MARINATED PRIME RIB
Allow your roast to sit in the delicious herb-infused prime rib marinade up to 24 hours to develop the most flavor. Serve the ultra-tender slices of prime rib with your favorite sides (we love mashed potatoes and roasted carrots) for the ultimate comforting feast.
Provided by BHG Test Kitchen
Time 8h25m
Number Of Ingredients 9
Steps:
- For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
- Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
- Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bone.
- Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.
Nutrition Facts : Calories 162 kcal, Cholesterol 53 mg, Protein 18 g, SaturatedFat 4 g, Sodium 67 mg, Fat 9 g, UnsaturatedFat 0 g
ROLLED RIB-EYE ROAST
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also ask your butcher to butterfly it. Serve with Duck Fat-Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.
- Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper.
- Arrange roast on a large cutting board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking).
- Preheat oven to 400 degrees. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 degrees and continue roasting until a thermometer inserted in thickest part reads 125 degrees, 50 to 60 minutes. Let rest at least 30 minutes before slicing.
FOOLPROOF RIB ROAST
I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
Provided by SALSIEPIE
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 6
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
MARINATED ROLLED RIB ROAST
Number Of Ingredients 11
Steps:
- 1. In 13x9-inch (3-quart) baking dish or large resealable food storage plastic bag, combine all marinade ingredients mix well. Add roast turn to coat. Cover dish or seal bag refrigerate 8 to 12 hours, turning several times.2. Heat oven to 350°F. Drain roast, reserving marinade. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.3. Bake at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers desired temperature of 145°F. for medium-rare or 160°F. for medium doneness, basting with marinade every 20 to 30 minutes.4. Remove roast from oven. Cover with tent of foil let stand 10 to 15 minutes before slicing. Discard any remaining marinade.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 200 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 65 mg 22% * Sodium: 125 mg 5% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 23 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 15% * Dietary Exchanges: 3 1/2 Lean Meat
Nutrition Facts : Nutritional Facts Serves
PRIME RIB ROAST
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
- Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
- Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
STANDING BEEF ROLLED RIB ROAST
This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF
Provided by Heather Reynolds in
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
- Preheat oven to 450 degrees.
- Pat the roast dry with paper towels to get off extra moisture.
- Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
- Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
- Don't add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
- Insert a meat thermometer and place into the preheated oven.
- Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
- Cook until the meat thermometer reaches 135 degrees for medium rare.
- Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
- Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
- IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
- Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
- Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
- Stir in the pan drippings from the glass measuring cup and stir until bubbly.
- Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
- Serve this over sliced roast.
Nutrition Facts : Calories 867.4, Fat 70.8, SaturatedFat 29.7, Cholesterol 215.8, Sodium 257.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 53.2
PRIME RIB ROAST MARINADE
I make a prime rib roast every year for Christmas. About 2 years ago I wanted to try something new so I whipped this recipe together on a whim and its been a tradition ever since.
Provided by cervantesbrandi
Categories Meat
Time 15m
Yield 1 roast
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor and pulse until ingredients are minced and combined.
- Note: I usually rub this marinade over the roast the day before I cook it. That way it marinates all day and the night before cooking. Enjoy!
Nutrition Facts : Calories 105.5, Fat 0.6, SaturatedFat 0.2, Sodium 5379.8, Carbohydrate 24.4, Fiber 2.1, Sugar 8.5, Protein 2
MARINATED RIB-EYE ROAST
Make and share this Marinated Rib-Eye Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h10m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients, mixing well.
- Place roast in a large shallow dish; pour wine mixture over roast.
- Cover and marinate 8 hours in the refrigerator, turning occasionally.
- Remove roast from marinade; discard marinade.
- Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
- Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Nutrition Facts : Calories 621.3, Fat 50.4, SaturatedFat 19.3, Cholesterol 141.4, Sodium 126.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 36.5
MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
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VODKA-MARINATED RIB ROAST RECIPE - JEREMIAH TOWER
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5/5 Author Jeremiah Tower
- Set the roast in a large roasting pan, fat side up. Using a sharp knife, make 12 shallow slits in the fat and insert the bay leaves. Rub the vodka, salt and pepper all over the roast and let stand at room temperature for 2 hours.
- Preheat the oven to 425°. Roast the meat in the lower third of the oven for 30 minutes. Reduce the oven temperature to 325° and continue to roast for about 1 3/4 hours longer, or until an instant-read thermometer inserted in the thickest part registers 120° for rare to medium-rare meat. Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.
- Set the roast on its side and run a long, sharp knife between the bones and the meat; remove the bones. Turn the roast right side up. Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.
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- The butcher knows how much fat to leave on the roast, so no additional trimming is needed. Your prime rib roast should have a nice layer of fat on top, so it will baste itself. Before marinating, give your prime rib roast a quick rinse with cold water, and pat it dry with paper towels.
- Place a flat roasting rack inside a roasting pan large enough to fit your roast, and spread the onions on top of the rack. It’s ok if you don’t have a roasting rack--resting the roast directly on the onions works also. Place the roast in the pan.
- Mix the salt, pepper, garlic, herbs and olive oil in a bowl until well-combined. Use your hands to rub the roast all over with the marinade mixture, coating the surface evenly.
- Use plastic wrap to cover the roast, and let it marinate overnight (at least 8 hours) in the refrigerator. We don’t expect the flavors to penetrate the roast completely, but it will work its way into the fatty collar portion of the roast. Skipping this step makes a big difference in flavor––we’ve had some mediocre roasts due to a lack of marinating time, so take my word for it!
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