New York Roast Vs Prime Rib Roast Recipes

PRIME RIB ROAST

Prime Rib Roast image

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Provided by Sam Sifton

Categories brunch, dinner, easy, lunch, roasts

Time 4h15m

Yield Serves 10 to 12

Number Of Ingredients 5

Ingredients

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

Remove the roast from the refrigerator 2 or 3 hours before cooking.
Preheat oven to 450.
Rub butter on the cut ends of the roast.
Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams

CLASSIC PRIME RIB FOR A SMALL CROWD

Classic Prime Rib for a Small Crowd image

This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green. If you're feeling ambitious, use the beef drippings to make Yorkshire pudding.

Provided by Mark Bittman

Categories dinner, easy, roasts, main course

Time 1h30m

Yield 6 servings or more

Number Of Ingredients 4

Ingredients

1 (3-rib) roast, about 5 pounds, trimmed of excess but not all fat
Salt and freshly ground black pepper to taste
1 or 2 cloves garlic (optional)
1 cup red wine, stock, or water

Steps:

Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.

Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 106 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 44 grams, Sodium 970 milligrams, Sugar 0 grams

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