Easy Prime Rib Roast Recipes

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THE PERFECT PRIME RIB ROAST



The Perfect Prime Rib Roast image

This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.

Provided by Luckyz Recipes

Categories     Main Dish Recipes     Roast Recipes

Time 4h25m

Yield 6

Number Of Ingredients 6

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon salt
3 pounds prime rib roast, ribs removed and trussed onto roast, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
  • Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
  • Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g

ROAST PRIME RIB



Roast Prime Rib image

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

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup prepared horseradish
2 tablespoons mixed or tri-color peppercorns, coarsely cracked
Kosher salt
One 7- to 8-pound boneless prime rib roast
2 cups sour cream
2/3 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 bunch fresh chives, coarsely chopped (about 3/4 cup)

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.

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

EASY PRIME RIB WITH FRESH HORSERADISH SAUCE



Easy Prime Rib with Fresh Horseradish Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time P1DT5h20m

Yield 6 servings

Number Of Ingredients 11

1 first-cut 3-bone prime rib roast (about 6 1/2 pounds), also called standing rib roast
1/3 cup freshly grated peeled horseradish (from about a 5-ounce piece)
1 1/4 cups creme fraiche or sour cream
2 teaspoons white wine vinegar
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
2 bunches rosemary
2 bunches sage
2 bunches thyme
1 tablespoon olive oil
Flaky sea salt, for serving

Steps:

  • Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
  • At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
  • Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
  • Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
  • Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
  • Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
  • Serve with the crispy herbs, horseradish sauce and flaky sea salt.

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.

DELICIOUS AND EASY PRIME RIB



Delicious and Easy Prime Rib image

Succulent, medium-rare, and tender, this prime rib melts in your mouth. Very easy to make and a Christmas Eve fave.

Provided by Cindy Meade Leventhal

Categories     Main Dish Recipes     Roast Recipes

Time 4h

Yield 14

Number Of Ingredients 7

1 (7 pound) bone-in prime rib, trimmed and retied to the bone
8 cloves garlic
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 ounce fresh rosemary, or to taste
1 ounce fresh thyme, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice several slits into the top of prime rib; push garlic cloves into slits. Coat prime rib with olive oil and season with salt and pepper. Arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan.
  • Bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. An instant-read thermometer inserted into the center should read at least 125 degrees F (52 degrees C). Allow prime rib to rest 15 minutes before slicing.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 1.7 g, Cholesterol 85.4 mg, Fat 38.8 g, Fiber 0.7 g, Protein 21.7 g, SaturatedFat 15.9 g, Sodium 338.1 mg

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

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.

PRIME RIB



Prime Rib image

Prime rib roast the easy way. Tastes delicious!

Provided by Dale

Categories     Main Dish Recipes     Roast Recipes

Time 2h40m

Yield 12

Number Of Ingredients 4

1 (10 pound) prime rib roast
6 cloves garlic, sliced
salt and ground black pepper to taste
½ cup Dijon mustard

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
  • Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 2.6 g, Cholesterol 132.5 mg, Fat 25.7 g, Protein 46.5 g, SaturatedFat 10.9 g, Sodium 364.6 mg

EASY PRIME RIB



Easy Prime Rib image

This makes the best prime rib for even the toughest critics. My husband raises beef cattle so he loves good prime rib and he says this is the best he's ever had--anywhere--even at a restaurant. We like it so much that sometimes I season a regular roast this way but then slow cook it so it stays tender. The amount of seasonings here is for a roast that is around 5-7 lbs.

Provided by vosmom2

Categories     Roast Beef

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

prime rib roast (figure approx. 1/2 lb. per person)
2 tablespoons Worcestershire sauce
1 1/2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon white pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons crushed thyme

Steps:

  • Let the prime rib roast stand at room temperature for about an hour.
  • Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
  • Poke holes in the roast at 1 inches intervals with a fork.
  • Rub top and sides of roast with the 2 T. of Worcestershire sauce.
  • Rub the powdered seasonings all over the top and sides of roast.
  • Place fat side up in pan. Don't cover and don't add water/liquid.
  • Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
  • The actual roasting time will depend on the size roast that you have.
  • Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
  • 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.

PERFECT PRIME RIB ROAST



Perfect Prime Rib Roast image

If you've never made prime rib before, you can't go wrong with this recipe. It comes from a chef at a favorite local restaurant. -Pauline Waasdorp, Fergus Falls, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 12 servings.

Number Of Ingredients 5

1/2 cup Worcestershire sauce
3 teaspoons garlic salt
3 teaspoons seasoned salt
3 teaspoons coarsely ground pepper
1 bone-in beef rib roast (5 to 6 pounds)

Steps:

  • In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 1048mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

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PRIME RIB GROUND BEEF - THERESCIPES.INFO
Prime Rib Recipe by Tasty top tasty.co. 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 …
From therecipes.info


10 BEST PRIME RIB ROAST RECIPES | YUMMLY
2022-05-07 Cranberry Crusted Prime Rib Roast Cupcakes and Kale Chips. garlic, fresh cranberries, salt, chutney, lemon zest, prime rib roast and 2 more.
From yummly.com


SLOW ROASTED PRIME RIB 325 : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday Cookbook Holiday Cookbook Recipes Holiday Cookie Exchange Template …
From recipeschoice.com


THE BEST RECIPE FOR PRIME RIB ROAST IN THE OVEN – NO FAIL
Directions. Let the roast sit at room temperature for at least 1 hour. Preheat the oven to 375°. While the oven preheats, coat the outside of the roast with salt and pepper on all sides, and rub it in. Place the roast fat side up in a shallow roasting pan. Bake for 1 …
From foodfitnesslifelove.com


PERFECT PRIME RIB ROAST: EASY AND FOOL-PROOF PRIME RIB RECIPE
2016-01-18 Marinate roast: Combine all ingredients for the marinade in a large bowl and stir to combine. Place prime rib in a large plastic or zip-loc bag, carefully add the marinade and squeeze out as much air as possible, then seal tightly. Put the prime rib, bag and all, on a tray and stash in the fridge.
From johanjohansen.dk


7 EASY PRIME RIB & ROAST BEEF RECIPES - JUST A PINCH
Cooking low and slow results in a fantastic prime rib. Smoking adds tons of smoky flavor and cooked the roast to perfection. The meat is tender and succulent. We used tri-color peppercorns and they gave the roast a beautiful color. Using a smoker also frees up the in-demand oven. If you like horseradish, the sauce is a delicious addition.”.
From justapinch.com


COOKING PRIME RIB ROAST 500 - CREATE THE MOST AMAZING DISHES
Chef John's Perfect Prime Rib Recipe | Allrecipes. hot www.allrecipes.com. Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours. Step 2 Preheat an oven to 500 degrees F (260 degrees C). Step 3 Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended.
From recipeshappy.com


EASY PRIME RIB ROAST WITH HORSERADISH CREAM - NEIGHBORFOOD
2022-01-26 Starting the roast at a super high temperature helps seal in moisture and create the killer crust prime rib is known for. Place your seasoned roast in a roasting pan, fat side up. You can use a roasting rack, but it’s not absolutely necessary as the ribs act as their own roasting rack. Place the roast in the preheated oven uncovered.
From neighborfoodblog.com


EASY 4 INGREDIENT PRIME RIB RECIPE BONE IN - WEST VIA MIDWEST
2021-08-29 So many of my mom’s recipes are classic ones that are very easy to do but by using good quality ingredients are transformed to something magical. This bone in prime rib recipe is a perfect example of that. Only 4 ingredients, flour, salt, …
From westviamidwest.com


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