Peppery Prime Rib Boneless Beef Rib Roast Recipes
EASY BONELESS PRIME RIB ROAST RECIPE
Easy to prepare, boneless prime rib roast is packed with flavor, tender, and perfect for serving a crowd!
Provided by Isabel Laessig
Categories Main Dish
Time 2h5m
Number Of Ingredients 3
Steps:
- Preheat the oven to 450°F. Pat your room temperature boneless prime rib roast dry using paper towels, then rub all over with a generous amount of salt and pepper. You want to give it a good coating!
- Place the roast on a pan with a roasting rack, fat-side up. Add it to the oven and cook for 15 minutes at 450°F. After 15 minutes, reduce the temperature to 325°F. Cook for an additional 1 hour and 40 minutes (check the exact time for your level of doneness using the Roast Perfect App).
- Once the beef is done cooking, remove it from the oven and transfer it to a cutting board. Loosely tent the beef with foil for 15 minutes to let it rest.
- After 15 minutes, carve the roast against the grain. Always carve against the grain for best results. Serve with Au Jus.
Nutrition Facts : Calories 621 kcal, Carbohydrate 1 g, Protein 27 g, Fat 53 g, SaturatedFat 22 g, Cholesterol 120 mg, Sodium 437 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PEPPERY PRIME RIB BONELESS BEEF RIB ROAST
Mouth watering Prime Rib Boneless Rib Roast. This rib roast recipe is elegant, yet so very easy.
Provided by Lea Ann Brown
Categories Main Course Beef
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons of the rub for the au jus. Press remaining rub evenly onto the top surface of beef roast. I like to score the fat cap so the garlic and cracked pepper blend will penetrate the beef.
- Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven until internal temperature reads 120 - 125 degrees in the thickest part of the roast.
- Remove roast from oven and tent with foil. Let stand for 20 minutes. During this resting time the internal temperature will rise to 130 - 135 degrees for a medium rare rib roast.
- While roast is resting, combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
- Carve roast into slices. Season with salt, as desired. Serve with au jus or Creamy Horseradish Sauce.
Nutrition Facts : Calories 690 kcal, Carbohydrate 2 g, Protein 32 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 137 mg, Sodium 286 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PEPPERY ROAST BEEF
With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.
Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
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- 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 broth and mix well.
- Preheat the oven to 400°. Rub the pepper mix all over the roast. Place the roast on a rack set over a roasting pan. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned. Add 2 more cups of the broth and loosely tent the roast with foil. Reduce the oven temperature to 350°. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115°; add the remaining 2 cups of broth halfway through. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125° for medium rare).
- Strain the pan juices into a small saucepan. Skim off as much fat as possible and bring to a simmer. Carve the roast and serve with the pan jus.
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- Preheat your oven to 450°F and pat your boneless rib roast dry with paper towels. Generously season your roast with sea salt and black pepper. Give it a good coating.
- Place the roast fat-side up on a pan with a roasting rack. Add it to the oven and cook for 15 minutes at 450°F. Once 15 minutes is up, reduce the temperature to 325°F and cook for an additional 1 hour and 40 minutes (4 lb. roast).
- Once time is up, move the beef to a cutting board and tent it with foil loosely. Allow it to rest for 15 minutes under the foil. After resting, carve the beef against the grain for best results. Serve, and enjoy!
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