KEN'S FRESH MEATS NO FAIL PRIME RIB RECIPE
I got this from a butcher in Eden Prairie, MN. His shop is no longer in business, but his recipe lives on. This is the easiest way to make a prime rib roast and it always truns out perfect!
Provided by Northern Cook
Categories Meat
Time 7m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Season the roast with your favorite seasoning(s) and re-wrap in butcher paper.
- Let roast set on counter for at least four hours before cooking to obtain room temperature, (it will not spoil if you leave it on counter overnight).
- Pre-heat oven to 375 degrees.
- Place roast in greased pan, uncovered, in oven and cook for 1 hour. (Size of roast makes no difference. Makes no difference if it is a bone-in or boneless roast). However, if it is a bone-in roast, place it in the pan bone-side down.
- Turn oven off (DO NOT PEEK).
- Leave roast in oven (DO NOT PEEK, THIS IS VERY, VERY CRITICAL TO THE PROCESS).
- Oven must be off a MINIMUM of two hours (DO NOT PEEK).
- 45 Minutes before you would like to serve, turn oven back on at 375 degrees.
- Roast will be medium to medium rare. If you want your roast a little more rare or a little more well-done adjust one hour cooking time by five minutes accordingly.
- Enjoy!
Nutrition Facts : Calories 825.5, Fat 74.5, SaturatedFat 31.1, Cholesterol 165.6, Sodium 120.2, Protein 36.1
BEEF RIBEYE ROAST (BONELESS PRIME RIB)
This Beef Ribeye Roast recipe is a super easy-to-make Holiday Prime Rib! Juicy & perfectly tender, with a simple no-fail Au Jus gravy!
Provided by Chrissie
Categories Main Dish
Time 2h
Number Of Ingredients 16
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
- Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
- Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
- Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
- After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
- Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
- Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
- Add the wine and Worcestershire sauce to the drippings and whisk them together.
- Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
- Taste, and season with salt and pepper to your tastes.
- Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
- If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
- Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.
Nutrition Facts : ServingSize 2 slices, Calories 836 kcal, Carbohydrate 3 g, Protein 70 g, Fat 60 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 238 mg, Sodium 596 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 29 g
PRIME RIB BURGERS
Provided by Damaris Phillips
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat a large cast-iron skillet over medium-high heat and sprinkle with 1 teaspoon salt. While the skillet preheats, sprinkle the ground meat with 2 teaspoons salt and 1 1/2 teaspoons pepper and mix gently. Form into six 6-ounce patties (1/3 inch thick and about 4 inches wide). Press a dimple in the center of each. Place the patties in the preheated pan and sear. If your pan isn't large enough, sear the burgers in batches, adding more salt to the pan between each batch.
- For medium, cook the burgers until the sides turn brown and the bottoms are golden brown, 3 to 4 minutes, and then flip and cook until the center reaches 140 degrees F on an instant-read thermometer, about another 3 minutes.
- Turn off the heat. Top each burger with 2 tablespoons Kentucky Steak Sauce and 1 tablespoon crumbled blue cheese. Transfer the burgers to the bottoms of the buns, top with some arugula and the bun tops. Serve with barbecue potato chips and more Kentucky Steak Sauce on the side.
- Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.
NO-FAIL FUDGE
Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.-Jeannie De Vries, Martinton, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
NEVER FAIL ROAST BEEF
Your roast will always be tender with great gravy. Your kitchen will stay cool. This recipe came from Country Lane/by Sharryn Finey.
Provided by dolores in paradise
Categories Roast Beef
Time 2h10m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Heat oven to 500°.
- Salt and pepper roast. Place in roasting pan on low rack with no cover.
- Cook in preheated oven at 500° for 8 minutes per pound.
- Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!).
- Drippings make wonderful gravy.
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
More about "kensfreshmeatsnofailprimeribrecipe"
EASY, NO-FUSS PRIME RIB | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
NO FAIL PRIME RIB - RECIPE | COOKS.COM
From cooks.com
HOW TO SMOKE PRIME RIB ON A PELLET GRILL - Z GRILLS® BLOG
From blog.zgrills.com
HOW TO MAKE THE PERFECT SPONGE CAKE!! EASY, NO-FAIL RECIPE!
From youtube.com
THE BEST BEEF RIBS IN OVEN RECIPE: EASY AND DELICIOUS
From tinykitchendivas.com
EASY NO-FAIL, NO-COOK FUDGE! - OLD SALT FARM
From oldsaltfarm.com
BEST PRIME RIB ROAST RECIPE (HOW TO COOK PRIME RIB ROAST) - MALLIZE
From mallize.com
PRIME RIB ROAST (THE BEST) | RICARDO
From ricardocuisine.com
NEVER-FAIL BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
NO FAIL FUDGE | EASY 3 INGREDIENT RECIPE
From saltysidedish.com
RECIPES – KINDER'S
From kinders.com
RECIPETIN EATS - A FOOD BLOG SERVING UP QUICK & EASY DINNER …
From recipetineats.com
NEVER FAIL/CAN’T BE BEAT/SUPER SIMPLE PRIME RIB - TOM'S SEAFOOD
From tomsseafood.com
AMAZING PRIME RIB | EASY, NO-FAIL STANDING RIB ROAST RECIPE
From youtube.com
INA'S NO-FAIL FILET OF BEEF – GOING MY WAYZ
From goingmywayz.com
PORK SPARE RIBS IN OVEN (NO FAIL RECIPE + SHORT VIDEO)
From craftbeering.com
PERFECT PRIME RIB – EASY, NO FAIL RECIPE | JACKS BLEND RUBS AND …
From jacksblend.com
HOME - NO FAIL RECIPES
From nofailrecipe.com
THIS NO-FAIL BAKING PROJECT IS PERFECT FOR BEGINNERS
From foodnetwork.com
RECIPE FOR SLOW COOKER NO FAIL BARBECUE BEEF - 365 DAYS OF SLOW …
From 365daysofcrockpot.com
NEVER FAIL PRIME RIB OF BEEF - RECIPE | COOKS.COM
From cooks.com
FOOL-PROOF, NO-PEEK PRIME RIB | KANSAS LIVING MAGAZINE
From kansaslivingmagazine.com
THE BEST RECIPE FOR PRIME RIB ROAST IN THE OVEN – NO FAIL
From foodfitnesslifelove.com
EASY NO FAIL PELLET SMOKER RIBS • LOW CARB WITH JENNIFER
From jenniferbanz.com
KEN'S FRENCH FRIES OF STRATFORD - TRIPADVISOR
From tripadvisor.ca
FOOD TRUCK | KEN'S FRENCH FRIES | STRATFORD, ONTARIO
From kensfrenchfries.com
GET THE FAMOUS CAN’T FAIL 5-MINUTE FUDGE RECIPE, PLUS 10 MORE …
From clickamericana.com
FALL OFF THE BONE RIBS, BEST OVEN RIBS | JENNY CAN COOK
From jennycancook.com
PERFECT SMOKED PRIME RIB ROAST RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
OUR FAVOURITE SLOW ROASTED PRIME RIB RECIPE - THE GIBSONS BUTCHER
From thegibsonsbutcher.com
KEN'S NO FRILLS DAUPHIN FLYER 23 - 29 JUNE 2022
From weeklyflyer.com
PERFECT NEVER FAIL FUDGE RECIPE - AN OLD FASHIONED FAMILY RECIPE
From anaffairfromtheheart.com
EASY, NO-FUSS PRIME RIB – KITOVET
From kitovet.com
5-MINUTE NO FAIL FLAKY PIE CRUST RECIPE | JENNA KATE AT HOME
From jennakateathome.com
SIMPLE SMOKED PRIME RIB RECIPE RECIPE - MASTERBUILT
From masterbuilt.com
EASY RECIPES TO FILL YOUR HOME WITH FLAVOR - KEN'S FOODS
From kensfoods.com
WACKY CAKE WITH NO FAIL FUDGE FROSTING - A KITCHEN ADDICTION
From a-kitchen-addiction.com
HOW TO COOK PERFECT FOOL-PROOF PRIME RIB - CHEF ALLI
From chefalli.com
GLUTEN-FREE NEVER-FAIL NO-ROLL PRESS-IN PIE CRUST RECIPE
From glutenfreeeasily.com
THE BEST PRIME RIB RECIPE EVER - THE TASTY TRAVELERS™
From thetastytravelers.com
NO-KNEAD HOMEMADE CRUMPETS RECIPE (NO OVEN NEEDED)
From biggerbolderbaking.com
FAIL-PROOF, EASY 3 INGREDIENT BISCUITS - THE FEATHERED NESTER
From thefeatherednester.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 »
You'll also love