Prime Rib Dinner Recipes

PRIME RIB ROAST

Prime Rib Roast image

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

Ingredients

1 three-rib prime roast, first cut, trimmed and tied
1 tablespoon freshly ground black pepper
2 tablespoons salt
3 short ribs, tied
1 1/2 cups dry red wine

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.

PRIME RIB DINNER

Prime Rib Dinner image

"My family loves this roast, which I make several times a year. Leftovers are great for hot beef sandwiches, and the bones give my homemade soup such good flavor."

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

10 medium carrots, divided
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 small green pepper, finely chopped
4 cups water
2 tablespoons browning sauce, divided
2 tablespoons garlic powder
4 teaspoons seasoned pepper, divided
1 tablespoon celery salt
1 tablespoon Worcestershire sauce
1 beef ribeye roast (3 to 4 pounds)
8 medium potatoes, cut into chunks

Steps:

Finely chop two carrots; place in a greased roasting pan. Add the celery, onion and green pepper. Combine the water, 1 tablespoon browning sauce, garlic powder, 3 teaspoons seasoned pepper, celery salt and Worcestershire sauce; pour over vegetables. , Combine the remaining browning sauce and seasoned pepper; brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots and potatoes around roast., Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting every 30 minutes. Let stand for 10-15 minutes before carving. , Remove potatoes and carrots; keep warm. Skim fat from pan drippings; strain, discarding chopped vegetables. Serve roast and vegetables with juices.

Nutrition Facts :

PRIME RIB RECIPE BY TASTY

Prime Rib Recipe by Tasty image

It's hard to find a cut of meat that's as pretty, as satisfying, and as delicious as a prime rib: it's just fact. It's a treat unto itself, with melt-in-your-mouth meat that's hard to beat. But amazing prime rib is tough to come by at a good price, and that's why we're bringing you the best of both worlds: garnished with a garlic-herb Butter, our prime rib will convince you that you never need to pay top dollar at a restaurant again.

Provided by Jody Tixier

Categories Dinner

Yield 8 servings

Number Of Ingredients 3

Ingredients

8 lb prime rib, bones removed and tied back to the roast
kosher salt, to salt
freshly ground black pepper, to taste

Steps:

On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
Generously season the prime rib all over with salt and pepper.
Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
Preheat the oven to 450˚F (230˚C).
Roast the prime rib for 30 minutes.
Reduce the oven temperature to 325˚F (160˚C).
Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
Transfer the roast to a cutting board and carve.
Enjoy!

Nutrition Facts : Calories 1107 calories, Carbohydrate 0 grams, Fat 81 grams, Fiber 0 grams, Protein 88 grams, Sugar 0 grams

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