PRIME RIB WITH BEEF GRAVY
Provided by Katie Lee Biegel
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
- Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
- For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
- Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.
STANDING RIB ROAST WITH BURGUNDY GRAVY
A savory rib roast with Burgundy gravy based on a recipe from McCall's Cooking School, page #47 under Meat. The intro says, "This rib roast is truly American fare! Three ribs thick, it is the richest, most juicy and tender of the beef cuts. We think it is best when roasted to medium-rare and served with rich brown Burgundy Gravy. If desired, serve Yorkshire Pudding on the side.... Have lots of Burgundy wine on hand too!" I serve this with Yorkshire Pudding; you will find tons of recipes for it here on food.com. Be sure to save beef drippings for the Burgundy Gravy and the Yorkshire Pudding. My husband also serves this with creamed horseradish.
Provided by mersaydees
Categories Roast Beef
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- RIB ROAST:.
- Preheat oven to 325°F.
- Mix together salt, herbs, and pepper. Rub herb mixture into all sides of beef. In shallow roasting pan, stand roast, fat side up. Insert meat thermometer through outside fat into the thickest part of muscle; do not allow the point to rest in fat or bone.
- In small bowl, mix gravy seasoning with ½ cup Burgundy. Spoon some over beef; place uncovered in oven. Roast the beef, basting frequently with remaining Burgundy mixture, for 3 ½ hours for rare (140°F); 4 ½ hours for medium (160°F); 5 hours for well-done (170°F).
- When roast is cooked according to your preference, using two large forks, remove to a platter, cover with foil, and keep warm. Pour off drippings and reserve; let roast stand in warm place while you make gravy and Yorkshire Pudding, if serving alongside. Roast will be easy to carve after standing 20 to 30 minutes.
- BURGUNDY GRAVY:.
- Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
- All browned bits from roast should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly,. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste. Makes 3 cups of gravy.
- TO SERVE:.
- Use a large, sharp carving knife to carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding.
Nutrition Facts : Calories 49.6, Fat 0.1, Sodium 776.8, Carbohydrate 4.8, Fiber 0.2, Protein 2.3
STANDING RIB ROAST
Like many Nebraskans, the poet Erin Belieu's family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey - until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state's ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn't need it. "He thought sauce was for drugstore cowboys," she said.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
- Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
- Let meat rest at room temperature for 20 minutes before carving.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 63 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 26 grams, Sodium 527 milligrams, Sugar 0 grams
STANDING RIB ROAST
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
- Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
- Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.
PRIME RIB AND GRAVY
Provided by James Briscione
Categories main-dish
Time 12h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Combine the salt, pepper, thyme, granulated garlic and mushroom powder in a small bowl. Mix well.
- Season the beef on all sides with the salt mixture. Wrap the beef in butcher paper and place in the refrigerator 12 hours, or up to 36 hours.
- Preheat the oven to 250 degrees F.
- Remove the roast from the refrigerator and pat dry with paper towels. Season the beef with the remaining salt mixture.
- Scatter the onions, rosemary and garlic in the center of the roasting pan and drizzle with oil. Put the meat bone-side down on top of the vegetables and place in the oven. Cook until the meat reaches an internal temperature of 110 to 115 degrees F, 3 to 3 1/2 hours (use an instant-read thermometer!!). Remove the meat to a rack and loosely cover with aluminum foil.
- Turn the oven to 500 degrees F. While the oven heats, place the roasting pan on the stovetop over medium heat. Drain any excess fat from the pan, if necessary. Add the beef stock to the pan and bring to a boil, scraping up any browned bits. Reduce the heat to a simmer and cook for 5 minutes. Strain into a smaller saucepan and bring to a simmer.
- Combine the cornstarch and water and mix until smooth. Whisk the cornstarch mixture into the beef stock and return to a simmer. Whisk the butter into the sauce.
- Return the beef to the oven on a rack set over a roasting pan. Roast until well browned on all sides, about 10 to 12 minutes. Remove the meat from the oven and rest 10 minutes before slicing. To slice, remove the strings. Remove the meat from the rack of bones. Put the bones on the rack (with the rawer side up) in the roasting pan and cook until crispy on top, 4 to 5 minutes (watch carefully). Slice the meat into 1/2-inch slices. Pour the gravy into a serving vessel. Serve with the bones, if desired.
CAST-IRON SKILLET PRIME RIB ROAST AND GRAVY
Juicy, tender prime rib roast and delicious gravy.
Provided by Al Mccready
Categories Main Dish Recipes Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
- Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
- Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
- Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
- Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 7.9 g, Cholesterol 110.1 mg, Fat 45.2 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 19.9 g, Sodium 557.5 mg, Sugar 2.7 g
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