PRIME RIB BEEF DIP
Make and share this Prime Rib Beef Dip recipe from Food.com.
Provided by Prairie Peddler
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, mix together the Au Jus sauce, using all ingredients to taste. (I keep onion soup mix in an old spice jar to use as a seasoning) I start with 8 oz. of water, 2 teaspoons pepper, 1 tsp Worcestershire, 8 oz. Au Jus, 2 tsp soy sauce, 2 tbsp of onion soup mix and a dash of cayenne. Simmer.
- In a skillet, melt butter then combine chopped green peppers, onions and mushrooms with black pepper. Add soy sauce and Worcestershire. Sauté on medium heat until veggies are tender crisp.
- Slice the leftover prime rib so that it is at a 1/2 inch (or less) thickness, then set in the simmering Au Jus.
- Cut French bread diagonally, toast pieces in toaster.
- Spread french onion dip on both pieces (top and bottom).
- Layer on prime rib from Au Jus.
- Put sauteed mushroom, onion, green peppers on top of meat.
- Cover with pepper jack cheese.
- Broil sandwich open-faced for 2-3 minutes or until cheese is slightly golden.
- Serve with small bowl of Au Jus for dipping.
Nutrition Facts : Calories 2049.8, Fat 112.9, SaturatedFat 52.9, Cholesterol 283.9, Sodium 2488.4, Carbohydrate 151.8, Fiber 7.9, Sugar 9.7, Protein 104.7
BEEF DIP
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 6 servings, plus some leftovers
Number Of Ingredients 16
Steps:
- For the prime rib rub: Preheat oven to 450 degrees F.
- Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
- For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
- To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
- To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.
ROASTED PRIME RIB BONES OR BEEF SHORT RIBS
I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
- Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
- Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
- In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
- Add in chopped onions; mix well.
- Pour the sauce over ribs, and mix with your hands to coat the ribs.
- Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
- Delicious!
Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2
PRIME RIB ROAST
Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
- Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
- Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
- Pour fat and all dark drippings out of pan into a fat separator; set aside.
- Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.
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