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
HERB CRUSTED PRIME RIB ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield One 12-pound prime rib, 18 to 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
- In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
- Serve with the pan drippings or sauce if preferred.
HERB-CRUSTED PRIME RIB
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
HERBED RIB ROAST
Steps:
- Prepare roast:
- Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F.
- Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
- Make jus:
- Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
- Put slices from roast and serve with jus.
HERB CRUSTED PRIME RIB ROAST
This recipe was in the Publix's "Gift to You Recipes" booklet and had three prime rib recipes in it. I am publishing it for my own cookbook and maybe you will enjoy it too. I made this tonight and it was easy and good.
Provided by teacher2mykids
Categories Roast Beef
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Season roast on all sides with salt, pepper and garlic. Place roast on rack in 13x9 inch baking dish. Bake 1 1/2 hours.
- Meanwhile, chop parsley coarsely. Combine in small bowl with bread crumbs and rosemary; set aside.
- Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until internal temperature reaches 145 degrees (medium rare) or up to 170 degrees (well done). Use a meat thermometer to accurately ensure doneness.
- Let roast stand 10-15 minutes before slicing; slice and serve.
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
Make and share this Prime Rib recipe from Food.com.
Provided by Lali8752
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
- In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
- Smear the paste generously over the entire roast.
- Scatter the vegetables around the meat and drizzle with oil.
- Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
- Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
- Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
- Remove the vegetables and set aside.
- Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
- Place the roasting pan over medium-high heat.
- Add the cabernet and scrape up the brown bits in the bottom of the pan.
- Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
- Continue to cook until the wine is reduced by half, about 5 minutes.
- Strain the sauce through a sieve to remove the solids before serving.
Nutrition Facts : Calories 2929.6, Fat 229.5, SaturatedFat 95, Cholesterol 578.3, Sodium 472.9, Carbohydrate 28.5, Fiber 3.8, Sugar 3.5, Protein 156.7
ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY
Here's what you need: bone in prime rib, kosher salt, freshly ground black pepper, unsalted butter, lemon zest, kosher salt, small garlic cloves, fresh parsley, fresh rosemary, freshly ground black pepper
Provided by Beef. It's What's For Dinner.
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
- Season the prime rib all over with the salt and pepper.
- Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
- Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
- Set the prime rib on the prepared baking sheet and place in the oven for 3½-4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature - no less than 145°F. Remove from the oven and let rest for 30 minutes.
- Increase the oven temperature to 500°F (260°C).
- Return the prime rib to the oven for 5-10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
- To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
- Slice the butter into ¼-inch thick rounds.
- Serve the prime rib immediately with the butter rounds on top.
- Enjoy!
Nutrition Facts : Calories 9 calories, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
AMAZING SLOW-ROASTED PRIME RIB
I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.
Provided by Melanie Tuning
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 24
Number Of Ingredients 4
Steps:
- Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place prime rib on a baking rack set inside a large baking dish.
- Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 1.3 g, Cholesterol 60.3 mg, Fat 14.5 g, Protein 21 g, SaturatedFat 6.2 g, Sodium 143.7 mg, Sugar 0.6 g
HERB-CRUSTED PRIME RIB ROAST RECIPE
Coat the surface of this prime rib roast recipe with steak sauce, bread crumbs and herbs. Roast to perfection for Herb-Crusted Prime Rib Roast Recipe.
Provided by My Food and Family
Categories Recipes
Time 2h40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Brush roast with steak sauce. Mix bread crumbs, rosemary and thyme; sprinkle evenly onto roast, then press gently into roast. Place, fat side up, on rack in shallow roasting pan; tent with foil.
- Bake 1-1/2 hours; remove foil. Bake an additional 30 minutes for medium-rare doneness (140°F) or an additional 45 minutes for medium doneness (155°F).
- Remove roast from oven; tent with foil. Let stand 15 minutes before slicing to serve.
Nutrition Facts : Calories 500, Fat 38 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 110 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 33 g
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 :
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