THE BEST PRIME RIB EVER
This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.
Provided by Annabelle Kennedy
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Place prime rib in a roasting pan, fat-side up.
- Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg
PRIME RIB
Prime rib roast the easy way. Tastes delicious!
Provided by Dale
Categories Main Dish Recipes Roast Recipes
Time 2h40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
- Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 2.6 g, Cholesterol 132.5 mg, Fat 25.7 g, Protein 46.5 g, SaturatedFat 10.9 g, Sodium 364.6 mg
PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
- An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
- Meanwhile, preheat the oven to 400 degrees F.
- Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
- Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
- Cook for 30 minutes and then baste the roast again.
- Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
PRIME RIB FOR 8
Steps:
- Generously season beef with salt and pepper. Wrap tightly in plastic and chill at least 1 day. Let beef sit at room temperature 2 hours. Preheat oven to 400°. Place beef on a rack set inside a roasting pan. Roast until nicely browned, 35-40 minutes. Reduce oven temperature to 275° and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers 115° for medium-rare, 1-1½ hours longer. Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes. Meanwhile, whisk egg yolks and garlic in a medium bowl. Whisking constantly, gradually add grapeseed oil, drop by drop at first, and whisk, adding 1 Tbsp. lemon juice by the teaspoonful as aioli thickens (juice will thin aioli so it's easier to whisk), until it is thickened and smooth. Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick. Season with salt; cover and chill. Cut meat off bones, following curve of ribs, and thinly slice. Or, cut between ribs into massive chops for sharing. Serve with aioli. DO AHEAD: Rib roast can be seasoned 2 days ahead; keep chilled. Aioli can be made 1 day ahead; keep chilled.
ROAST PRIME RIB
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
- For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
- Cut the roast into 1-inch-thick slices and serve with the sauce.
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.
BULLETPROOF EASY PRIME RIB
Made this for Christmas Eve, and it turned out perfectly with our 8 pound prime rib. My butcher had said "500 and five minutes a pound". Most of the recipes I found online were not like this, but several were. I tried to keep it stupidly simple. This is a great recipe for us, and got rave reviews from the family. I am not a cook ...if I can do this, so can anyone. The prime rib we had from this recipe got rave reviews from the entire family, so it's keeper for us. Note that we have an electric oven, and used a $14 Taylor digital meat thermometer from Sears.
Provided by Johncn
Categories Roast Beef
Time 2h56m
Yield 1 roast, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- The basics from our butcher - 500 F and 5 minutes a pound - worked out like this for us, as it was calculated on the weight of the roast.
- * Let the meat come to room temperature for about 2 hours.
- * Cleaned the meat and trimmed excess fat.
- * Poked a goodly number of holes with a large fork, and about 8 or so with a knife to insert garlic slivers.
- * Cleaned the garlic and took about half and sliced into "slivers" to insert in the deeper holes.
- * Mixed the ingredients threw in enough extra virgin olive oil to make a mud, and mixed it all up -- slathered it on the roast.
- * Placed meat fat side up in roasting pan with about 3 inch sides, and a rack.
- * Added just enough water to cover bottom of pan to reduce splashing of drippings.
- * Preheated oven to 500 F
- * Calculated 41 minutes for my roast. Your time will vary. Take weight of roast and multiply times 5 to get minutes.
- * Insert the meat thermometer and shut that door! (We used an inexpensive Taylor digital that had a cable to monitor temp of meat without opening the door).
- * Turn off the oven at YOUR scheduled time (remember that weight times 5 equals total minutes).
- * Check the temperature after exactly 2 hours. Do NOT open the door even once during this time.
- It came out with meat temp at 135, which is Medium Rare, but it continues to finish cooking, as you leave covered with foil for 25 minutes of "resting time" out on the kitchen counter.
- * De-boned it as this YouTube video shows:.
- http://www.youtube.com/watch?v=DrjkNGNl5oo.
- Optional: MaKe au jus after the roast was done by taking three tablespoons of fat drippings, all the carmelized bits that fell into the bottom of roasting pan, two tablespoons of flour, 1 quart of beef broth from box, simmered and stirred chunks out on medium, and then strain as poured into gravy boat.
- Hope this works out as well for you as it did for us. Just had French Dip sandwiches today made from leftovers. It was great for both meals.
Nutrition Facts : Calories 1066.3, Fat 90.3, SaturatedFat 33.6, Cholesterol 192.8, Sodium 2769.5, Carbohydrate 8.9, Fiber 2.2, Sugar 0.4, Protein 52.9
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
PRIME RIB ROAST
Make and share this Prime Rib Roast recipe from Food.com.
Provided by Miss Annie
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
- Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
- May be served with Horseradish sauce.
Nutrition Facts : Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3
PRIME RIB RECIPE BY TASTY
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
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
More about "prime rib for 8 recipes"
BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB
From delish.com
Reviews 6Calories 503 per servingCategory Dairy-Free, Christmas, Dinner, Meat
18 BEST PRIME RIB RECIPES | PRIME RIB RECIPE IDEAS ...
From foodnetwork.com
Author By
COOKING PRIME RIB ROAST 500 - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE FOR PRIME RIB ON THE ROTISSERIE - NAPOLEON
From napoleon.com
PRIME RIB RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE PRIME RIB | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
SIMPLE SMOKED PRIME RIB RECIPE - MASTERBUILT
From masterbuilt.com
BEST HOW TO ROAST A PRIME RIB RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO COOK PRIME RIB: 8 FOOLPROOF RECIPES - DELISHABLY
From delishably.com
HOW TO COOK PERFECT PRIME RIB (CLOSED OVEN METHOD) - …
From feastandfarm.com
PRIME RIB ROAST (THE BEST) | RICARDO
From ricardocuisine.com
8 LB STANDING RIB ROAST - THERESCIPES.INFO
From therecipes.info
BEST EASTER PRIME RIB RECIPE - CRAVE THE GOOD
From cravethegood.com
PRIME RIB ROAST RECIPE - WELLNESS MAMA®
From wellnessmama.com
SMOKED PRIME RIB - MASTERBUILT
From masterbuilt.com
GARLIC BUTTER HERB PRIME RIB RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ROTISSERIE PRIME RIB RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
HOW TO PREP, COOK, AND SERVE THE PERFECT PRIME RIB
From thespruceeats.com
HOW TO COOK LEFTOVER PRIME RIB BONES – GALAXY TRAINING
From galaxy-training.com
BEST PRIME RIB RUB RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
8 POUND PRIME RIB - RECIPES | COOKS.COM
From cooks.com
THE BEST PRIME RIB RUB (+ PRIME RIB RECIPE & VIDEO)
From foodieandwine.com
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST) - DOWNSHIFTOLOGY
From downshiftology.com
PRIME RIB ROAST - JO COOKS
From jocooks.com
PRIME RIB ROAST RECIPE: THE CLOSED-OVEN METHOD
From thespruceeats.com
10 BEST PRIME RIB RECIPES | YUMMLY
From yummly.com
EASY, NO-FUSS PRIME RIB | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY BONELESS PRIME RIB RECIPE WITH AUS JUS - BEST BEEF ...
From bestbeefrecipes.com
BEST SLOW COOKED PRIME RIB - BEST BEEF RECIPES
From bestbeefrecipes.com
BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB
From thepioneerwoman.com
HOW TO MAKE PRIME RIB | ALLRECIPES
From allrecipes.com
BEST BONELESS PRIME RIB RECIPE - SOUTHERNCRAVINGS.COM
From southerncravings.com
PERFECT PRIME RIB ROAST - THE WOKS OF LIFE
From thewoksoflife.com
DELICIOUS AND RICH PRIME RIB FOR TWO RECIPE
From thespruceeats.com
COOKING A STANDING RIB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
8 OZ PRIME RIB - RECIPES | COOKS.COM
From cooks.com
LAWRY'S PRIME RIB RECIPE ROCK SALT - FOOD NEWS
From foodnewsnews.cc
PRIME RIB RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love