CHUMLEY'S PRIME RIB
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
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
PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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.
TYLER FLORENCE'S HORSERADISH AND GARLIC PRIME RIB
This recipe uses lots of salt -- which I don't normally use much of. When I prepared it, I didn't add nearly as much salt -- probably a couple of tbsps. If I didn't want to use the juices, I would use the amount of salt Tyler calls for.
Provided by Lvs2Cook
Categories Roast Beef
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
- In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste.
- Massage the paste generously over the entire roast.
- Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound).
- Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
- Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
- Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Use the juices to pour over the sliced meat if desired.
Nutrition Facts : Calories 1834.4, Fat 167.3, SaturatedFat 64.8, Cholesterol 331.1, Sodium 9607.8, Carbohydrate 5.8, Fiber 1.8, Sugar 1.6, Protein 73
CHUMLEY'S BEEF JERKY, TOO
This is simple and a good way to start doing jerky. Basically it is two ingredients. There are two flavors of the seasoning mild (blue label) and spicy (orange label). I use the mild. I set my gas grill up as a smoker and dry the meat that way. If you use a dehydrator or your oven you'll have to figure your own cook time and temperature. You will need hickory chips or flavor of your choice, also a smoker box if your grill doesn't have one built in.
Provided by Chumleyathome
Categories Lunch/Snacks
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 2
Steps:
- Soak hickory chips in water overnight.
- Remove as much fat from the meat as possible. Cut the meat in half crossways against the grain. Place the meat flat in the freezer between wax paper so it doesn't freeze togehter for 1 1/2 to 2 hours. If you put it on a plate put wax paper on the bottom so you don't freeze it to the plate like I did last time, DUH!
- Remove the meat from the freezer and slice it flatways as thin as you like it, I try to get three pieces out of each half.
- Sprinkle each side of the meat with the steak seasoning. Place the meat in a zip-loc bag overnight.
- Place the smoker box over 1 burner in your grill, you will probably have to remove the flame tamer so it will stay on or prop it up some other way. I have a three burner grill and use the left burner. You will have to arrange your cooking grates so you can get to the smoker box to refill it as you cook. Fill the box with the chips and light the burner, then turn it down as low as it will go. You want to be drying at about 150 degrees, no more than 200. Refill smoker box with the chips as necessary. If the chips are burning and not smoking, don't worry, you'll still get the same flavor.
- Place the meat on the grill in a single layer, rearranging and flipping the pieces as the time goes on so they dry evenly. Do not put the meat directly over the smoker box or lit burner. You may want to pat the meat with a paper towel occassionally as they "sweat" while they dry, they may not but it seems to go a little faster if you do. The meat will need to dry for about 2 1/2 - 5 hours depending on how thick the meat is. The meat is done when it looks dry and bends but does not break. I like mine a little "rarer" than store bought jerky so you'll have to adjust the time to your preference.
- When the meat has cooled, tear with the grain about 3/4 of an inch wide.The amount you will get obviously depends on how much meat you have.
- Store it in the fridge, if it gets that far.
Nutrition Facts : Calories 112.3, Fat 5.6, SaturatedFat 2.3, Cholesterol 27.9, Sodium 36.7, Protein 14.4
PRIME RIB ROAST
Make and share this Prime Rib Roast recipe from Food.com.
Provided by Miss Annie
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
- Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
- May be served with Horseradish sauce.
Nutrition Facts : Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3
CHUMLEY'S HORSERADISH CREAM FOR BEEF
This is easy and delicous, it is from The Frugal Gourmet Celebrates Christmas cookbook. This is great with prime rib, grilled steaks, grilled burgers, corned beef or anything, I've even used it on baked potatoes sprinkled with fresh chopped chive. If you need more or less, it's just equal parts of everything. Drain the horseradish on the side of the jar with a fork before you take it out to remove most of the liquid or the sauce will be watery.
Provided by Chumleyathome
Categories Low Protein
Time 10m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients, chill, serve with beef.
Nutrition Facts : Calories 508, Fat 42.8, SaturatedFat 13.9, Cholesterol 54.1, Sodium 848.8, Carbohydrate 31, Fiber 2.6, Sugar 11.5, Protein 4.1
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