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.
ROAST PRIME RIB
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
- For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
- Cut the roast into 1-inch-thick slices and serve with the sauce.
AMAZING SLOW-ROASTED PRIME RIB
I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.
Provided by Melanie Tuning
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 24
Number Of Ingredients 4
Steps:
- Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place prime rib on a baking rack set inside a large baking dish.
- Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 1.3 g, Cholesterol 60.3 mg, Fat 14.5 g, Protein 21 g, SaturatedFat 6.2 g, Sodium 143.7 mg, Sugar 0.6 g
DROWNED AND MASSAGED STANDING PRIME RIB ROAST
Don't worry if you do not have or cannot find Worcestershire sauce for this recipe. As any number of Recipezaar members will tell you, Worchestershire sauce, Wochestershire sauce, Worchteshire sauce, Worchestire sauce, Worcesershire sauce, Worstershire sauce, Worschesteshire sauce, Worstchestershire sauce, Worsheshire sauce, Wocestershire sauce, Whorcestershire sauce, Worcesershire sauce, Worcestshire souce, Worcheshire sauce, Worchesthire sauce, Worchester sauce, worc. sauce or even w sauce will work just fine.
Provided by Millereg
Categories Roast Beef
Time P1DT3h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
- Place meat in a plastic bag set in a shallow dish.
- Add the mixture; close the bag.
- Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
- Empty the beefs swimming pool and throw the liquid away (unless you are a Jamie Oliver fan if so, you can wash your hair with it).
- Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when youre done when you hear the beef whispering Oooooh, that feels goooood).
- Place the beef, fat side up, in a large roasting pan (or, if youre an Emeril fan, inside of a large roasting pan).
- Insert a meat thermometer into the center, making sure that it is not touching bones.
- Roast in a 325°F oven to desired doneness, allowing 1¾ to 3 hours for rare (140°F internal temperature), 2¼ to 3¾ hours for medium (160°F internal temperature), or 2¾ to 4¼ hours for well done (170°F internal temperature).
- Transfer the meat to a cutting board.
- Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.
Nutrition Facts : Calories 63.7, Fat 0.4, SaturatedFat 0.1, Sodium 47.1, Carbohydrate 7.2, Fiber 1.4, Sugar 2.2, Protein 0.8
DROMMAR
From my Christmas collection...
Provided by Gail Devens
Categories World Cuisine Recipes European Scandinavian
Time 57m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
- Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
- Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
- Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 14.2 g, Cholesterol 19.5 mg, Fat 8.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4.8 g, Sodium 72.7 mg, Sugar 6.2 g
UNATTENDED PRIME RIB ROAST
This method is for an 6-9 pound roast, do not use this recipe for a roast that is over 9 pounds --- never fuss over your prime rib again, cook for 20 minutes,turn oven down to a low temp and forget about it for 8 hours, but remember DO NOT open the oven door while the roast is cooking at a low temperature...tape it shut!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h45m
Yield 1 roast
Number Of Ingredients 5
Steps:
- Cut small slits all over in the roast and stuff the garlic cloves in the slits; cover and refrigerate overnight or up to 3 days.
- Remove the roast from the refrigerator for 2-3 hours before cooking to bring to almost room temperature (this is an important step!).
- Set oven to 500 degrees .
- Sprinkle the roast with salt, black pepper and garlic powder.
- Place the roast on top of a rack and then in a pan.
- Place in oven, and roast at 500 degrees F for 20 minutes.
- Reduce the oven temperature to the LOWEST setting.
- Leave in the oven for 8 hours (DO NOT OPEN OVEN DOOR for the 8 hours!).
- Before serving, turn the oven temperature up to 350 degrees and cook roast for 20 minutes at that temperature.
- Remove the roast and let sit for 30 minutes before slicing.
POOR MAN'S PRIME RIB, EYE OF ROUND ROAST RECIPE - (3.9/5)
Provided by á-47773
Number Of Ingredients 2
Steps:
- Preheat oven to 500°F. Season roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place in preheated oven. Reduce the temperature to 475°F. Roast 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove roast from the oven; the internal temperature should have reached at least 145°F. Carve into thin slices to serve.
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