PRIME RIB WITH A PEPPERCORN & ROASTED GARLIC CRUST RECIPE - (4.5/5)
Provided by KimberleyH
Number Of Ingredients 8
Steps:
- Preheat the to 350°F. Spread garlic cloves out on a small oven-safe pan. Toss with 1 teaspoon oil, cover the pan with foil and bake 15 to 20 minutes, or until the garlic is soft enough to mash with a fork. To make the garlic & peppercorn crust, mash roasted garlic in a medium-size mixing bowl until there are no large pieces. Add mustard, mayonnaise, bread crumbs, and peppercorns. Mix well and set aside. In a skillet large enough to fit the roast, heat 2 tablespoons of oil over medium-high heat until the oil begins to ripple. Season roast with salt then carefully place it into skillet. Sear until all sides are brown, about 5 to 8 minutes per side. Move meat to a roasting pan and make sure the fatty side is facing up. Let roast cool a bit before evenly pressing the crust all over the top. Roast 90 to 120 minutes, or until desired doneness. (At 125°F, the roast is medium rare. At 130°F, the roast is medium.) Let the roast rest for 15 minutes before slicing.
PEPPERCORN CRUSTED PRIME RIB
Fool-Proof Prime Rib Every Time! This is a Christmas tradition in my family. However, this WILL set off your smoke alarm! The first time I served it to my in-laws, my father-in-law wanted to know if McDonald's was open on Christmas! He LOVED it!
Provided by sherriebe21
Categories Main Dish
Time 3h
Yield 6
Number Of Ingredients 3
Steps:
- Remove Prime Rib from refrigerator 3-4 hours before roasting. Preheat oven to 500. In peppermill grind peppercorns. Rub olive oil on Prime Rib to coat. Press ground peppercorns onto Prime Rib, coating liberally. Place Prime Rib in open roasting pan. Roast uncovered for 30 minutes ~~at; 500 degrees. Turn oven off. DO NOT OPEN OVEN DOOR! Leave Prime Rib in oven for 2 hours. Remove Prime Rib and let rest for 10 minutes before carving.
Nutrition Facts : Calories 1539 calories, Fat 134.61048 g, Carbohydrate 0 g, Cholesterol 317.52 mg, Fiber 0 g, Protein 75.93264 g, SaturatedFat 55.0602 g, ServingSize 1 1 Serving (456g), Sodium 240.453 mg, Sugar 0 g, TransFat 14.71221 g
HERB-CRUSTED PRIME RIB
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
BLACK PEPPER CRUSTED PRIME RIB
Provided by Sandra Lee
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
- Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
- *Cook's Note: Have butcher remove ribs from roast and tie it.
ROAST PRIME RIB OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST
If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.
Provided by evelynathens
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
- Pat beef dry and season.
- In a pan, roast beef, ribs side down, 30 minutes.
- Transfer beef to a platter.
- (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
- Reduce oven temperature to 350°F.
- Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
- Roast beef 1 - 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
- Transfer to a cutting board.
- Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce: Skim fat from drippings in roasting pan.
- Add wine and deglaze over moderately-high heat, scraping up browned bits.
- Boil until reduced by about half and transfer to a saucepan.
- Add broth and boil 5 minutes.
- In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
- Bring to a boil, whisking, and boil 1 minute.
- Season.
Nutrition Facts : Calories 1590.4, Fat 137.8, SaturatedFat 57.7, Cholesterol 338.2, Sodium 893.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.1, Protein 73.7
GARLIC 'N' PEPPER PRIME RIB
Family and friends are delighted to see this roast adorning our table at celebrations throughout the year. It's a fancy favorite that's actually fuss free.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside., Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.
Nutrition Facts :
ROAST PRIME RIBS OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST AND RED-WINE PAN SAUCE
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust:
- In a small bowl combine crust ingredients, stirring to form a paste.
- Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings.
- Reduce oven temperature to 350°F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135°F. for medium-rare meat.
- Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce:
- Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
- In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.
- Garnish rib roast and serve with sauce.
ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST
Steps:
- Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- Make the sauce:
- Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and
- the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
GARLIC PRIME RIB
Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!
Provided by Chef Mike
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 15
Number Of Ingredients 6
Steps:
- Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
- Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 1 g, Cholesterol 112.7 mg, Fat 48 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 19.4 g, Sodium 395.5 mg
BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS
This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.
Provided by Marie
Categories Roast Beef
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
- With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
- Spread this mixture all over top of roast.
- Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
- Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
- To prepare au jus, melt butter in saucepan and saute shallots until soft.
- Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
- Slice prime rib and serve the au jus in a separate bowl.
- Note: the au jus will not thicken, the flour just gives it a little body.
Nutrition Facts : Calories 1686.6, Fat 147.6, SaturatedFat 64, Cholesterol 364.7, Sodium 1135.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 80.1
More about "prime rib with a peppercorn roasted garlic crust recipe 455"
THE BEST PRIME RIB WITH GARLIC & PEPPERCORN WET RUB
From thewickednoodle.com
4.7/5 (31)Total Time 3 hrsCategory Main DishCalories 113 per serving
GARLIC CRUSTED PRIME RIB! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
GARLIC & HERB CRUSTED BONELESS PRIME RIB ~SWEET
From sweetandsavorybyshinee.com
GARLIC CRUSTED PRIME RIB ROAST - HEALTHY LIVING
From healthylivingmarket.com
GARLIC BUTTER HERB PRIME RIB - THE RECIPE CRITIC
From therecipecritic.com
BUTTER AND GARLIC CRUSTED PRIME RIB - I AM HOMESTEADER
From iamhomesteader.com
GARLIC CRUSTED PRIME RIB ROAST - LIFE TASTES GOOD
From ourlifetastesgood.com
BEST PRIME RIB RECIPE - HOW TO MAKE PEPPER-CRUSTED …
From goodhousekeeping.com
HERB-CRUSTED PRIME RIB ROAST RECIPE - NO. 2 PENCIL
From number-2-pencil.com
BONELESS PRIME RIB RECIPE WITH A GARLIC-HERB CRUST
From thewickednoodle.com
PRIME RIB WITH A PEPPERCORN & ROASTED GARLIC CRUST — …
From qvc.com
PEPPER-CRUSTED PRIME RIB ROAST RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrs 30 minsServings 12
- 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.
RECIPE: STANDING RIB ROAST WITH GARLIC-PEPPERCORN CRUST
From seattletimes.com
10 BEST PRIME RIB ROAST RECIPES | YUMMLY
From yummly.com
GARLIC PRIME RIB ROAST RECIPE - LAUREN GREUTMAN
From laurengreutman.com
PRIME RIB WITH ROASTED GARLIC, HORSERADISH AND ROSEMARY CRUST
From bigoven.com
PERFECT GARLIC HERB PRIME RIB ROAST RECIPE + COOKING TIPS
From joyfulhealthyeats.com
GARLIC BUTTER PRIME RIB - CAFE DELITES
From cafedelites.com
PEPPERCORN AND ROSEMARY CRUSTED PRIME RIB - LIFE'S AMBROSIA
From lifesambrosia.com
PRIME RIB WITH A PEPPERCORN & GARLIC CRUST RECIPE
From pinterest.com.au
PEPPER-CRUSTED PRIME RIB ROAST - TODAY.COM
From today.com
GARLIC CRUSTED PRIME RIB ROAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BAKED PRIME RIB ROAST RECIPE - THERESCIPES.INFO
From therecipes.info
ROAST PRIME RIB BEST RECIPES
From findrecipes.info
PRIME RIB WITH A PEPPERCORN & ROASTED GARLIC CRUST RECIPE
From pinterest.com.au
MUSTARD CRUSTED PRIME RIB BEST RECIPES
From findrecipes.info
PRIME RIB WITH A PEPPERCORN & ROASTED GARLIC CRUST — RECIPES
From pinterest.com
GARLIC HERB-CRUSTED PRIME RIB ROAST RECIPE
From thespruceeats.com
PRIME RIB WITH A PEPPERCORN & ROASTED GARLIC CRUST RECIPE
From pinterest.com
GARLIC ROSEMARY PEPPERCORN PRIME RIB ROAST - A ZESTY BITE
From azestybite.com
PRIME RIB WITH HERB & GARLIC CRUST | TREFETHEN FAMILY VINEYARDS
From trefethen.com
10 BEST SEASONING PRIME RIB ROAST RECIPES | YUMMLY
From yummly.com
GARLIC & HERB PRIME RIB ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC AND ROSEMARY CRUSTED PRIME RIB - BROWN SUGAR FOOD BLOG
From bsugarmama.com
SMOKED PRIME RIB RECIPE WEBER - THERESCIPES.INFO
From therecipes.info
HOLIDAY DELICIOUS CRUSTED PEPPER PRIME RIB RECIPE
From reluctantentertainer.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