Coleman Prime Rib Roast Recipes

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COLEMAN PRIME RIB ROAST



Coleman Prime Rib Roast image

Coleman is a well-known organic ranch in Colorado. I admit to being rather intimidated by Prime Rib before I tried this simple but wonderful recipe from their website. Actually, the marinade works well on a variety of cuts.

Provided by winkki

Categories     Roast Beef

Time 2h40m

Yield 8-12 six oz servings

Number Of Ingredients 6

4 -5 lbs prime rib roast
1/3 cup olive oil
2 tablespoons lemon juice
3 tablespoons rosemary
4 cloves garlic, minced
1 teaspoon black pepper

Steps:

  • Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
  • Preheat oven to 450F.
  • Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
  • Rub meat with marinade.
  • Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
  • Reduce oven temp to 350F.
  • For boneless roast cook 15-18 minutes more per pound.
  • For bone-in roast cook 26-32 minutes more per pound.
  • Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
  • Remove from oven and let rest 10 minutes before carving.

Nutrition Facts : Calories 909.7, Fat 83.6, SaturatedFat 32.4, Cholesterol 165.6, Sodium 121, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 36.2

PRIME RIB



Prime Rib image

The Pioneer Woman host, her husband, Ladd, and their kids go to great lengths on Christmas Eve so they can sleep in and do nothing the next day. Ladd gives the cattle a double feeding, and Ree serves her big holiday meal, a prime rib feast. "When the meat comes to the table, that's the moment we all get excited about Christmas," she says. Ree keeps the rest of the menu simple: Yorkshire pudding (made with beef drippings), roasted potatoes, and mushrooms cooked in red wine. "It's a Christmas Eve tradition everybody loves," she says.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 18 servings

Number Of Ingredients 13

4 tablespoons tricolor peppercorns (or any peppercorns)
3 sprigs rosemary
3 sprigs thyme
1/3 cup kosher salt
8 cloves garlic, minced
1 10-to-14-pound boneless rib-eye roast
1/4 cup olive oil
Yorkshire Pudding, for serving, recipe follows
5 large eggs
1 cup half-and-half
1 cup all-purpose flour
Kosher salt
Drippings from the prime rib

Steps:

  • Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
  • Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
  • Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
  • Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.
  • Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
  • After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
  • Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
  • Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.

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.

RESTAURANT-STYLE PRIME RIB ROAST



Restaurant-Style Prime Rib Roast image

This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.

Provided by Barbara Conrad

Categories     Main Dish Recipes     Roast Recipes

Time 5h40m

Yield 14

Number Of Ingredients 8

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
¾ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed

Steps:

  • Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
  • Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
  • Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
  • Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
  • When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.

Nutrition Facts : Calories 870.4 calories, Carbohydrate 5.7 g, Cholesterol 170.6 mg, Fat 73.4 g, Fiber 0.4 g, Protein 43.5 g, SaturatedFat 31.1 g, Sodium 457.8 mg, Sugar 0.1 g

PRIME RIB ROAST



Prime Rib Roast image

This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish
1/3 cup finely grated orange zest (2 to 3 oranges)
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Steps:

  • Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
  • Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
  • Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

PRIME RIB RECIPE BY TASTY



Prime Rib Recipe by Tasty image

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

8 lb prime rib, bones removed and tied back to the roast
kosher salt, to salt
freshly ground black pepper, to taste

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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