COLEMAN PRIME RIB ROAST
Coleman is a well-known organic ranch in Colorado. I admit to being rather intimidated by Prime Rib before I tried this simple but wonderful recipe from their website. Actually, the marinade works well on a variety of cuts.
Provided by winkki
Categories Roast Beef
Time 2h40m
Yield 8-12 six oz servings
Number Of Ingredients 6
Steps:
- Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
- Preheat oven to 450F.
- Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
- Rub meat with marinade.
- Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
- Reduce oven temp to 350F.
- For boneless roast cook 15-18 minutes more per pound.
- For bone-in roast cook 26-32 minutes more per pound.
- Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
- Remove from oven and let rest 10 minutes before carving.
Nutrition Facts : Calories 909.7, Fat 83.6, SaturatedFat 32.4, Cholesterol 165.6, Sodium 121, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 36.2
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.
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.
RESTAURANT-STYLE PRIME RIB
I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast., Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 311 calories, Fat 18g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 1624mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.
Provided by Anna Stockwell
Categories Christmas Dinner Beef Roast Beef Rib Sour Cream Mustard Horseradish Winter Entertaining Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
- Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
- Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
- Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
- Do Ahead
- Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.
THE BEST PRIME RIB EVER
This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.
Provided by Annabelle Kennedy
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Place prime rib in a roasting pan, fat-side up.
- Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg
THE PERFECT PRIME RIB ROAST
This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.
Provided by Luckyz Recipes
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
- Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
- Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g
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