Traditional Prime Rib Recipes

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EASY PRIME RIB ROAST



Easy Prime Rib Roast image

I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!

Provided by TheGoddessGiGi

Categories     Main Dish Recipes     Roast Recipes

Time 4h50m

Yield 8

Number Of Ingredients 8

4 cloves garlic, finely chopped, or more to taste
¼ teaspoon dried rosemary, or more to taste
1 pinch crushed dried sage
1 pinch finely ground dried thyme
salt and ground black pepper to taste
1 (4.5 pound) bone-in prime rib roast
¼ cup Worcestershire sauce, or more to taste
¼ cup soy sauce, or more to taste

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.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g

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.

CLASSIC PRIME RIB FOR A SMALL CROWD



Classic Prime Rib for a Small Crowd image

This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green. If you're feeling ambitious, use the beef drippings to make Yorkshire pudding.

Provided by Mark Bittman

Categories     dinner, easy, roasts, main course

Time 1h30m

Yield 6 servings or more

Number Of Ingredients 4

1 (3-rib) roast, about 5 pounds, trimmed of excess but not all fat
Salt and freshly ground black pepper to taste
1 or 2 cloves garlic (optional)
1 cup red wine, stock, or water

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.

Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 106 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 44 grams, Sodium 970 milligrams, Sugar 0 grams

PRIME RIB FOR A CROWD



Prime Rib for a Crowd image

Every New Years I cook 4 6 - 8 rib roasts for family and friends. This is my recipe for cooking these roasts that always supply enough well done, medium, medium rare and rare meat to feed everyone their favorite.

Provided by Chabear01

Categories     Roast Beef

Time 2h25m

Yield 1 half inch slice, 80 serving(s)

Number Of Ingredients 5

40 lbs prime rib roast, equal to 4 - 6 to 8 bone roasts with bones frenched
40 garlic cloves
1/2 cup salt
1/2 cup garlic granules
1/2 cup fresh coarse ground black pepper

Steps:

  • Have your butcher french and tie your roasts for you.
  • Preset Oven to 500 degrees.
  • Coarsly chop the garlic cloves, poke holes through the center of the roasts and fill with the garlic.
  • Mix salt, granulated garlic and pepper. Use this mix to throughly rub and encase as much of the roast as you can with this mix.
  • Put into large Roaster and cook in oven for 1 hour at 500 degrees. At the end of one hour cover the roasts and leave in oven for another hour.
  • Remove roast from bones and slice and serve per each persons request for doneness. A dish of horseradish and sour cream, and one of pure horseradish for all the different taste buds.
  • You can seperate the fat from the pan juices to make an aux juice or gravy and the fat and remaining bits in the roasting pan are always great for Yorkshire pudding.
  • I always use the ribs for another meal of BBQ'ed ribs on another family and friends gathering shortly thereafter along with Cousin Caroline's Baked Beans -- another of my posted recipes.

Nutrition Facts : Calories 832.2, Fat 74.6, SaturatedFat 31.1, Cholesterol 165.6, Sodium 828.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 36.4

TRADITIONAL PRIME RIB



Traditional Prime Rib image

Make and share this Traditional Prime Rib recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Meat

Time 2h20m

Yield 16-20 serving(s)

Number Of Ingredients 7

8 -10 lbs boneless beef rib eye roast or 8 -10 lbs bone-in beef rib roast, fat trimmed to 1/8-inch thick
1/4 cup black pepper
2 tablespoons white pepper
2 tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Steps:

  • Combine rub ingredients; rub evenly over surface of rib roast.
  • Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.
  • Insert meat thermometer in thickest part of roast, not touching bone or fat.
  • Remove roast from oven when thermometer reaches desired doneness.
  • Let stand tented with foil for 15 minutes before carving.
  • Roast temperature will rise 5-10 degrees while standing.
  • Cooking Info: Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.
  • Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.

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