BEST PRIME RIB RECIPE
The best prime rib recipe is juicy, flavorful, and so easy to make. Get a perfect prime rib roast every time with this method! Learn how to season prime rib and the right technique for roasting it in the oven so it turns out perfectly every single time.
Provided by Alli
Categories Main Course
Time 2h
Number Of Ingredients 9
Steps:
- Remove prime rib roast from refrigerator and let come to room temperature for about 20 minutes. Leave the roast tied together.
- Preheat oven to 450º F.
- Spread butter over the entire prime rib roast.
- Rub garlic, pepper, salt, and herbs over entire roast, pressing it into the butter.
- Place prime rib roast in a rack set over a roasting pan. You can use 3 balls of foil to elevate the roast in the pan if you don't have a rack.
- Pour 2 cups of the water in the bottom of the roasting pan, being careful not to pour any on the roast. This is just to keep the fats from burning in the bottom of the roasting pan and provide some moisture in the oven.
- Roast at 450º for 20 minutes.
- Reduce the oven temperature to 325º F and continue to roast until medium-rare (130-135ºF), about 1.5 hours. Check the water in the roasting pan and the temperature of the prime rib roast after about 1-hour,adding more water if necessary.
- Remove the prime rib roast from the oven and let it rest for 15-20 minutes before slicing and serving.
- Cut and remove the strings and slice the prime rib, or remove the bottom bones (they will just slide off) if you want to serve thinner slices.
Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 850 mg, ServingSize 1 serving
PERFECT PRIME RIB ROAST
This a combined recipe from a meat market and friend. It turns out just right every time. Why waste time in a restaurant for this!
Provided by CAREBEARCOOKING
Categories Roast Beef
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Let roast come to room temperature, rub roast with seasonings.
- Place roast, bone side down, in shallow roasting pan, but do not cover.
- Add a small amount of water to pan.
- Insert meat thermometer, not touching any bone.
- Sear roast at 500°F for 15 minutes.
- DO NOT OPEN THE OVEN DOOR!
- Turn temperature down to 350°F.
- Cook approximately 20 minutes per pound.
- Rare-140-150°F.
- Medium 150-160°F.
- Well 170-180°F.
- Allow roast to sit for 15 minutes after removing from the oven, then slice.
Nutrition Facts : Calories 690.3, Fat 62.1, SaturatedFat 25.9, Cholesterol 138, Sodium 4815.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 30.2
DRY AGED PRIME RIB ROAST
Provided by Guy Fieri
Categories main-dish
Time P10DT3h20m
Yield 5 to 6 servings
Number Of Ingredients 20
Steps:
- For the roast:
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
- Preheat oven to 500 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
- Special equipment: Space in back of refrigerator for up to 10 days .
- For the seasoning mixture:
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
- For the Au Jus:
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.
PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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.
PRIME RIB SEASONING MIX
If you like seasoned food you will love this!The mixture on this is done to perfection. This recipe was given to me about 25 years ago. Once you make a prime rib with this seasoning you will be told it is the best prime rib they ever tasted I guarantee it! This recipe is outstanding. I make a shaker of this & keep it on the back of my stove & use it on all my steaks also with soy sauce an hour before cooking. Enjoy!! Note: Will do 2 to 3 prime ribs
Provided by fallsinn
Categories Roast Beef
Time 2h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rub 1/2 cup per 10 # meat. Rub and massage seasoning in with SOY SAUCE after all wet, work the seasoning in real good!
- keep adding more seasoning till you have the amount needed.
- Place in refrigerator, let seasoning soak into meat for 24 hours before cooking.
- Take a large onion or more to make 1" thick slices to.
- line down center of pan big enough to fit your piece of prime rib on! take rib out of refridgerator,sit at room temperature ½ before cooking.
- Cook 350° around 2 hrs or more depending.
- on the weight size of the prime rib! Use a meat thermometer.
- Rare:120°.
- Med: 140°.
- Well: 160°.
- Please note that beef roasts will "render" and continue cooking, increasing in temperature by as much as 15 deg. F just sitting on the counter. So, keep this in mind -- i.e., for a final temp of 120 deg F, take the roast out when the center of the meat reads 105 deg F.
- ____________________________________________.
- May also Cook 500° 5 minutes per pound. After the 5 minutes times the pound of meat turn oven OFF. But you must leave oven door closed for 3 hours. NO Peeking!
- .
AMAZING SLOW-ROASTED PRIME RIB
I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.
Provided by Melanie Tuning
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 24
Number Of Ingredients 4
Steps:
- Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place prime rib on a baking rack set inside a large baking dish.
- Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 1.3 g, Cholesterol 60.3 mg, Fat 14.5 g, Protein 21 g, SaturatedFat 6.2 g, Sodium 143.7 mg, Sugar 0.6 g
SEASONED RIBEYE ROAST
This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. - Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings., Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 372 calories, Fat 27g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 321mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
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
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.
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