Easy Prime Rib Food

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.

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.

EASY PRIME RIB WITH FRESH HORSERADISH SAUCE

Steps:

• Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
• At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
• Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
• Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
• Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
• Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
• Serve with the crispy herbs, horseradish sauce and flaky sea salt.

EASY "NO PEEK" PRIME RIB

Steps:

• Preheat oven to 500º.
• Mix seasonings together and pat all over the roast.
• It probably won't stick very well to the fat side but that's ok.
• Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
• Bone side up (fat side down).
• Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
• Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
• Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
• DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
• ****The 2 hours starts as soon as the roast is put in the oven****.
• After two hours, take it out and check the temperature.
• If it's 140º, it's perfect!
• If it's cooler, put back in oven at 375º until it reaches 140º.
• This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
• Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

PRIME RIB

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

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

THE BEST PRIME RIB EVER

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.

AMAZING SLOW-ROASTED PRIME RIB

Steps:

• Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C).
• Place prime rib on a baking rack set inside a large baking dish.
• Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.

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.

BULLETPROOF EASY PRIME RIB

Steps:

• The basics from our butcher - 500 F and 5 minutes a pound - worked out like this for us, as it was calculated on the weight of the roast.
• * Let the meat come to room temperature for about 2 hours.
• * Cleaned the meat and trimmed excess fat.
• * Poked a goodly number of holes with a large fork, and about 8 or so with a knife to insert garlic slivers.
• * Cleaned the garlic and took about half and sliced into "slivers" to insert in the deeper holes.
• * Mixed the ingredients threw in enough extra virgin olive oil to make a mud, and mixed it all up -- slathered it on the roast.
• * Placed meat fat side up in roasting pan with about 3 inch sides, and a rack.
• * Added just enough water to cover bottom of pan to reduce splashing of drippings.
• * Preheated oven to 500 F
• * Calculated 41 minutes for my roast. Your time will vary. Take weight of roast and multiply times 5 to get minutes.
• * Insert the meat thermometer and shut that door! (We used an inexpensive Taylor digital that had a cable to monitor temp of meat without opening the door).
• * Turn off the oven at YOUR scheduled time (remember that weight times 5 equals total minutes).
• * Check the temperature after exactly 2 hours. Do NOT open the door even once during this time.
• It came out with meat temp at 135, which is Medium Rare, but it continues to finish cooking, as you leave covered with foil for 25 minutes of "resting time" out on the kitchen counter.
• * De-boned it as this YouTube video shows:.
• http://www.youtube.com/watch?v=DrjkNGNl5oo.
• Optional: MaKe au jus after the roast was done by taking three tablespoons of fat drippings, all the carmelized bits that fell into the bottom of roasting pan, two tablespoons of flour, 1 quart of beef broth from box, simmered and stirred chunks out on medium, and then strain as poured into gravy boat.
• Hope this works out as well for you as it did for us. Just had French Dip sandwiches today made from leftovers. It was great for both meals.

PRIME RIB RECIPE BY TASTY

Steps:

• On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
• Generously season the prime rib all over with salt and pepper.
• Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
• Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
• Preheat the oven to 450˚F (230˚C).
• Roast the prime rib for 30 minutes.
• Reduce the oven temperature to 325˚F (160˚C).
• Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
• Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
• Transfer the roast to a cutting board and carve.
• Enjoy!

EASY PRIME RIB OR RIB EYE ROAST

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.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.