Herb Pepper Crusted Rib Of Beef Recipes

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HERB & PEPPER CRUSTED RIB OF BEEF



Herb & pepper crusted rib of beef image

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Provided by James Martin

Categories     Dinner

Time 2h40m

Number Of Ingredients 10

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
3kg rib of beef on the bone
2 onions, sliced
250ml red wine
400ml fresh beef stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
  • While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium

HERB AND GARLIC CRUSTED BEEF RIB ROAST



Herb And Garlic Crusted Beef Rib Roast image

Enjoy this flavorful beef rib roast for a dinner - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 6

1 beef rib roast, small end (4 to 6 lb)
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
1 teaspoon coarse (kosher or sea) salt
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
  • For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
  • Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

PRIME RIB WITH FRESH HERB SAUCE



Prime Rib with Fresh Herb Sauce image

Nothing says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it's the perfect choice when you want to share something truly divine. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 23

1 bone-in beef rib roast (6 to 8 pounds)
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 cups water
2 small onions, halved
7 garlic cloves, crushed
5 fresh sage sprigs
5 fresh thyme sprigs
2 bay leaves
SAUCE:
2 tablespoons butter
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
5 fresh sage sprigs
5 fresh thyme sprigs
2 bay leaves
1 tablespoon all-purpose flour
2 tablespoons cracked black pepper
1/4 teaspoon kosher salt
1-1/2 to 2-1/2 cups beef stock, divided
1/2 cup dry red wine or beef stock
1/2 teaspoon red wine vinegar
Fresh thyme sprigs, optional

Steps:

  • Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes., Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour., For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat., Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture., Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes., Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.

Nutrition Facts : Calories 353 calories, Fat 20g fat (9g saturated fat), Cholesterol 6mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0g fiber), Protein 37g protein.

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HERB-CRUSTED PRIME RIB OF BEEF



Herb-Crusted Prime Rib of Beef image

A great no-fuss way to feed a crowd. I found this recipe in Chatelaine not too long ago and it is wonderful.

Provided by bert2421

Categories     Meat

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

8 lbs prime rib roast
1/4 cup Dijon mustard
1 tablespoon vegetable oil
2 teaspoons dried leaf thyme
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt, preferable coarse

Steps:

  • Place beef, fat-side up, in a lightly oiled, shallow roasting pan.
  • In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt.
  • Spread mixture evenly over fat and sides of meat.
  • Coat ends lightly.
  • Do no coat bottom.
  • Let stand uncovered until meat comes to room temperature, about 2 hours.
  • Preheat oven to 350.
  • Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound.
  • It is best to start checking temperature of meat after it has roasted for 1 3/4 hours.
  • Remove to a cutting board and cover loosely with a tent of foil.
  • Let stand at least 15 minutes before slicing.

Nutrition Facts : Calories 1241, Fat 103.5, SaturatedFat 42.5, Cholesterol 257, Sodium 353.9, Carbohydrate 4.6, Fiber 2.6, Sugar 0.1, Protein 69.5

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE



Sheila's Pepper-Crusted Prime Rib With Horseradish Sauce image

This main course is as simple to prep as it is show-stopping and, most importantly, it gives you time to enjoy the company of your guests.

Provided by JackieOhNo

Categories     Roast Beef

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 (7 lb) beef rib roast, chine bone removed (approximate size for 4-rib roast)
8 garlic cloves, thinly sliced
2 tablespoons Worcestershire sauce
2 tablespoons cracked mixed peppercorns or 2 tablespoons cracked black peppercorns
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried thyme
1 head garlic
1/2 teaspoon olive oil
1/2 cup reduced-fat sour cream
1/2 cup heavy cream or 1/2 cup whipping cream
1 (8 ounce) jar prepared horseradish, drained (1 cup)
table salt
pepper
fresh herb, for garnish

Steps:

  • About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
  • Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
  • Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
  • Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
  • Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
  • To serve, garnish platter with fresh herbs. Serve sauce alongside beef.

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