HERB-ROASTED PRIME RIB
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h50m
Yield 24 to 30 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
- Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
- Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.
HERB-BRINED PORK PRIME RIB ROAST
Categories Herb Pork Roast Christmas New Year's Eve Brine Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For brine:
- Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
- For pork:
- Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
- Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
- Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
- Remove kitchen string from roast. Cut meat into slices and serve.
- *Available in the spice section of most supermarkets.
HERB-BRINED PORK PRIME RIB ROAST
The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it. Times do not reflect this.
Provided by lazyme
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For brine:.
- Combine 1 quart water and all remaining ingredients in medium saucepan.
- Bring to boil, stirring until sugar and salt dissolve.
- Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
- Add remaining 5 quarts cold water; stir to blend.
- Let stand until brine is cool to touch, about 1 hour.
- For pork:.
- Place pork on work surface.
- Trim off all but 1/4-inch layer of fat from roast.
- Turn roast over so that rib bones point up.
- Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
- Tie meat back onto bones with kitchen string at 2-inch intervals.
- Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
- Cover and refrigerate 5 days.
- Remove pork from brine; discard brine.
- Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
- Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
- Position rack in center of oven and preheat to 400°F
- Place pork on rack in large roasting pan.
- Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
- Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
- Remove from oven.
- Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
- Remove kitchen string from roast.
- Cut meat into slices and serve.
Nutrition Facts : Calories 346.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 62.7, Sodium 10703.9, Carbohydrate 37.6, Fiber 0.1, Sugar 37.4, Protein 21.9
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