PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY
Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean
Provided by Alvin Zhou
Categories Dinner
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F (260°C).
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch (20 mm) slices.
- Serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams
PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING
Make and share this Prime Rib With Garlic and Blue Cheese Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Let the roast stand at room temperature 30-45 minutes before grilling.
- In a food processor, finely mince the garlic, rosemary, basil, salt, and pepper; add in the mustard and olive oil; process to form a paste.
- Smear the paste all over the top and sides of the roast.
- Grill, bone side down, over Indirect Medium Heat until cooked to desired doneness, 1 ½ to 2 hours for medium-rare.
- Transfer the roast to a cutting board and remove the bones.
- Loosely cover the roast with foil and let rest for 20-30 minutes.
- Meanwhile, make the dressing: add the cream and garlic in a medium saucepan.
- Bring the cream to a boil over medium-high heat, then decrease the heat to a simmer and cook until the cream coats the back of a spoon, 5-10 minutes.
- Remove the pan from the heat; add in the cheese, stirring to help it blend into the cream.
- Season with pepper to taste; carve meat into slices.
- Serve warm with the dressing.
PRIME RIB WITH SHOE STRING FRIES WITH CABRALES BLUE CHEESE DIP
Provided by Bobby Flay
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Roast: Preheat oven to 450 degrees. Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.
- Potatoes: Slice the potatoes and cut them into 1/8-inch slices. Then cut the slices into long strips 1/8-inch wide. Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and salt liberally.
- Dip: Heat butter in medium saucepan over medium heat until melted. Whisk in flour and cook for 2-3 minutes. Whisk in the hot milk and cook until the sauce has thickened. Stir in the blue cheese and cook until the cheese has melted. Season with cayenne and salt. Pour into ramekins and serve with the fries.
- Toss vegetables with olive oil. Season with salt and pepper. Grill until tender.
PRIME RIB WITH GARLIC BUTTER SAUCE
Make and share this Prime Rib With Garlic Butter Sauce recipe from Food.com.
Provided by kyle martin
Categories Meat
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Sprinkle roast with salt and pepper.
- Place roast, rib side down, in large shallow roasting pan.
- Bake at 450°F for 15 minutes; reduce oven temperature to 325°F.
- Bake 1 hour 45 minutes to 2 hours, or until desired doneness.
- Remove from oven, cover loosely with foil; let stand 15 minutes.
- Meanwhile, melt 2 tbsp butter in medium sauce pan over medium heat.
- Add garlic; cook 2-4 minutes or until garlic is lightly browned.
- Add broth and Worcestershire sauce.
- Bring to a boil; remove from heat.
- Slowly whisk in remaining 3/4 cup butter.
- Stir in chives, and serve immediately with prime rib.
Nutrition Facts : Calories 1217.1, Fat 113.3, SaturatedFat 51.7, Cholesterol 260.4, Sodium 1225.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 45.5
KICKIN' BLUE CHEESE PRIME RIB SAUCE
This is an old recipe that I have "tweaked" over the years. I cook prime rib for special occasions for DH and I. This is good on any roast beef.
Provided by Cookiegirlandi
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients at least an hour before serving for best flavor.
- Enjoy.
Nutrition Facts : Calories 121.2, Fat 11.1, SaturatedFat 6.9, Cholesterol 33, Sodium 178.1, Carbohydrate 3.5, Fiber 0.5, Sugar 1.8, Protein 2.8
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
ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB
A rich, creamy, earthy sauce that pairs perfectly with prime rib, beef tenderloin, smoked brisket, or your favorite steak. Serve warm over beef. The sauce can also be refrigerated and served cool as sandwich spread.
Provided by Venus517
Categories Side Dish Sauces and Condiments Sauces
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
- Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
- Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
- Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
- Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 5.7 g, Cholesterol 81.5 mg, Fat 22.4 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 13.8 g, Sodium 215.9 mg, Sugar 1.3 g
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