingredients 13

1 envelope dry onion soup mix
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons maple syrup
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons bacon drippings
1 tablespoon mustard powder
¼ teaspoon hot sauce
1 cup amber or dark beer
1 (5 pound) prime rib roast
2 cloves garlic, cut into slivers
¼ cup olive oil
salt and ground black pepper to taste

Steps:

  • To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
  • Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
  • Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
  • Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
  • Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).

Nutrition Facts : Calories 603.1 calories, Carbohydrate 8.2 g, Cholesterol 106.3 mg, Fat 49.3 g, Fiber 0.4 g, Protein 28.2 g, SaturatedFat 18.3 g, Sodium 741.5 mg, Sugar 3.4 g

THE ULTIMATE, PRIME RIB



The Ultimate, Prime Rib image

This method for cooking a roast will give you an even temperature throughout the entire piece of meat. I also tell how to choose the best roast to cook. For additional pictures, please visit: http://www.capnrons.com/R_M_Prime_Rib.html?ID=RZ_11_09

Provided by Capn Ron

Categories     Meat

Time 1h34m

Yield 1 Roast, 4-6 serving(s)

Number Of Ingredients 6

4 -5 lbs prime rib roast, # 7 - # 10 bones
6 garlic cloves
kosher salt, To Taste
black pepper, To Taste
cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste
1 medium onion, Sliced Lengthwise

Steps:

  • 1. Preheat the oven to 500.
  • 2. When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate.
  • 3. Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it.
  • 4. Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it.
  • Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter.
  • 5. This temperature (120 degrees) makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough.
  • 6. Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce.
  • 7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables inches Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.

Nutrition Facts : Calories 1832.1, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 296.7, Carbohydrate 4.1, Fiber 0.6, Sugar 1.2, Protein 103

BRIAN'S ULTIMATE PRIME RIB



BRIAN'S ULTIMATE PRIME RIB image

Categories     Beef

Number Of Ingredients 9

(For 5 lbs. rib roast)
1/2 Garlic bulb
1 tsp. horseradish
2-3 Tbsp. Olive oil
2 tsp. Rosemary
2 tsp. Thyme
2 Tbsp. salt
1/2 tsp. black pepper
Red wine

Steps:

  • Preheat oven to 450. Mix garlic, horseradish and olive oil in food processor, adding just enough olive oil to make a paste. Put mixture in a bowl and add rosemary, thyme, salt and pepper. If necessary, add more olive oil to keep mixture as a "smearable" paste. Put rib roast in pan, ribs down. Smear the paste on top of rib roast. Cook at 450 degrees for the first 30 minutes. Then reduce to 350 degrees for the rest of the cooking time. Total cooking time should be 15 minutes per pound. Take rib roast out of oven and scrape paste off (it should have made a crust on top). Do not save or eat this crust, it is way too salty. Remove roast from pan and place on cutting board. Put roasting pan, with drippings, on burner. Add about 1/2 cup red wine. Simmer and deglaze pan, scraping as you go. Cut the ribs off the bottom of the roast and put on a platter. Pour gravy on top.

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Top Asked Questions

How to cook a prime rib roast in the oven?
Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender. Preheat the oven to 500 degrees F (260 degrees C). Place prime rib in a roasting pan, fat-side up. Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast.
How much seasoning do you put on a 4 pound rib roast?
1 1 (4 pound) boneless prime rib roast 2 2 tablespoons olive oil 3 6 cloves garlic, minced 4 3 teaspoons salt 5 3 teaspoons ground black pepper 6 1 teaspoon dried thyme 7 1 teaspoon dried rosemary
How much flour do you put in a beef rib roast?
Ingredients 1 1 tbsp unbleached all-purpose flour 2 1 tsp salt 3 1 tsp ground black pepper 4 1 tsp onion powder 5 1/2 tsp garlic powder 6 1 roast beef prime rib, about 4.5 lbs (2 kg) with the bone, at room temperature for 1 hour More ...

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