GARLIC PRIME RIB
Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!
Provided by Chef Mike
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 15
Number Of Ingredients 6
Steps:
- Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
- Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 1 g, Cholesterol 112.7 mg, Fat 48 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 19.4 g, Sodium 395.5 mg
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories Main Course
Time 1h45m
Number Of Ingredients 12
Steps:
- Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
- After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HORSERADISH AND GARLIC PRIME RIB
Provided by Tyler Florence
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
GARLIC CRUST PRIME RIB
This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast. It is recommended getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are planning on roasting it, to warm. Roasting time will vary with size of roast and desired doneness. Roasting times are given in recipe.
Provided by Annacia
Categories Roast Beef
Time 30m
Yield 10-16 serving(s)
Number Of Ingredients 8
Steps:
- To prepare for crust:
- Wipe down the roast and place on a roasting rack.
- Heat your oil in a skillet and add the garlic.
- Sauté 2 minutes, pressing the juice from the garlic into the oil.
- Take the pan off of the heat.
- Mix in bread crumbs, parsley, seasonings, salt and black pepper, allowing to cool slightly, press the mixture onto the roast, coating well.
- The roast can be sealed tightly and refrigerated at this point
- When ready to put into oven, preheat oven to 450ºF.
- Insert meat thermometer into the thickest portion of the muscle.
- When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes.
- This will sear the meat, keeping the juices inches
- Reduce the heat to 325ºF and continue cooking until done to your taste.
- This type of roast does not need to be basted.
- Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF for well done (24 to 26 minute per lb.) *.
- Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
- Allow to stand for 15 to 20 minutes before carving.
- (*Remember if roasting more than one item at a time in a oven that it will always take longer. Figure your appropriate time frame for roasting and estimate additional time depending upon how much food will be in the oven at any one time. It is better to overestimate the amount of time needed than to under estimate. Meat can always be pulled from the oven early if done sooner than you expect and covered with towels as described above. The meat will stay hot and juicy for a long period of time.).
Nutrition Facts : Calories 1268.4, Fat 107.4, SaturatedFat 40, Cholesterol 198.7, Sodium 850, Carbohydrate 24.7, Fiber 1.8, Sugar 2.1, Protein 48
GARLIC 'N' PEPPER PRIME RIB
Family and friends are delighted to see this roast adorning our table at celebrations throughout the year. It's a fancy favorite that's actually fuss free.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside., Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.
Nutrition Facts :
PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY
Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean
Provided by Alvin Zhou
Categories Dinner
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F (260°C).
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch (20 mm) slices.
- Serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams
ROASTED GARLIC & HERB PRIME RIB
An easy herb rub creates a flavorful crust over an impressive rib roast. The creamy horseradish sauce adds a bit of zest to each tender bite.-Michele Solomon, Crestview, Florida
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/4 teaspoon oil. Wrap garlic bulb in heavy-duty foil. Bake 30-35 minutes or until softened. Cool 10-15 minutes., Preheat oven to 450°. Squeeze softened garlic into a small bowl; stir in onions, herbs, onion powder, salt and pepper. Add wine and remaining oil. Place roast fat side up in a shallow roasting pan. Cut slits into roast; spoon garlic mixture into slits. Rub remaining garlic mixture over roast. Pour beef broth into bottom of pan., Bake, uncovered, 15 minutes. Reduce heat to 325°; bake 2-1/4 to 2-3/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, combine sauce ingredients. Cover and chill until serving. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. Serve with sauce.
Nutrition Facts :
GARLIC & HERB-CRUSTED PRIME RIB
Try juicy prime rib on the bone with herbs and Caesar dressing. Put this show-stopping Garlic & Herb-Crusted Prime Rib recipe on the table tonight.
Provided by My Food and Family
Categories Prime Rib
Time 3h25m
Yield 15 servings
Number Of Ingredients 5
Steps:
- Pour 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate.
- Heat oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic.
- Brush meat with dressing mixture. Bake 20 to 30 min. or until meat is medium-rare doneness (145ºF). Remove from oven. Cover with foil; let stand 15 min. before slicing.
Nutrition Facts : Calories 410, Fat 36 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 85 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 21 g
PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST
Categories Food Processor Beef Garlic Roast Passover Horseradish Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
- Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
- Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
- Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .
CRUSTY GARLIC SPICED PRIME RIB
Although expensive, prime rib is one of the juiciest & most tender cuts of beef - ideal for BBQing over indirect heat. The spice rub takes almost no time to prepare & adds a zesty touch!
Provided by CountryLady
Categories Roast Beef
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir all ingredients together in a bowl& rub over the roast.
- If you do this ahead of time, cover& refrigerate up to 24 hours.
- Heat 1 burner of a double burner BBQ or the 2 outside burners of a 3 burner BBQ to medium (250F- 300F).
- Place roast ongreased grill over unlit burner; close lid& grill, adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in the center registers 140F (for rare) or 150F for medium-rare.
- Transfer to cutting board, tent with foil& let rest for 10 minutes before carving.
Nutrition Facts : Calories 837.5, Fat 75, SaturatedFat 31.2, Cholesterol 165.6, Sodium 267.6, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 36.5
More about "garlic crust prime rib recipes"
GARLIC CRUSTED PRIME RIB ROAST - LIFE TASTES GOOD
From ourlifetastesgood.com
Servings 6-8Estimated Reading Time 6 mins
GARLIC CRUSTED PRIME RIB! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
BUTTER AND GARLIC CRUSTED PRIME RIB - I AM HOMESTEADER
From iamhomesteader.com
5/5 (20)Total Time 3 hrsCategory Dinner, Main CourseCalories 466 per serving
GARLIC PRIME RIB ROAST - THERESCIPES.INFO - THERECIPES
From therecipes.info
GARLIC HERB PRIME RIB - HOUSE OF YUMM
From houseofyumm.com
STEAKHOUSE STYLE HORSERADISH CRUSTED PRIME RIB
From thestayathomechef.com
GARLIC CRUSTED PRIME BEEF RIB ROAST RECIPE - NATASHA'S KITCHEN
From youtube.com
GARLIC BUTTER HERB PRIME RIB RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BONELESS PRIME RIB RECIPE WITH A GARLIC-HERB CRUST
From thewickednoodle.com
GARLIC HERB CRUSTED PRIME RIB ROAST - JETT'S KITCHEN
From jettskitchen.com
THE MOST DELICIOUS BUTTER AND GARLIC CRUSTED PRIME RIB RECIPE
From tastydone.com
GARLIC & HERB CRUSTED BONELESS PRIME RIB ~SWEET & SAVORY
From sweetandsavorybyshinee.com
PERFECT PRIME RIB {DELICIOUS HERB CRUST} - DINNER THEN DESSERT
From dinnerthendessert.com
THICK-CRUSTED GARLIC BEEF PRIME RIB - ONTARIO BEEF
From ontbeef.ca
PRIME RIB GRAVY (NO DRIPPINGS REQUIRED!)
From foodieandwine.com
GARLIC PRIME RIB ROAST RECIPE: THE EASIEST AND MOST DELICIOUS …
From laurengreutman.com
PRIME RIB WITH GARLIC HORSERADISH CRUST - WIDE OPEN EATS
From wideopeneats.com
PRIME RIB RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
GARLIC HERB PRIME RIB - CAFE DELITES
From cafedelites.com
THE BEST GARLIC HERB PRIME RIB| EASY & TASTY - MEATKINGZ
From meatkingzrecipes.com
GARLIC BUTTER PRIME RIB - CAFE DELITES
From cafedelites.com
GARLIC AND ROSEMARY CRUSTED PRIME RIB - BROWN SUGAR FOOD BLOG
From bsugarmama.com
GARLIC HERB-CRUSTED PRIME RIB ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
GARLIC BUTTER PRIME RIB ROAST (WITH AU JUS) - THE COUNTRY COOK
From thecountrycook.net
PRIME RIB RECIPE WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
GARLIC AND MUSTARD CRUSTED PRIME RIB ROAST RECIPE FROM H-E-B
From heb.com
SIMPLE, FOOLPROOF GARLIC HERB CRUSTED PRIME RIB WITH AU JUS
From playswellwithbutter.com
GARLIC AND HERB PRIME RIB - SUNKISSED KITCHEN
From sunkissedkitchen.com
GARLIC-CRUSTED PRIME RIB - KITCHEN JOY
From kitchenjoyblog.com
SOUS VIDE GARLIC CRUSTED BONELESS PRIME RIB - CARNALDISH
From carnaldish.com
THICK-CRUSTED GARLIC PRIME RIB RECIPE | CALGARY CO-OP
From calgarycoop.com
GARLIC BUTTER HERB PRIME - THERESCIPES.INFO
From therecipes.info
PERFECT GARLIC HERB PRIME RIB ROAST RECIPE + COOKING TIPS
From joyfulhealthyeats.com
GARLIC CRUSTED PRIME RIB RECIPE - THERESCIPES.INFO
From therecipes.info
GARLIC & HERB-CRUSTED PRIME RIB RECIPE - KRAFT CANADA | RAW FOOD ...
From pinterest.ca
PRIME RIB WITH HORSERADISH & GARLIC CRUST RECIPE | RACHAEL RAY IN …
From rachaelraymag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #easy #dinner-party #holiday-event #dietary #christmas #low-carb #low-in-something #meat #roast-beef #presentation #served-hot
You'll also love