Roasted Prime Rib Recipe 465

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RESTAURANT-STYLE PRIME RIB ROAST



Restaurant-Style Prime Rib Roast image

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

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
¾ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed

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

SLOW ROASTED PRIME RIB



Slow Roasted Prime Rib image

Our Slow Roasted Prime Rib Roast recipe is a melt-in-your-mouth holiday classic. Using only 4 ingredients and hardly any prep work, this is an easy rib roast recipe that will really "wow" your guests!

Provided by Isabel Laessig

Categories     Main Course

Time 4h25m

Number Of Ingredients 4

8 lb. Prime Rib Roast
1 Tbsp. Kosher salt (or sea salt)
2 Tbsp. Olive oil
2 tsp. black pepper (freshly ground)

Steps:

  • Salt the roast all over with 1 Tbsp. kosher salt the day before you plan on cooking it and refrigerate overnight, uncovered.
  • When ready to roast, preheat the oven to 200°F. Place prime rib roast on rack in roasting pan.Rub the roast all over with 2 Tbsp. olive oil and 1-2 tsp. freshly cracked black pepper.
  • Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare.This takes about 4 hours, but time will vary depending on the size of the roast. Use an instant-read thermometer or meat probe and cook to 5 degrees below your desired degree of doneness.Remove roast from oven and tent with foil to rest for at least 20 minutes. Turn oven temp up to 500°F.
  • Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp, about 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes before serving.

Nutrition Facts : Calories 1085 kcal, Protein 49 g, Fat 96 g, SaturatedFat 40 g, Cholesterol 219 mg, Sodium 884 mg, ServingSize 1 serving

EASY PRIME RIB ROAST



Easy Prime Rib Roast image

I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!

Provided by TheGoddessGiGi

Categories     Main Dish Recipes     Roast Recipes

Time 4h50m

Yield 8

Number Of Ingredients 8

4 cloves garlic, finely chopped, or more to taste
¼ teaspoon dried rosemary, or more to taste
1 pinch crushed dried sage
1 pinch finely ground dried thyme
salt and ground black pepper to taste
1 (4.5 pound) bone-in prime rib roast
¼ cup Worcestershire sauce, or more to taste
¼ cup soy sauce, or more to taste

Steps:

  • Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
  • Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g

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.

ROAST PRIME RIB



Roast Prime Rib image

The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup prepared horseradish
2 tablespoons mixed or tri-color peppercorns, coarsely cracked
Kosher salt
One 7- to 8-pound boneless prime rib roast
2 cups sour cream
2/3 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Steps:

  • For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  • For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
  • Cut the roast into 1-inch-thick slices and serve with the sauce.

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

ROASTED PRIME RIB RECIPE - (4.6/5)



ROASTED PRIME RIB Recipe - (4.6/5) image

Provided by á-48147

Number Of Ingredients 6

There are no measurements here. Just generous amounts of the following:
1 - 5.75 pound prime rib roast of beef (2 bones)
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt - a generous amount

Steps:

  • Step 1- So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference. Preheat oven to 500 degrees F (this MUST be an accurate temp) Put roast, rib side down in roasting pan Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can't stress the "generous" enough. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door; fiddle with it or anything else. Pretend the roast does not exist. After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

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.

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PRIME RIB ROAST RECIPE (HOW TO COOK PRIME RIB ROAST)
2020-04-16 Take the roast out of the refrigerator about 1 hour before cooking, and preheat the oven to 200°F. Season the meat. Cook the prime rib roast at 200°F for about 3 hours. At the 3 hour mark, check the internal temperature until it reads 115°F. Once it has reached the desired temperature, turn off the oven.
From thecookierookie.com


PRIME RIB ROAST - YOUTUBE
Most of my memories of prime rib are from my days working in catering. It's an amazing cut of meat that is usually made at home for special occasions. It's...
From youtube.com


ROASTED PRIME RIB – PONTCHARTRAIN KITCHEN
2021-01-24 Instructions. Remove meat from the fridge and allow to rest at room temperature for at least a half hour. Coat roast generously with salt and pepper. Allow to rest another half hour. Preheat the oven to 500 degrees Fahrenheit. Add butter, oil, rosemary, thyme, and garlic to a bowl and mix well.
From pontchartrainkitchen.com


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