Chumleys Prime Rib Food

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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.

THE BEST PRIME RIB



The Best Prime Rib image

For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 4

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

Steps:

  • Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
  • Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
  • Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
  • Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

CHUMLEY'S PRIME RIB



Chumley's Prime Rib image

This is gooood! This recipe is mostly from The Frugal Gourmet Celebrates Christmas cookbook, I added the garlic powder, you can eliminate it if you like. This goes good with Chumley's Horseradish Cream for Beef, #364510 and Blue Cheese Butter for Steaks, #364945. The ingredient measurements, you will have to play with, except for the pepper and garlic powder, I usually end up using more of the liquids and the mustard, you will see. The meat should be evenly coated (but not drowned) with the liquids and coated with the mustard (but not encrusted). I also stick toothpicks in the meat to make like coat hooks to hold the onions on. I use about 2 cups of onions, I'm an onion freak. Yes, the onions will be cremated, I'm warning you now, so don't write that up in a review, they still make a good garnish. I made this last Easter and my daughter's boyfriend's dad thought that I was going to throw them away, I told him "no" that this is the best part and he agreed. I use low sodium soy sauce but that is up to you. You can use whatever size roast you want, just adjust the seasonings and cook time,

Provided by Chumleyathome

Categories     Roast Beef

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 7

fresh ground black pepper (to taste)
garlic powder (to taste)
1 tablespoon dark soy sauce
1 1/2 tablespoons Kitchen Bouquet
1 tablespoon Coleman's dry mustard
8 -9 lbs beef rib roast, bone in
1 cup peeled an sliced yellow onion (1/8 inch thick)

Steps:

  • Preheat the oven to 450 degrees.
  • Rub the seasonings on the roast in the order listed.
  • Place the roast on a rack, fat side up in a roasting pan. Pack the onions on the roast.
  • Roast in a 450 degree oven for 20 minutes.
  • Reduce the oven temperature to 325 degrees and roast 1 hour.
  • Reduce the temperature again to 300 degrees and roast about 1 hour more. Cook the roast at this temperature until it is done to your liking. The recipe says 115 degrees for rare in the center with a meat thermometer. I go to about 135, that is a pretty good medium.
  • Remove the roast from the oven and allow it to stand for 15 minutes in a warm place.
  • Slice and serve immediately.

Nutrition Facts : Calories 1148.9, Fat 98.2, SaturatedFat 40.4, Cholesterol 257.6, Sodium 297, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 60

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