Simple Prime Rib Roast Recipes

PRIME RIB

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.

EASY PRIME RIB

Steps:

• Let the prime rib roast stand at room temperature for about an hour.
• Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
• Poke holes in the roast at 1 inches intervals with a fork.
• Rub top and sides of roast with the 2 T. of Worcestershire sauce.
• Rub the powdered seasonings all over the top and sides of roast.
• Place fat side up in pan. Don't cover and don't add water/liquid.
• Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
• The actual roasting time will depend on the size roast that you have.
• Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
• 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.

PRIME RIB ROAST

Steps:

• Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
• Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
• Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

CLASSIC PRIME RIB FOR A SMALL CROWD

Steps:

• Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
• Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
• Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
• Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.

SIMPLE PRIME RIB ROAST

Steps:

• Put the garlic ,onion, olive oil and , salt in a blender and blend.
• Let rib and mix stand for 1 hr at room temperature.
• massage the mix slowly into the beef.(massage it like there are a lot of sore spots on the beef) for 20 minutes.
• Preheat the oven to 325 F about 160°C.
• place the beef in on a pan and let it stand for 3 hrs to get a Medium well to well done roast.

EASY PRIME RIB ROAST

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.

PERFECT PRIME RIB ROAST

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.

PRIME RIB RECIPE BY TASTY

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!