Kenji Lopez Alt Prime Rib Recipes

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ROASTED AND REVERSE SEARED PRIME RIB RECIPE



Roasted and Reverse Seared Prime Rib Recipe image

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

Provided by J. Kenji López-Alt

Categories     Dinner

Time 5h20m

Yield 12

Number Of Ingredients 2

1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)
Kosher salt and freshly ground black pepper

Steps:

  • Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
  • Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

Nutrition Facts : Calories 387 kcal, Carbohydrate 0 g, Cholesterol 94 mg, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, Sodium 202 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 3 to 12, depending on size of roast, UnsaturatedFat 0 g

PERFECT PRIME RIB WITH RED WINE JUS RECIPE



Perfect Prime Rib With Red Wine Jus Recipe image

Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.

Provided by J. Kenji López-Alt

Categories     Entree     Dinner     Mains

Time 5h35m

Yield 12

Number Of Ingredients 14

1 tablespoon (15ml) vegetable oil
2 pounds (900g) beef shins or oxtail
1 pound (450g) beef or veal soup bones
1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
2 ribs celery, roughly chopped (about 1 1/2 cups)
1 large onion, peeled and roughly chopped (about 1 1/2 cups)
1 (750ml) bottle dry red wine
2 bay leaves
4 sprigs fresh thyme
4 parsley stems
1 quart (1L) homemade or store-bought low-sodium chicken stock
1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)
Kosher salt and freshly ground black pepper
4 tablespoons (58g) unsalted butter

Steps:

  • Remove roast from oven, transfer to a large plate, and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest while you finish the jus. Meanwhile, increase oven temperature to highest possible setting, 500 to 550°F (260 to 290°C).

Nutrition Facts : Calories 773 kcal, Carbohydrate 1 g, Cholesterol 154 mg, Fiber 0 g, Protein 32 g, SaturatedFat 31 g, Sodium 345 mg, Sugar 0 g, Fat 69 g, ServingSize Serves 3 to 12, depending on size of roast, UnsaturatedFat 0 g

PERFECT PRIME RIB



PERFECT PRIME RIB image

Categories     Beef     Roast     Dinner

Yield 3-12 People

Number Of Ingredients 3

1 standing rib roast (prime rib), 3-12 pounds (see note above)
Kosher salt
Freshly ground black pepper

Steps:

  • 1. Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours. 2. Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F) 3. 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.

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