PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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
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
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
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
CHUMLEY'S PRIME RIB
This is gooood! This recipe is mostly from The Frugal Gourmet Celebrates Christmas cookbook, I added the garlic powder, you can eliminate it if you like. This goes good with Chumley's Horseradish Cream for Beef, #364510 and Blue Cheese Butter for Steaks, #364945. The ingredient measurements, you will have to play with, except for the pepper and garlic powder, I usually end up using more of the liquids and the mustard, you will see. The meat should be evenly coated (but not drowned) with the liquids and coated with the mustard (but not encrusted). I also stick toothpicks in the meat to make like coat hooks to hold the onions on. I use about 2 cups of onions, I'm an onion freak. Yes, the onions will be cremated, I'm warning you now, so don't write that up in a review, they still make a good garnish. I made this last Easter and my daughter's boyfriend's dad thought that I was going to throw them away, I told him "no" that this is the best part and he agreed. I use low sodium soy sauce but that is up to you. You can use whatever size roast you want, just adjust the seasonings and cook time,
Provided by Chumleyathome
Categories Roast Beef
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Rub the seasonings on the roast in the order listed.
- Place the roast on a rack, fat side up in a roasting pan. Pack the onions on the roast.
- Roast in a 450 degree oven for 20 minutes.
- Reduce the oven temperature to 325 degrees and roast 1 hour.
- Reduce the temperature again to 300 degrees and roast about 1 hour more. Cook the roast at this temperature until it is done to your liking. The recipe says 115 degrees for rare in the center with a meat thermometer. I go to about 135, that is a pretty good medium.
- Remove the roast from the oven and allow it to stand for 15 minutes in a warm place.
- Slice and serve immediately.
Nutrition Facts : Calories 1148.9, Fat 98.2, SaturatedFat 40.4, Cholesterol 257.6, Sodium 297, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 60
CHUMLEY'S HORSERADISH CREAM FOR BEEF
This is easy and delicous, it is from The Frugal Gourmet Celebrates Christmas cookbook. This is great with prime rib, grilled steaks, grilled burgers, corned beef or anything, I've even used it on baked potatoes sprinkled with fresh chopped chive. If you need more or less, it's just equal parts of everything. Drain the horseradish on the side of the jar with a fork before you take it out to remove most of the liquid or the sauce will be watery.
Provided by Chumleyathome
Categories Low Protein
Time 10m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients, chill, serve with beef.
Nutrition Facts : Calories 508, Fat 42.8, SaturatedFat 13.9, Cholesterol 54.1, Sodium 848.8, Carbohydrate 31, Fiber 2.6, Sugar 11.5, Protein 4.1
PRIME RIB RECIPE BY TASTY
It's hard to find a cut of meat that's as pretty, as satisfying, and as delicious as a prime rib: it's just fact. It's a treat unto itself, with melt-in-your-mouth meat that's hard to beat. But amazing prime rib is tough to come by at a good price, and that's why we're bringing you the best of both worlds: garnished with a garlic-herb Butter, our prime rib will convince you that you never need to pay top dollar at a restaurant again.
Provided by Jody Tixier
Categories Dinner
Yield 8 servings
Number Of Ingredients 3
Steps:
- On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
- Generously season the prime rib all over with salt and pepper.
- Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
- Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
- Preheat the oven to 450˚F (230˚C).
- Roast the prime rib for 30 minutes.
- Reduce the oven temperature to 325˚F (160˚C).
- Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
- Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
- Transfer the roast to a cutting board and carve.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 0 grams, Fat 81 grams, Fiber 0 grams, Protein 88 grams, Sugar 0 grams
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