ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- Serve with Scalloped Potato Gratin and Roasted Red Onions.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
- Yield: 4 to 6 servings
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1/2 cup honey
- 1/2 bunch fresh thyme
- Salt and freshly ground black pepper
- 4 red onions, halved
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
- Yield: 6 servings
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
RESTAURANT-STYLE PRIME RIB ROAST
This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.
Provided by Barbara Conrad
Categories Main Dish Recipes Roast Recipes
Time 5h40m
Yield 14
Number Of Ingredients 8
Steps:
- Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
- Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
- Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
- When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
Nutrition Facts : Calories 870.4 calories, Carbohydrate 5.7 g, Cholesterol 170.6 mg, Fat 73.4 g, Fiber 0.4 g, Protein 43.5 g, SaturatedFat 31.1 g, Sodium 457.8 mg, Sugar 0.1 g
SALT AND PEPPER CRUSTED RIB ROAST
Provided by Ian Knauer
Categories Pepper Roast Father's Day Back to School Dinner Beef Rib Fall Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
- Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
PEPPERED RIB ROAST
A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices. -Mary Welch, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 16-18 servings.
Number Of Ingredients 10
Steps:
- Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 20 minutes before carving., Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts :
ROAST PRIME RIB OF BEEF
Make and share this Roast Prime Rib of Beef recipe from Food.com.
Provided by Frank Butcher
Categories Meat
Time 3h25m
Yield 26 serving(s)
Number Of Ingredients 4
Steps:
- Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
- Place the meat on a rack in a shallow roasting pan.
- Roast in a preheated 450 degree F oven for 25 minutes.
- Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
- Cover loosely and let stand for 15 minutes before carving.
- For the Au Jus: Spoon off any excess fat from the roasting pan.
- Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
- Pour the beef broth into the roasting pan.
- Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
- Season with salt and pepper.
- Strain the roasting juices into a heated sauce boat and serve with the roast.
Nutrition Facts : Calories 48.3, Fat 3.9, SaturatedFat 1.6, Cholesterol 11.9, Sodium 31.8, Protein 3.1
ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST
Make and share this Roast Prime Ribs of Beef With Cracked Pepper Crust recipe from Food.com.
Provided by lazyme
Categories Roast Beef
Time 2h22m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Let the meat stand at room temperature for 1 hour.
- In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
- Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
- 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 degrees Fahrenheit for medium-rare.
- Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
- (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 beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
- In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
- 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.
Nutrition Facts : Calories 98.6, Fat 0.9, SaturatedFat 0.3, Sodium 559, Carbohydrate 18.5, Fiber 3.4, Sugar 2.3, Protein 2.7
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 '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 :
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- 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.
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