The Pioneer Woman Prime Rib Roast Recipe 425

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PRIME RIB



Prime Rib image

The Pioneer Woman host, her husband, Ladd, and their kids go to great lengths on Christmas Eve so they can sleep in and do nothing the next day. Ladd gives the cattle a double feeding, and Ree serves her big holiday meal, a prime rib feast. "When the meat comes to the table, that's the moment we all get excited about Christmas," she says. Ree keeps the rest of the menu simple: Yorkshire pudding (made with beef drippings), roasted potatoes, and mushrooms cooked in red wine. "It's a Christmas Eve tradition everybody loves," she says.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 18 servings

Number Of Ingredients 13

4 tablespoons tricolor peppercorns (or any peppercorns)
3 sprigs rosemary
3 sprigs thyme
1/3 cup kosher salt
8 cloves garlic, minced
1 10-to-14-pound boneless rib-eye roast
1/4 cup olive oil
Yorkshire Pudding, for serving, recipe follows
5 large eggs
1 cup half-and-half
1 cup all-purpose flour
Kosher salt
Drippings from the prime rib

Steps:

  • Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
  • Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
  • Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
  • Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.
  • Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
  • After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
  • Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
  • Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.

HERB-ROASTED PRIME RIB



Herb-Roasted Prime Rib image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h50m

Yield 24 to 30 servings

Number Of Ingredients 8

One 15-pound boneless rib roast
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves
2 tablespoons salt
2 tablespoons black pepper
5 cloves garlic, pressed

Steps:

  • Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
  • Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
  • Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.

PRIME RIB FOR FIVE



Prime Rib for Five image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 5 servings

Number Of Ingredients 18

1/4 cup olive oil
1 bone-in rib eye roast, 3 to 4 bones, 7 to 8 pounds
1/4 cup tricolor peppercorns (or any peppercorns)
1/2 cup kosher salt
1/2 cup minced garlic
3 sprigs fresh rosemary, leaves stripped and chopped
3 sprigs fresh thyme, leaves stripped and chopped
One 10.5-ounce can beef consomme
Worcestershire sauce, as needed
Chimichurri Sauce, recipe follows, for serving
1 large bunch fresh cilantro, stems removed
1/2 bunch fresh flat-leaf parsley, stems removed
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic
Juice of 3 limes
1/2 cup olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • Heat the olive oil in a large, heavy skillet over very high heat. Sear the roast in the skillet until a nice dark golden color, about 10 minutes.
  • Put the peppercorns in a bag and crush with a rolling pin. Mix the salt, garlic, rosemary, thyme and crushed peppercorns together in a bowl.
  • Place the roast on a rack over a roasting pan. Rub with the salt mixture, patting slightly to get it to stick to the meat. Roast for 20 to 30 minutes, then reduce the heat to 300 degrees F and roast until a meat thermometer registers 125 degrees F for rare/medium rare, another 20 to 30 minutes (the roast will continue to cook slightly after removing it from the oven). Cover with foil and allow to rest at least 20 minutes before slicing.
  • Deglaze the roasting pan by pouring in the consomme, a can of water and a few dashes of Worcestershire. Turn the burner to medium high and scrape up the browned bits in the bottom of the pan. Let cook for a minute or 2, then strain into a saucepan and keep warm. Skim the fat from the jus before serving.
  • Carve the roast into thick slices and serve with the jus and Chimichurri Sauce.
  • Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth.

PW'S PRIME RIB WITH ROSEMARY SALT CRUST



PW's Prime Rib with Rosemary Salt Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 16 servings

Number Of Ingredients 7

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

Steps:

  • Preheat the oven to 500 degrees F.
  • Cut the rib eye in half (roast halves separately for more controlled/even cooking).
  • Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
  • Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

THE PIONEER WOMAN PRIME RIB ROAST RECIPE - (4.2/5)



The Pioneer Woman Prime Rib Roast Recipe - (4.2/5) image

Provided by á-11084

Number Of Ingredients 7

1 whole rib eye roast (use either boneless or traditional bone-in prime rib), about 14 pounds
4 tablespoons olive oil
4 tablespoons tri-color peppercorns
3 sprigs rosemary
3 sprigs thyme
1/2 cup Kosher salt
1/2 cup garlic, minced

Steps:

  • Preheat oven to 500°F. Cut rib loin in half; roast halves separately for more controlled/even cooking. Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag; crush peppercorns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast 20 to 30 minutes, then reduce heat to 300°F and roast another 20 to 30 minutes or until a meat thermometer registers 125°F for rare/medium rare. Roast will continue to cook slightly after removing from the oven. Remove from oven and let rest at least 20 minutes before slicing.

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.

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

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

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