Peppered Herb Rib Roast Recipes

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PEPPERED RIB ROAST



Peppered Rib Roast image

A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices. -Mary Welch, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 16-18 servings.

Number Of Ingredients 10

1/4 cup coarsely ground pepper
1/2 teaspoon ground cardamom
1 beef ribeye roast (5 to 6 pounds)
1 cup soy sauce
3/4 cup red wine vinegar
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon garlic powder
1-1/2 teaspoons cornstarch
1/4 cup cold water

Steps:

  • Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 20 minutes before carving., Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

Nutrition Facts :

PEPPERED HERB RIB ROAST



Peppered Herb Rib Roast image

Yield 12 Servings

Number Of Ingredients 6

6 pounds first cut beef rib roast, well trimmed
2 tablespoons McCormick Gourmet™ Peppercorn Mélange, coarsely cracked
1 tablespoon McCormick Gourmet™ Italian Seasoning
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Mustard, Ground

Steps:

  • Preheat oven to 350°F. Place meat on rack in shallow roasting pan. Mix seasonings in small bowl. Press evenly into surface of meat.
  • Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing).

HERB-ROASTED PRIME RIB



Herb-Roasted Prime Rib image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h50m

Yield 24 to 30 servings

Number Of Ingredients 8

One 15-pound boneless rib roast
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves
2 tablespoons salt
2 tablespoons black pepper
5 cloves garlic, pressed

Steps:

  • Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
  • Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
  • Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.

HERB CRUSTED PRIME RIB ROAST



Herb Crusted Prime Rib Roast image

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

One 10- to 12-pound prime rib roast, at room temperature
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh rosemary leaves, chopped
1/2 cup fresh tarragon leaves, chopped
1/4 cup fresh thyme leaves, chopped
2 tablespoons salt
1 1/2 tablespoons ground pepper
1/4 cup vegetable or grapeseed oil

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.

RIB ROAST WITH HERB CRUST



Rib Roast with Herb Crust image

This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
  • In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140 degrees, 35 to 45 minutes. Let rest 15 minutes before slicing.

PEPPERED RIBEYE ROAST



Peppered Ribeye Roast image

Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 24-30 servings.

Number Of Ingredients 8

1/3 to 1/2 cup coarsely ground pepper
1 teaspoon ground cardamom
2 beef ribeye roasts (5 to 6 pounds each)
2 cups soy sauce
1-1/2 cups cider vinegar
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons paprika

Steps:

  • Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

HERB & PEPPER CRUSTED RIB OF BEEF



Herb & pepper crusted rib of beef image

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Provided by James Martin

Categories     Dinner

Time 2h40m

Number Of Ingredients 10

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
3kg rib of beef on the bone
2 onions, sliced
250ml red wine
400ml fresh beef stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
  • While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

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

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

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-RUBBED RIB ROAST



Herb-Rubbed Rib Roast image

Love beef? A Dijon and fresh herb rub make this roast extra special.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 12

4-pound beef rib roast
1 clove garlic, cut in half
1/4 cup country-style Dijon mustard
3/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
2 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup reduced-fat or regular sour cream
1 tablespoon plus 1 teaspoon horseradish sauce
1 tablespoon plus 1 teaspoon country-style Dijon mustard
1/4 teaspoon coarsely ground pepper

Steps:

  • Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
  • Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
  • Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
  • Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Nutrition Facts : Calories 535, Carbohydrate 1 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 190 mg

ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Roast Prime Rib With Garlic Herb Butter Recipe by Tasty image

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

bone in prime rib, 6 pound (2.7 G)
3 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 stick unsalted butter, softened
1 teaspoon lemon zest
½ teaspoon kosher salt
2 small garlic cloves, minced
3 tablespoons fresh parsley, chopped
1 ½ tablespoons fresh rosemary
¼ teaspoon freshly ground black pepper

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

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From pinterest.com


PEPPER-CRUSTED PRIME RIB ROAST RECIPE - MARCELA VALLADOLID ...
Step 2. In a spice grinder, grind the peppercorns, guajillo chile and rosemary until coarse. Transfer to a medium bowl. Add all of the remaining ingredients except the …
From foodandwine.com


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