EASY PRIME RIB
This makes the best prime rib for even the toughest critics. My husband raises beef cattle so he loves good prime rib and he says this is the best he's ever had--anywhere--even at a restaurant. We like it so much that sometimes I season a regular roast this way but then slow cook it so it stays tender. The amount of seasonings here is for a roast that is around 5-7 lbs.
Provided by vosmom2
Categories Roast Beef
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
DELICIOUS AND EASY PRIME RIB
Succulent, medium-rare, and tender, this prime rib melts in your mouth. Very easy to make and a Christmas Eve fave.
Provided by Cindy Meade Leventhal
Categories Main Dish Recipes Roast Recipes
Time 4h
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 1.7 g, Cholesterol 85.4 mg, Fat 38.8 g, Fiber 0.7 g, Protein 21.7 g, SaturatedFat 15.9 g, Sodium 338.1 mg
EASY PRIME RIB OR RIB EYE ROAST
This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.
Provided by Bay Haven Inn
Categories Meat
Time 17h
Yield 10 pounds, 15 serving(s)
Number Of Ingredients 5
Steps:
- Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
- Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
- Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
- Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
- Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
- Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
- Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
- Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
- It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.
Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3
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.
EASY PRIME RIB ROAST
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Provided by TheGoddessGiGi
Categories Main Dish Recipes Roast Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g
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