Prime Rib Recipes

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PRIME RIB



Prime Rib image

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

1 (10 pound) prime rib roast
6 cloves garlic, sliced
salt and ground black pepper to taste
½ cup Dijon mustard

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

CHEF JOHN'S PERFECT PRIME RIB



Chef John's Perfect Prime Rib image

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

4 pounds prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

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



Prime Rib image

The Pioneer Woman host, her husband, Ladd, and their kids go to great lengths on Christmas Eve so they can sleep in and do nothing the next day. Ladd gives the cattle a double feeding, and Ree serves her big holiday meal, a prime rib feast. "When the meat comes to the table, that's the moment we all get excited about Christmas," she says. Ree keeps the rest of the menu simple: Yorkshire pudding (made with beef drippings), roasted potatoes, and mushrooms cooked in red wine. "It's a Christmas Eve tradition everybody loves," she says.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 18 servings

Number Of Ingredients 13

4 tablespoons tricolor peppercorns (or any peppercorns)
3 sprigs rosemary
3 sprigs thyme
1/3 cup kosher salt
8 cloves garlic, minced
1 10-to-14-pound boneless rib-eye roast
1/4 cup olive oil
Yorkshire Pudding, for serving, recipe follows
5 large eggs
1 cup half-and-half
1 cup all-purpose flour
Kosher salt
Drippings from the prime rib

Steps:

  • Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
  • Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
  • Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
  • Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.
  • Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
  • After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
  • Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
  • Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.

PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

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.

PERFECT PRIME RIB ROAST



Perfect Prime Rib Roast image

If you've never made prime rib before, you can't go wrong with this recipe. It comes from a chef at a favorite local restaurant. -Pauline Waasdorp, Fergus Falls, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 12 servings.

Number Of Ingredients 5

1/2 cup Worcestershire sauce
3 teaspoons garlic salt
3 teaspoons seasoned salt
3 teaspoons coarsely ground pepper
1 bone-in beef rib roast (5 to 6 pounds)

Steps:

  • In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 1048mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

PRIME RIB ROAST



Prime Rib Roast image

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

prime rib roast (at least 4 ribs)
salt and pepper
2 garlic cloves, halved
1 teaspoon hot horseradish
1 cup sour cream
1 teaspoon red wine vinegar
1 pinch salt
1 pinch sugar
Tabasco sauce (optional)

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 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

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.

THE BEST PRIME RIB EVER



The Best Prime Rib Ever image

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

1 (4 pound) boneless prime rib roast
2 tablespoons olive oil
6 cloves garlic, minced
3 teaspoons salt
3 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

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

ROASTED PRIME RIB BONES OR BEEF SHORT RIBS



Roasted Prime Rib Bones or Beef Short Ribs image

I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h35m

Yield 4-5 serving(s)

Number Of Ingredients 14

6 -7 lbs beef bones (prime rib roast bones)
seasoning salt (do not use too much salt to season the ribs!)
pepper
1 teaspoon garlic powder (optional or to taste)
1 -2 tablespoon minced fresh garlic
2 1/2 cups ketchup
1/2-3/4 cup cider vinegar (can use white vinegar also or half and half)
1/4 cup sugar
1/3 cup brown sugar (or to taste)
3 teaspoons chili powder
1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons mustard powder
2 large onions, coarsley chopped
salt and pepper

Steps:

  • Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
  • Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
  • Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
  • In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
  • Add in chopped onions; mix well.
  • Pour the sauce over ribs, and mix with your hands to coat the ribs.
  • Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
  • Delicious!

Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2

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

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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THE BEST PRIME RIB RUB (+ PRIME RIB RECIPE & VIDEO)
2020-11-03 Prime Rib Rub Ingredients. As mentioned there are just 6 dry ingredients in this prime rib seasoning mix: kosher salt, dried thyme, dried rosemary, black pepper, onion powder and garlic powder. Seems simple, but there’s a reason it’s a self-deemed classic of Foodie and Wine. If you love the Traeger Prime Rib Rub, you’ll love ours.
From foodieandwine.com


GARLIC BUTTER HERB PRIME RIB RECIPE | THE RECIPE CRITIC
2021-12-02 Preheat the oven to 450 degrees. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up. Cook for 15 minutes and reduce the temperature to 325 degrees.
From therecipecritic.com


PRIME RIB RECIPES | ALLRECIPES
Reverse-Sear Prime Rib Roast. Rating: 5 stars. 55. This dry-brined prime rib roast is cooked low and slow for maximum flavor. A high-heat sear at the very end gives it a crispy herb crust. By hello angie. an overhead view of a whole beautiful roasted chicken in a roasting pan. Save.
From allrecipes.com


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