The Perfect Prime Rib Beef Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE PERFECT PRIME-RIB BEEF ROAST



The perfect Prime-Rib Beef Roast image

Tender, juicy meat with an exterior of crisp, golden fat. This is the ultimate prime rib beef roast, the perfect centerpiece for any celebration.

Provided by Alida Ryder

Categories     Beef     Roast

Time 2h50m

Number Of Ingredients 8

1 x 3kg prime rib roast (bones attached)
2 tablespoons olive oil/butter
sea salt flakes and freshly cracked black pepper (to taste)
2 onions (quartered)
2 head of garlic (tops cut off)
4 carrots (roughly chopped)
2 sprigs fresh rosemary
6 sprigs fresh thyme

Steps:

  • Pre-heat the oven to 200°c.
  • Rub the beef with the olive oil and season generously with salt and pepper, ensuring the meat is seasoned all over.
  • Place the vegetables and herbs in a large roasting tray and place the beef on top.
  • Cover with foil and place in the oven.
  • Roast for 20 minutes at 200°c then turn the heat down to 150°c and roast for 20 minutes per 500g for medium rare beef and 25 per 200°c for medium rare - medium beef. I wouldn't suggest cooking it for longer than that as that could result in dry, bland meat. I have become a slave to my meat thermometer (which is the most precise way to ensure your meat is done the way you like it) and removed the beef from the oven when the interior temperature reached 55-60°c (around 130-140°F). This along with the 30 minutes resting time allowed for the perfect almost medium interior I was after.
  • Remove the foil for the last 30 minutes of cooking for the fat to become beautifully golden brown and crisp.
  • Remove the beef from the oven then place on a large plate/board and cover with foil.
  • Allow the beef to rest for at least 30 minutes before carving. At this stage you can make the gravy with all the delicious juices left in the roasting pan.
  • Carving is easiest when you remove the entire hunk of meat from the bones, which is relatively easy with a sharp knife.
  • Carve the meat into thin slices and serve with gravy and side dishes of your choice.

KITTENCAL'S PERFECT PRIME RIB ROAST BEEF



Kittencal's Perfect Prime Rib Roast Beef image

NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time P1DT1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 -4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
8 fresh large garlic cloves, sliced in half (or use many as desired)
fresh ground black pepper (use lots!)
1/2 teaspoon white salt (can use up to 1 teaspoon salt) or 1/2 teaspoon seasoning salt (can use up to 1 teaspoon salt)
1/2 cup dry white wine
2 cups beef stock (or use a good quality beef broth)

Steps:

  • Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
  • Cover roast, and refrigerate overnight.
  • The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
  • Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
  • Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
  • Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
  • Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
  • After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
  • *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
  • Remove meat to a carving board.
  • Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
  • While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
  • Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
  • Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
  • Add salt and pepper to taste.
  • Slice roast (just before serving!) and drizzle with some of the juice.
  • *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
  • --------------------------------------------.
  • APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
  • Rare; cook 12-13 minutes per pound or to 130°F.
  • Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
  • Since every oven cooks differently cooking times are only approximate.
  • SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.

Nutrition Facts : Calories 934.8, Fat 76.6, SaturatedFat 31.8, Cholesterol 192.8, Sodium 640.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 52.4

CHEF JOHN'S PERFECT PRIME RIB



Chef John's Perfect Prime Rib image

This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 6h30m

Yield 4

Number Of Ingredients 5

4 pounds prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

Steps:

  • Place rib roast on a plate and bring to room temperature, about 4 hours.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
  • Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg

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.

PERFECT PRIME RIB



Perfect Prime Rib image

I don't think there is any cut of beef more perfect for Christmas Eve or Christmas Day dinner than a juicy, tender cut of prime rib. Also known as standing rib roast, this is a rich and tender, a feast for the eyes and stomach! Prime rib is also very easy to cook. Liberally rub the roast with a combination of sea salt, black...

Provided by Kyle Dalakas

Categories     Beef

Time 1h25m

Number Of Ingredients 5

1 standing rib roast, 7 to 8 pound
2 Tbsp sea salt
2 Tbsp black pepper
2 Tbsp dried oregano
2 tsp garlic powder

Steps:

  • 1. Remove standing rib roast from packaging and let stand at room temperature for 30 minutes. With a sharp knife, cut slits crosswise, about 1/4″ deep throughout the roast. In a small bowl, mix seasonings together and liberally rub the roast. Preheat oven to 450 degrees. Place roast in roasting pan and cook for 20 minutes to brown the outside. Turn heat to 325 degrees and cook 12 minutes per pound. Medium rare registers 120 degrees. Let stand for 10 minutes. Slice and serve.
  • 2. www.cleanfreshcuisine.com/?p=5378

PERFECT PRIME RIB ROAST



Perfect Prime Rib Roast image

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

1 (5 lb) choice cut prime rib roast
1/2 cup kosher salt
1 tablespoon garlic powder or 6 garlic cloves, crushed
pepper, generous amount
additional seasoning, as preferred

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

ROAST PRIME RIB OF BEEF



Roast Prime Rib of Beef image

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

1 -10 lb beef rib eye
salt & pepper
1 cup beef broth
salt & pepper

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

More about "the perfect prime rib beef roast recipes"

PRIME RIB ROAST (THE BEST) | RICARDO
prime-rib-roast-the-best-ricardo image
2012-03-06 Preparation. With the rack in the middle position, preheat the oven to 500°F (260°C). Line a baking sheet with foil. In a bowl, combine all of the …
From ricardocuisine.com
5/5 (228)
Total Time 2 hrs 40 mins
Category Main Dishes


CLASSIC ROAST PRIME RIB AU JUS RECIPE - THE SPRUCE EATS
classic-roast-prime-rib-au-jus-recipe-the-spruce-eats image
2021-03-24 Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides. Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at …
From thespruceeats.com


PRIME RIB RECIPE | COOKING THE PERFECT PRIME RIB ROAST …
prime-rib-recipe-cooking-the-perfect-prime-rib-roast image
Instructions. Place the roast on a rack in a roasting pan, bone side down. Season the roast with salt and pepper, or try something different by using one of the rubs found on our prime rib rubs page. Insert the meat thermometer into the center …
From cookingnook.com


BONELESS PRIME RIB RECIPE | BEST BEEF RECIPES
2022-06-18 How to Cook a Prime Rib. Preheat your oven to 450°F and pat your boneless rib roast dry with paper towels. Generously season your roast with sea salt and black pepper. …
From bestbeefrecipes.com


PRIME RIB-EYE ROAST RECIPE - PILLSBURY.COM
Refrigerate 1 to 8 hours, turning occasionally. 2. When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade. 3. Bake at 350°F. For medium …
From pillsbury.com


ROASTED AND REVERSE SEARED PRIME RIB RECIPE - SERIOUS EATS
2022-08-25 Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast …
From seriouseats.com


JUICIEST PRIME RIB ON THE GRILL | BEST BEEF RECIPES
2022-03-13 Whisk well. Add the coffee rub to the rib roast and cover it completely. Let it sit for 20 minutes to soak up the rub. Once grill is preheated, place prime rib on the grill and cook …
From bestbeefrecipes.com


PRIME RIB RECIPES
The Perfect Prime Rib Roast. 13 Ratings Our Top Recipes to Make With Leftover Prime Rib. Save. Prime Rib. 214 Ratings Save. Prime Rib - It's Easier Than You Think ... Prime Rib …
From allrecipes.com


BEST PRIME RIB RECIPES | BEST BEEF RECIPES
Learn how to make a gorgeous Standing Rib Roast perfect for the holidays! Even total beginners can make this stunning rib roast recipe. Full Recipe. Boneless Prime Rib. Our boneless …
From bestbeefrecipes.com


PERFECT PRIME RIB RECIPE - CHATELAINE.COM
Gradually whisk in 1 cup red or white wine, then 2 cups beef broth. Stir constantly until gravy comes to a boil. Reduce heat and simmer, stirring often, to thicken, about 5 min. Taste and …
From chatelaine.com


PERFECT OVEN ROASTED PRIME RIB | TEXAS BEEF COMPANY
2022-11-08 After three hours, or when the prime rib has come to room temperature, preheat the oven to 200 F. Place the roasting pan in the oven and roast for about 4 hours. To hit medium …
From texasbeef.com


PRIME RIB BEEF ROAST RECIPE - JULIA'S SIMPLY SOUTHERN
2021-12-22 Instructions. Be sure to take the beef rib roast out of the refrigerator 45 minutes to 1 hour prior to cooking so that it comes to room temperature. Preheat oven to 500°F. Brush the …
From juliassimplysouthern.com


ORGANIC PRIME RIB ROAST | ORGANIC PRAIRIE
Prepare your herbal paste: Combine ½ cup of butter, 1 tablespoon chopped rosemary, 1 tablespoon fresh thyme, 4 cloves of minced garlic and salt and pepper. Mix well. Spread half …
From organicprairie.com


HOW TO COOK THE PERFECT PRIME RIB ROAST - VICTORIA TIMES COLONIST
A crucial step to cooking the perfect prime rib roast is to let it sit on the counter for at least 4-5 hours before cooking so it reaches room temperature, about an hour per pound. “This assures ...
From timescolonist.com


KNOW HOW TO MAKE A PERFECT PRIME RIB ROAST - CERTIFIED …
Generous marbling within the ribeye ensures prime rib will be exceptionally tender and tasty. Don’t let its name fool you, though. The “prime rib” title doesn’t necessarily equal USDA …
From blog.certifiedangusbeef.com


BEST PRIME RIB ROAST | CHEF DENNIS
2 days ago Preheat the oven to 475°F. Place the beef on a roasting pan, fatty side up. Roast the prime rib roast at 475°F for 25 minutes, then reduce the temperature to 275°F. Let the …
From askchefdennis.com


WHY BISON RIB ROAST IS HARDER TO PERFECT THAN BEEF RIB ROAST
2022-11-03 According to Bearded Butchers, bison is a much rarer type of meat compared to beef, making it more expensive. To get into the nitty-gritty, only 20,000 bison are processed …
From tastingtable.com


PERFECT PRIME RIB ROAST | OREGONIAN RECIPES - OREGONLIVE.COM
2007-12-18 Position a rack in the center of oven and preheat to 450 degrees. (For grass-fed beef, start at 350 degrees.) Place roast bone side down in a large, shallow roasting pan on a …
From recipes.oregonlive.com


Related Search