FAIL-PROOF BONELESS PRIME RIB RECIPE
This Boneless Prime Rib Recipe could not be more simple to prepare and packed with flavor. Perfect for Holiday entertaining and special occasions.
Provided by Jenny
Categories Dinner Main Course
Time 2h45m
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F. and have roasting pan in place and ready.
- Place boneless prime rib onto parchment paper. Pat dry with paper towel. Using a pastry brush, brush mustard generously over all sides of prime rib. Sprinkle dry Ranch Dressing Mix over top and use pastry brush to spread evenly. Gets a little messy, just spread the best you can. Does not have to be perfect. Using two large forks, transfer coated prime rib to roasting pan and place into oven. Cook for one hour then turn off oven, cover roast with foil and let sit in warm oven for another hour. Remove from oven and let rest for 30 minutes before slicing. Use a large serrated knife to cut prime rib into slices. Garnish the serving plate with fresh herbs, roasted vegetables and halved pomegranates if desired. Serve warm.
Nutrition Facts : Calories 1142 kcal, Carbohydrate 1 g, Protein 52 g, Fat 101 g, SaturatedFat 42 g, Cholesterol 229 mg, Sodium 416 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)
This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning.
Provided by SharleneW
Categories Roast Beef
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375°F.
- Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
- Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
- About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
- Cover with foil and let stand for 15 minutes before cutting.
- Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
PRIME RIB ROAST A FOOL PROOF METHOD
PRIME RIB, King of all Beef!! It's really so simple to cook a perfect prime rib. This is a family favorite that shouldn't have to wait for a holiday. I have 2 fool proof methods that are easy to follow and both work perfectly.
Provided by Everything Tasty Ki
Categories Meat
Time 1h5m
Yield 1 slice, 5-10 serving(s)
Number Of Ingredients 2
Steps:
- 1. Let the roast rest at room temperature for 3 hours, this will ensure even cooking and help you estimate the cooking time better.
- 2. I cut the ribs away from the roast and tie them back with cooking string. This makes it easier to cut when it's done but you do not need to do this.
- 3. Place the roast in a shallow pan, you do not need a rack -- hence "standing rib roast"!
- 4. Generously season the roast with Lawry's Salt, it's the best. You may use salt and ground pepper if you prefer.
- 5. Start at a high heat of 500 degrees for 15 minutes, turn the oven down to a lower temperature of 325 degrees for the remainder of the cooking time. As long as you have the thermometer in the meat, you will not over cook it. If your oven only goes to 450 degrees, that will work fine. Insert the thermometer from the side, it will be easier to find the center without hitting the ribs.
- Allow 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare. Use the guide below to set your thermometer, this is not a cut of meat to guess when it's done.
- 6. Take the roast out of the oven when the desired temperature is reached. Air on the rare side. Cover with foil and allow to rest for 20 minutes and it will continue to cook.
- Set the meat thermometer to the following:.
- Rare, 115.
- Medium Rare, 120 (used above)
- Medium, 125.
- Medium Well, 130.
- Let the meat rest for 15-20 minutes before carving to allow the juices to distribute back into the meat.
- If you don't have a meat thermometer, here is another fool proof method. This is called Millie's Method! Cook the roast in a 500 degree oven for 5 minutes per pound (for medium rare) and than shut the oven off and let it cook for 1 full hour. It's very important to not open the oven during this time. Let the meat rest before carving.
Nutrition Facts :
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
KEN'S FRESH MEATS NO FAIL PRIME RIB RECIPE
I got this from a butcher in Eden Prairie, MN. His shop is no longer in business, but his recipe lives on. This is the easiest way to make a prime rib roast and it always truns out perfect!
Provided by Northern Cook
Categories Meat
Time 7m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Season the roast with your favorite seasoning(s) and re-wrap in butcher paper.
- Let roast set on counter for at least four hours before cooking to obtain room temperature, (it will not spoil if you leave it on counter overnight).
- Pre-heat oven to 375 degrees.
- Place roast in greased pan, uncovered, in oven and cook for 1 hour. (Size of roast makes no difference. Makes no difference if it is a bone-in or boneless roast). However, if it is a bone-in roast, place it in the pan bone-side down.
- Turn oven off (DO NOT PEEK).
- Leave roast in oven (DO NOT PEEK, THIS IS VERY, VERY CRITICAL TO THE PROCESS).
- Oven must be off a MINIMUM of two hours (DO NOT PEEK).
- 45 Minutes before you would like to serve, turn oven back on at 375 degrees.
- Roast will be medium to medium rare. If you want your roast a little more rare or a little more well-done adjust one hour cooking time by five minutes accordingly.
- Enjoy!
Nutrition Facts : Calories 825.5, Fat 74.5, SaturatedFat 31.1, Cholesterol 165.6, Sodium 120.2, Protein 36.1
PERFECT PRIME RIB
This prime rib recipe seems to be fail proof if you follow the cooking directions. My friends have tried this too and say it comes out so yummy.
Provided by Holly L.
Categories Meat
Time 2h40m
Yield 5 pounds of meat, 5-8 serving(s)
Number Of Ingredients 2
Steps:
- Heat your oven to 500 degress farenheit.
- Let your prime rib come to room temperature, mix the butter, thyme and rosemary and rub all over the prime rib. Then generously sprinkle kosher salt all over the roast. Place in a preheated 500 degree oven for 5 minutes per pound or 25 minutes for this prime rib. Turn off the oven, and DONT open the door. Let the prime rib sit in the oven with the door closed for 2 hours. After 2 hours you can take the prime rib out of the oven and slice it right away since it has been resting already.
Nutrition Facts : Calories 1814.4, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 294.8, Protein 102.4
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