CLASSIC PRIME RIB FOR A SMALL CROWD
This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green. If you're feeling ambitious, use the beef drippings to make Yorkshire pudding.
Provided by Mark Bittman
Categories dinner, easy, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 4
Steps:
- Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
- Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
- Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
- Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 106 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 44 grams, Sodium 970 milligrams, Sugar 0 grams
REVERSE-SEAR PRIME RIB ROAST
After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Provided by hello angie
Categories Main Dish Recipes Roast Recipes
Time 14h11m
Yield 20
Number Of Ingredients 6
Steps:
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg
CLASSIC PRIME RIB RECIPE
This classic Prime Rib recipe is the perfect dish for holidays or large family gatherings. Learn how to cook a delicious and easy prime rib recipe complete with homemade au jus!
Provided by Megan Miller
Categories Main Course
Time 4h5m
Number Of Ingredients 6
Steps:
- First, remove the roast from the refrigerator and sprinkle generously with salt all over. Allow the roast to sit out for about 3 hours or until it has reached room temperature to ensure more even cooking.
- Once the roast has reached room temperature, preheat the oven to 500F and pat the roast dry with paper towels. Sprinkle again generously with salt and pepper, then place into a roasting pan fat side up, bone side down. Insert a thermometer into the thickest part of the roast. Brown the roast at 500F for 15 minutes, then reduce the heat to 325F and cook for about 13-15 minutes per pound for medium rare. Once the roast has reached your desired temperature, tent with foil and allow to rest for about 20-30 minutes before carving. Once rested, cut away the strings on the roast and remove the bones, either throwing them out or reserving them for a soup. Cut into 1/2 inch thick slices across the grain.
- Now, make the au jus. Pour the drippings from the roasting pan into a sauce pan and put on medium high heat. Once bubbling, pour about 1/4 cup of flour into the mixture, whisking vigorously to break up any lumps. Slowly add in 2-3 cups of water or beef stock, cooking until the mixture thickens. Season the gravy with salt and pepper, then put through a sieve to ensure there aren't any lumps. Serve hot over the slices of prime rib.
Nutrition Facts : Calories 691 kcal, Carbohydrate 3 g, Protein 31 g, Fat 60 g, SaturatedFat 25 g, Cholesterol 137 mg, Sodium 105 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TWO PRIME RIB AU JUS RECIPES (CLASSIC BEEF AND RED WINE)
Two Quick and Easy Prime Rib Au Jus Recipe's - the perfect accompaniment to our Melt-in-Your-Mouth Prime Rib Recipe and Smoke Prime Rib Recipe. Your holiday dinner will be extra special with a butter soft prime rib roast and beef au jus.
Provided by Darcey Olson
Categories Condiments
Time 5m
Number Of Ingredients 15
Steps:
- Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
- Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
- Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
- Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
- Add the shallots and cook for 30 seconds, stirring occasionally.
- Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
- Sift the flour over the red wine mixture and whisk for one minute.
- Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you've tasted the reduced sauce.
- Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.
Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 266 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CLASSIC PRIME RIB (REVERSE SEAR)
This classic prime rib recipe uses the reverse-sear method to create mouth watering, medium-rare meat throughout the entire roast. It doesn't get better than that.
Provided by Cheryl
Categories Main Course
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 250F/121C.
- PREPARE ROAST: Pat roast dry with paper towel. Insert garlic slivers into roast all over between meat and fat (separate with fingers and slip in garlic). Leave the fat cap on the top of the meat for great flavor. If using Dijon, smear it all over roast. Season roast liberally with kosher salt and black pepper. Sprinkle on thyme if using. Place roast, bone side down, in shallow pan lined with foil (for easier clean up). If you have a temperature probe, insert it in the center of the roast. If not use an instant-read thermometer.
- START ROASTING AT LOW TEMP: Roast in oven, fat side up, at 250F/121C for about 2 to 2 1/4 hours or until internal temperature reaches 120F/49C for medium rare on instant thermometer (you'll be cooking it longer later on). Or 130F/54.4C for medium. Remove roast, cover loosely with aluminum foil and let it rest for at least 30 minutes and up to 90 minutes.
- FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. 10 minutes before you're ready to serve, place roast in hot oven. Roast for 6-10 minutes (or a bit longer if roast is bigger) until exterior browns nicely. Insert meat thermometer to check temperature of meat - it should rise to 130F/54.4C for medium rare. Or 140F/60C for medium measured with an instant-read thermometer. Note 2 for internal temperatures.
- SLICE AND SERVE: On cutting board, turn roast on side and slice off bones. Then turn meat, cut side down, on board and slice. Remove garlic slivers. Serve immediately with gravy or au jus.
Nutrition Facts : Carbohydrate 1 g, Protein 46 g, Fat 90 g, SaturatedFat 38 g, Cholesterol 206 mg, Sodium 152 mg, Fiber 1 g, Sugar 1 g, Calories 1017 kcal, UnsaturatedFat 42 g, ServingSize 1 serving
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- For best results, take out rib and let stand at room temperature for at least an hour. Rub roast generously with kosher salt and pepper. Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.
- Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour to an hour and a half, or until beef is cooked to your taste. A meat thermometer with register 115 degrees F. when the beef is rare. 120-125 for medium rare and 125-130 for medium. An 8 pound roast will take approximately and additional hour and a half, increase the time by 15 minutes per pound if your roast is larger.
- Remove roast from the oven, (it will continue to cook and the temperature will rise up to 10 degrees, once it's out of the oven) and tent it with foil.
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4.8/5 (18)Category MAIN COURSEServings 12Total Time 2 hrs 15 mins
- Into a small bowl add flour and 1/2 teaspoon of each seasoning salt and pepper and mix thoroughly.
- Sprinkle flour Mixture over the entire refrigerated roast and rub firmly into meat. (*** SEE NOTE 1)
- Then take remaining 1 tablespoon each of Salt and Freshly cracked pepper and sprinkle evenly over the fat cap of the roast.
EASY PRIME RIB RECIPE | MYRECIPES
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4/5 (3)Servings 17
- Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
- Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. —Jeffery Lindenmuth
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From savoryexperiments.com
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- Using a sharp knife, pierce pockets at variable points throughout the roast. Poke garlic slices into each pocket.
- In a small bowl, mix dry spices, black pepper through onion powder, mix. Drizzle extra virgin olive oil over the entire roast, massaging in with your fingers. Then massage the spice mix evenly over the exterior of the roast. Set aside for 10-15 minutes.
- Coat a broiler pan with cooking spray. The broiler pan is fairly paramount because it allows the heat the circulate around the roast. If you don't have a broiler pan, place a cookie cooling rack on a large, heavy rimmed baking sheet. Sear for 15 minutes. Turn on your fan- things might get a little smokey!
PRIME RIB ROAST RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (4)Category 75+ Beef RecipesCuisine AmericanTotal Time 4 hrs 10 mins
- One to 3 days before serving, cut slits into fat on top of the roast in a crosshatch pattern. Rub salt all over the roast, and refrigerate uncovered.
- On serving day, preheat oven to 200º F. Sear roast in a roaster in a small amount of oil, a couple minutes on each side. Place rack into the roaster, and set beef on a rack. Place in oven and insert a meat thermometer into the center of the roast. Cook for 3-4 hours till meat thermometer registers 110º. Turn oven off and let rest for about 30 minutes without opening the oven door. Remove when internal temperature reaches about 120º for rare.
- Uncover, and place under broiler and broil till top is browned and crispy, watching carefully to prevent burning.
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From thespruceeats.com
- Gordon Ramsay's Yorkshire Pudding. Yorkshire pudding is an essential part of a traditional British prime rib dinner. You can think of it as something between a popover and a soufflé, with beef drippings used to coat the muffin tin for extra meaty richness.
- Truffled French Fries. For a decadent take on steak frites, serve your prime rib with truffle french fries. Use a good quality truffle oil and waxy yellow potatoes to get the crispiest, most addictive fries.
- Butternut Squash and Apple Casserole. This crumble-topped butternut squash and apple casserole is a holiday crowd pleaser. Sliced winter squash and apples are spiced with cinnamon and nutmeg, then baked with a crunchy, buttery topping.
- Creamed Spinach. Creamed spinach is a rich and delicious side dish that pairs very well with roasted beef. This velvety version is luxuriously creamy and only calls for five ingredients, with Parmesan cheese giving the greens big flavor.
- Bacon Roasted Brussels Sprouts. Bacon roasted Brussels sprouts are a must for any holiday dinner. This simple recipe needs only three ingredients—plus a bit of salt—and pairs well with meat as well as other side dishes.
- Potato Pancakes. Potato pancakes are a delicious way to serve potatoes with your meal. Serve these parsley and onion-studded crispy pancakes with applesauce or sour cream on the side.
- Porcini Mushroom Risotto. For a really special dinner, serve a creamy mushroom risotto with your prime rib. This recipe calls for earthy porcini mushrooms cooked in rice with a decadent sauce made of butter, garlic, shallots, wine, cream, and Parmesan cheese.
- Horseradish Sauce. Take your prime rib dinner to the next level with a restaurant-quality horseradish sauce. Serve it at room temperature in a gravy dish, or a pretty bowl with a silver spoon for a fancier presentation.
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- Creamed Peas With Mushrooms and Onions. Creamed peas with mushrooms and onions is a comforting dish for everyday dinners, but it still feels dressed up enough to serve with prime rib.
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From whatscookingamerica.net
- Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.
- Previously Frozen Roast: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I can not give you an exact time on this. Use your best judgment!
- Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can not give you an exact time on this. If you do not let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!
- Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use a prime rib rub containing other seasonings if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and do no salt - the result will be a juicy, delicious roast to serve your family and guests!
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