THE PERFECT PRIME-RIB BEEF ROAST
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.
BEEF RIB RUB RECIPE
Beef ribs are simply fall-off-the-bone delicious when cooked in a slow method with a nicely seasoned beef dry rub. Following this guide you will have some extra dry rub so that you can try different styles of beef ribs.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 8
Steps:
- Place all of the ingredients in the bowl and whisk together to thoroughly combine.
- Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
- Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
- This rub can be used as the seasoning component of a beef rib wet marinade.
- Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
- Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.
Nutrition Facts : Calories 51 kcal, ServingSize 100 g
PRIME RIB
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
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.
PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY
Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean
Provided by Alvin Zhou
Categories Dinner
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F (260°C).
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch (20 mm) slices.
- Serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams
THE BEST PRIME RIB RUB
One of the most popular Prime Rib Rub recipes online! Our prime rib rub is loaded with garlic, herbs and flavor. This dry prime rib rub has received countless 5-star reviews over the last 5+ years.
Provided by Darcey Olson
Categories Main Course
Time 5m
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a bowl and apply before cooking using your preferred prime rib cooking method.
Nutrition Facts : Calories 85 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 13967 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
BEEF AND PRIME RIB RUB
Great for any beef and especially on prime rib that is roasted low and slow.
Provided by Joe Werner
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 14
Number Of Ingredients 10
Steps:
- Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.
Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.1 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 1493 mg, Sugar 0.4 g
BEEF DRY RUB
I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.
Provided by PJ991092
Categories Low Cholesterol
Time 5m
Yield 1 1 3/4, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
- reserve some rub to add to your mop if you make one.
Nutrition Facts : Calories 36.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.6, Carbohydrate 8, Fiber 2.4, Sugar 3.1, Protein 1.2
HERB-DIJON PRIME RIB RUB
This herb and Dijon wet rub creates a flavorful crust over the prime rib as it cooks and is perfect whether you bake, grill, rotisserie, or smoke the roast.
Provided by Derrick Riches
Categories Seasonings
Time 20m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Combine all ingredients in a small bowl. Let sit for 15 minutes to allow the flavors to meld properly.
- Apply wet rub all over prime rib roast and cook as preferred.
- Enjoy!
Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 530 mg, Sugar 0 g, Fat 0 g, ServingSize About 1/2 cup (16 servings), UnsaturatedFat 0 g
ROAST PRIME RIB OF BEEF
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
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
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OVEN-ROASTED PRIME RIB WITH DRY RIB RUB - MIDWEST LIVING
From midwestliving.com
5/5 (2)Calories 318 per servingTotal Time 2 hrs 15 mins
- In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
- Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
- Roast beef in a 350° oven for 1-3/4 to 2-1/4 hours for medium-rare (135°) or 2-1/4 to 2-3/4 hours for medium (150°).
- Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)
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- Trim. About 24 hours before cooking, remove the rib bones and save them for the gravy or for another meal. The gravy is optional and most of the time I don't bother since the meat is so juicy. There's plenty of meat between the bones and these beef baby backs can be cooked just like pork baby backs for a real treat.
- Trim off all the fat cap from the top. Go ahead and trim right down to the meat. Make sure to get the silverskin too, it can be chewy. Save any pieces that are more meat than fat for the gravy. Save the silverskin for the gravy too. Some of it melts into gelatin.
- I leave most of the fat on the side where the bones were because it is hard to remove and it's not very thick. But the fat cap has got to go.
- Aim to make it as round as possible. When you have bare meat, it is sort of tear-drop shaped. Press on the sides squishing it into a round tube. If necessary, tie it with string every inch or two to hold it round.
RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
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Cuisine AmericanCategory Side DishServings 4Calories 48 per serving
- Use a whisk, but it feels more appropriate to use a spoon or even just your hands to evenly distribute the various substances involved.
- Remember that you are going to be cooking ribs, a food that no one is supposed to finish eating without getting some on their fingers.
PRIME RIB | BEEF - RECIPES
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5/5 (687)Category EntreeServings 16
- Use butcher's string to tie up roast making sure to get it uniform and round to ensure even cooking.
- Combine rub ingredients in a food processor and blend, adding enough olive oil to make a paste.
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- Combine softened butter, olive oil, minced garlic, and salt in a small bowl. Incorporate soy sauce and Worcestershire sauce into butter mixture. Finally, add the black pepper and herbs, and stir to combine.
- Seasoning rub can be prepared ahead of time and stored in an air tight container in the refrigerator for up to one week before use. Allow the mixture to come to room temperature (the butter will need to be softened for easier application), before using it on an uncooked rib roast.
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- Trim any excess fat from the outside of the beef short ribs. Season generously with Traeger Prime Rib Rub. Ingredients. 2 (4 bone) beef short rib racks. As Needed Traeger Prime Rib Rub.
- When ready to cook, set the Traeger to 225℉ and preheat with the lid closed for 15 minutes. Grill: 225 ˚F.
- Insert the probe into the center of a rack of ribs, avoiding the bones and any large pockets of fat. Place the ribs directly on the grill grates, close the lid, and cook until the internal temperature reaches 160℉, about 5 hours.
- Stack 2 sheets of foil on a flat surface. Center a rack of ribs ion top of the foil and wrap up like a packet, leaving one end open. Pour in 1/2 cup beef broth and close the packet.
- Return the wrapped ribs to the grill, meat side down. Re-insert the probe, close the lid, and cook until the internal temperature reaches 204℉, 2-3 hours more.
- Unwrap the racks, then cut between the bones into individual ribs. Serve with your favorite sides. Enjoy! Cooking Notes. Read recipe notes submitted by our community or add your own notes.
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