Delicious And Easy Prime Rib Food

EASY PRIME RIB

Steps:

• Let the prime rib roast stand at room temperature for about an hour.
• Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
• Poke holes in the roast at 1 inches intervals with a fork.
• Rub top and sides of roast with the 2 T. of Worcestershire sauce.
• Rub the powdered seasonings all over the top and sides of roast.
• Place fat side up in pan. Don't cover and don't add water/liquid.
• Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
• The actual roasting time will depend on the size roast that you have.
• Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
• 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.

GRILLED PRIME RIB ROAST

Steps:

• First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart.
• Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).
• Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.
• Once seasoned, allow the meat to rest at room temperature for half an hour.
• This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.
• While your roast warms up, now is a good time to light the grill.
• The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.
• For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.
• Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.
• Once the grill and the meat have come up to temperature, you can begin cooking.
• Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.
• You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.
• Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning.
• When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.
• Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.
• During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat.
• Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.
• As your meat rests, now is the perfect time to make some delicious gravy to go with it.
• Place the pan full of drippings onto the stove and heat it over medium heat.
• Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.
• Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.
• Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.
• You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.
• Once both your meat and gravy are ready, it's time to eat.

DELICIOUS AND EASY PRIME RIB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice several slits into the top of prime rib; push garlic cloves into slits. Coat prime rib with olive oil and season with salt and pepper. Arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan.
• Bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. An instant-read thermometer inserted into the center should read at least 125 degrees F (52 degrees C). Allow prime rib to rest 15 minutes before slicing.

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.

EASY PRIME RIB ROAST

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.

BEEF RIBEYE ROAST (BONELESS PRIME RIB)

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
• Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
• Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
• Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
• After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
• Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
• Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
• Add the wine and Worcestershire sauce to the drippings and whisk them together.
• Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
• Taste, and season with salt and pepper to your tastes.
• Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
• If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
• Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.