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
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.
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 - PERFECT EVERY TIME
Steps:
- Preheat oven to 500 degrees Multiply the weight of the meat times 5. This will give you the amount of time to leave it in the oven at 500 degrees. Example: 5 lbs. times 5 equals 25 minutes. Ovens may vary. 5 times the weight gives me medium to medium rare. For medium rare to rare I multiply the weight of the meat by 4.8. Wash and dry the meat and rub olive oil on the meat. Put small slices into the meat and insert garlic slivers. Mix the spices together and rub them on the meat. Stand the roast fat side up in a roasting pan. I also place a rimmed cookie sheet under the pan to stop some of the splatter. Put the roast into the well preheated oven and close the oven. BE EXACT ON YOUR TIME! DO NOT REOPEN THE OVEN DOOR! When the timer goes off, shut the oven off and reset your timer for 2 hours BUT DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout.
PERFECT HOLIDAY PRIME RIB
An excellent basic recipe for perfect prime rib, every time! -Or-, try an easy variation on the standard Prime Rib with a rub of olive oil, chopped fresh thyme, minced garlic, and freshly grated lemon zest along with a generous dousing of salt and pepper. Gorgeous! Serve Perfect Prime Rib in the au jus style with just the pan drippings, along with the requisite creamed horseradish on the side, plus your favorite potato and veggie dishes. Great paired with my recipe #285458. Here's some helpful info..."Prime Rib 101": Serving holiday prime rib doesn't have to be a chore. It is actually easy, basically put it in the oven and forget about it. The most important step is searing the roast first on top of the stove. This keeps it pink, juicy and tender inside, and it looks more attractive. The perfect temperature for cooking a prime rib is 200 degrees F, although some recipes call for cooking for a shorter time at a higher temperature. Mostly, prime refers to the grade of meat sold to restaurants, customers in grocery stores usually will find "choice", and the cut may go by "rib roast", "eye of rib roast' or "standing rib roast". If it is boneless, it may be called "eye of the rib"; if ribs are still attached, it's a "standing rib". A boneless roast is easier to carve and serve. If the roast has ribs attached, you can ask the butcher to remove the backbone. It's a good idea to order the type and size roast you need in advance. Ask for the more desirable cut: ribs 10 to 12, sometimes called the "loin end", "small end" or "first cut". It is more desirable because it contains the large, single rib eye muscle and is less fatty. Be sure to purchase a roast that will fit in your oven. Usually plan on at least 6 ounces of cooked, trimmed meat per adult. A boneless roast gives about 2 servings per pound, while bone-in provides 1 to 1 1/2 servings. A roast wrapped in transparent film may be refrigerated three to four days or frozen up to two weeks without rewrapping. If the roast is frozen, let it thaw in the refrigerator four to seven hours a pound for a large roast and three to five hours a pound for a small one. Do not defrost at room temperature. Be sure you also have a meat thermometer to test for doneness. Information is courtesy the National Live Stock and Meat Board, and recipe is courtesy cooking teacher Barbara Tenney, by way of the newspaper.
Provided by BecR2400
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Allow the roast to sit at room temperature for an hour. Adjust oven rack to low position and heat the oven to 200 degrees.
- On the stove top, heat a large roasting pan (not glass) over two burners set at medium-high heat. Place roast in hot pan (do not grease pan) and cook on all sides until nicely browned and about a half cup of fat has rendered, 6 to 8 minutes (or longer).
- Remove roast from pan. Set wire rack in pan and then set roast on rack. Generously season with salt and pepper.
- Place roast in oven; do not cover it and do not add water to the pan. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the beef, not resting in fat or touching bone. Roast until meat registers 130 degrees (medium) rare) on meat thermometer, about 3 1/2 hours (or about 30 minutes per pound). If you want it medium, roast to 145 to 155 degrees. Remember that the roast's temperature will rise 5 to 10 degrees after it comes out of the oven.
- Slices at the ends of the roast will be the most done, and slices in the middle will be more rare.
- Transfer roast to a carving board; tent loosely with aluminum foil. Let stand 20 minutes or longer before carving and serving with the pan drippings.
- A sharp knife is a must for carving. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be.
- Variation: Also good with a rub of olive oil, chopped fresh thyme, minced garlic, and freshly grated lemon peel along with a generous dousing of salt and pepper.
Nutrition Facts :
PERFECT PRIME RIB EVERY TIME (THE BEST EVER)
Prime rib can be intimidating but if you follow this easy recipe it will come out perfect. It's a perfect entree for your holiday meal or a special occasion. The trick is when you turn off the oven, do not open the door. Trust the process. We like ours on the rare side and followed her method. The prime rib was cooked perfectly. Guests are guaranteed to feel special when they sit down to this meal.
Provided by Brenda-Lee Barajas @Moxie50
Categories Beef
Number Of Ingredients 4
Steps:
- Preheat oven to 550F degrees.
- Make a rub of salt, pepper, and garlic powder.
- Apply to meat.
- Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
- Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
- At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
- Try it you won't be disappointed.
More about "prime rib perfect every time recipes"
PRIME RIB {PERFECT EVERY TIME!} - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 400 per servingCategory Main Course
- Place your roast rib side down (fat side up) on a foil lined roasting pan. Remove any strings. Rub seasoned butter all over.
- For a roast that is rare in the center and slightly pink toward the outside, roast your prime rib uncovered at 500 degrees for 5 minutes per pound of meat, plus 5 more minutes. Add time as desired for a more well cooked roast.
PRIME RIB RECIPE | COOKING THE PERFECT PRIME RIB ROAST …
From cookingnook.com
FOOLPROOF PRIME RIB RECIPE | PRIME RIB 500° RULE - ONE …
From onegoodthingbyjillee.com
ABSOLUTE BEST SEASONED PRIME RIB ROAST RECIPE • …
From longbournfarm.com
PERFECT PRIME RIB ROAST: EASY AND FOOL-PROOF PRIME RIB RECIPE
From johanjohansen.dk
PERFECT PRIME RIB EVERY TIME "GUARANTEED" (500 DEGREE …
From youtube.com
PERFECT PRIME RIB EVERY TIME | JUST A PINCH RECIPES - PINTEREST
From pinterest.com
PERFECT PRIME RIB – EASY, NO FAIL RECIPE | JACKS BLEND RUBS AND …
From jacksblend.com
THE BEST PRIME RIB RECIPE - MORE MOMMA!
From moremomma.com
CLASSIC PRIME RIB RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
PERFECT PRIME RIB EVERY TIME (THE BEST EVER) | RECIPE | PRIME RIB ...
From pinterest.ca
THE PERFECT PRIME RIB RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PERFECT PRIME RIB EVERY TIME - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
HOW TO COOK PERFECT FOOL-PROOF PRIME RIB - CHEF ALLI
From chefalli.com
PERFECT PRIME RIB EVERY TIME - YUMMLY RECIPES
From ymmlyrecipes.com
PERFECT PRIME RIB EVERYTIME - YUMMLY RECIPES
From ymmlyrecipes.com
PRIME RIB ROAST - KNOW HOW TO MAKE IT PERFECT EVERY TIME
From blog.certifiedangusbeef.com
PERFECT PRIME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PERFECT PRIME RIB EVERY TIME RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PRIME RIB ROAST AU JUS PERFECT EVERY TIME! NO FAIL | HOW TO MAKE …
From youtube.com
CLASSIC ROAST PRIME RIB AU JUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOOL PROOF MEDIUM RARE PRIME RIB BEST RECIPES
From findrecipes.info
PERFECT PRIME RIB EVERYTIME - RECIPE - COOKS.COM
From cooks.com
PRIME RIB TEMPERATURE CHART | BEST BEEF RECIPES
From bestbeefrecipes.com
PRIME RIB ROAST AU JUS PERFECT EVERY TIME! NO FAIL
From recipesandkitchen.com
PRIME RIB ROAST TIME BEST RECIPES
From findrecipes.info
PERFECT PRIME RIB EVERY TIME - LANA’S COOKING
From lanascooking.com
PERFECT PRIME RIB EVERYTIME 500 BEST RECIPES
From findrecipes.info
PERFECT PRIME RIB - HE COOKS 4 ME
From hecooks4me.com
PERFECT PRIME RIB EVERYTIME | RIB RECIPES, PRIME RIB RECIPE, COOKING ...
From pinterest.ca
THE BEST RECIPE FOR PRIME RIB ROAST IN THE OVEN – NO FAIL
From foodfitnesslifelove.com
PERFECT PRIME RIB ROAST - THE WOKS OF LIFE
From thewoksoflife.com
PRIME RIB COOKING TIME CALCULATOR BEST RECIPES
From findrecipes.info
PRIME RIB 500 DEGREES TURN OVEN OFF - RECIPESCHOICE
From recipeschoice.com
EASY PRIME RIB WITH GARLIC HERB BUTTER - BOXWOOD AVE
From boxwoodavenue.com
PERFECT PRIME RIB RUB RECIPE - MY TURN FOR US
From myturnforus.com
PERFECT PRIME RIB EVERYTIME - FEEDNO
From feedno.com
PERFECT PRIME RIB EVERYTIME - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PERFECT RIB ROAST EVERY TIME : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CLASSIC PRIME RIB RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.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
Related Search