Easy Prime Rib Or Rib Eye Roast Recipes

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EASY PRIME RIB OR RIB EYE ROAST



Easy Prime Rib or Rib Eye Roast image

This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.

Provided by Bay Haven Inn

Categories     Meat

Time 17h

Yield 10 pounds, 15 serving(s)

Number Of Ingredients 5

10 lbs rib eye roast or 10 lbs prime rib roast
1 cup kosher salt
1/2 cup peppercorn
4 sprigs fresh rosemary, to taste
6 sprigs fresh thyme, to taste

Steps:

  • Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
  • Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
  • Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
  • Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
  • Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
  • Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
  • Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
  • Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
  • It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.

Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3

BEEF RIBEYE ROAST (BONELESS PRIME RIB)



Beef Ribeye Roast (Boneless Prime Rib) image

This Beef Ribeye Roast recipe is a super easy-to-make Holiday Prime Rib! Juicy & perfectly tender, with a simple no-fail Au Jus gravy!

Provided by Chrissie

Categories     Main Dish

Time 2h

Number Of Ingredients 16

6 pound boneless beef ribeye roast
1/2 cup unsalted butter (at room temperature)
1 teaspoon salt
1 teaspoon freshly cracked black pepper
2 teaspoons fresh sage (finely chopped)
2 teaspoons fresh thyme (finely chopped)
1 teaspoons fresh parsley (finely chopped)
1 teaspoons fresh rosemary (finely chopped)
5 cloves garlic (finely minced)
beef drippings ((skim off some fat, if desired))
1 teaspoon worcestershire sauce
1/4 cup red wine ((optional))
2 tablespoons all purpose flour
2 cups low sodium beef stock ((or broth))
salt and pepper ((to taste))
1 tablespoon butter ((optional))

Steps:

  • Preheat your oven to 425 degrees Fahrenheit.
  • Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
  • Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
  • Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
  • Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
  • After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
  • Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
  • Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
  • Add the wine and Worcestershire sauce to the drippings and whisk them together.
  • Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
  • Taste, and season with salt and pepper to your tastes.
  • Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
  • If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
  • Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.

Nutrition Facts : ServingSize 2 slices, Calories 836 kcal, Carbohydrate 3 g, Protein 70 g, Fat 60 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 238 mg, Sodium 596 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 29 g

EASY PRIME RIB ROAST



Easy Prime Rib Roast image

I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!

Provided by TheGoddessGiGi

Categories     Main Dish Recipes     Roast Recipes

Time 4h50m

Yield 8

Number Of Ingredients 8

4 cloves garlic, finely chopped, or more to taste
¼ teaspoon dried rosemary, or more to taste
1 pinch crushed dried sage
1 pinch finely ground dried thyme
salt and ground black pepper to taste
1 (4.5 pound) bone-in prime rib roast
¼ cup Worcestershire sauce, or more to taste
¼ cup soy sauce, or more to taste

Steps:

  • Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
  • Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g

PERFECT RIB ROAST



Perfect Rib Roast image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 3

1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
Salt
Ground black pepper

Steps:

  • Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
  • Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
  • Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
  • Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

EASY "NO PEEK" PRIME RIB



Easy

Make and share this Easy "no Peek" Prime Rib recipe from Food.com.

Provided by CCinSC

Categories     Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 4

1 rib roast (5-6 lbs)
2 tablespoons onion salt
2 tablespoons seasoning salt
2 tablespoons garlic powder

Steps:

  • Preheat oven to 500º.
  • Mix seasonings together and pat all over the roast.
  • It probably won't stick very well to the fat side but that's ok.
  • Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
  • Bone side up (fat side down).
  • Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
  • Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
  • Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
  • DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
  • ****The 2 hours starts as soon as the roast is put in the oven****.
  • After two hours, take it out and check the temperature.
  • If it's 140º, it's perfect!
  • If it's cooler, put back in oven at 375º until it reaches 140º.
  • This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
  • Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

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PERFECT RIB EYE ROAST - IN THE KITCHEN WITH KATH
2011-12-22 1 5-6 pound rib eye roast (choice cut “prime” rib roast) ¼ cup kosher salt (or 2 tablespoons table salt) 1 tablespoon garlic powder or 6 garlic cloves, crushed. Pepper, generous amount. a. 1. Allow the roast to come to room temperature (allow 2 …
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Top Asked Questions

How do you cook a prime rib roast in the oven?
Directions. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan. Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center,...
How to cook a 10 lb rib eye roast in oven?
I combined 2tsp thyme, 1 tsp salt, pepper, 10 cloves of garlic, and 3 tbsp of olive oil in a bowl and poured this mixture over the roast. I left the 10 lb rib eye roast sit at room temperature for 75 minutes. Cooked initially for 500 degrees for 20 minutes and then 14 minutes per pound at 325 degrees.
What makes a good prime rib roast?
All a good prime rib needs for roasting is salt and pepper. That’s what makes the leftovers so great — it’s easy to add bold flavors like za’atar and mint and jalapeno to transform your meal into something completely new.
What is the difference between prime rib and rib eye steaks?
They have to be cut before cooking to be called rib eye steaks. Prime rib is a cut from the primal section, usually cooked au jus (in its own juices) and served with the eye and bone; it's bigger in size than the rib eye steak. This section is famously cooked standing in the pan, thus the name of standing rib roast.

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