BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories Main Course
Time 1h45m
Number Of Ingredients 12
Steps:
- Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
- After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC PRIME RIB
Prime Rib is definitely the king of meats! This is a simple, yet elegant and impressive entree for your Christmas feast. From allrecipes.com.
Provided by yooper
Categories Roast Beef
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Place the roast in a roasting pan with the fatty side up.
- Loosen the fat from the meat by cutting with a sharp knife.
- In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
- Spread the mixture under the fatty side and over it as well.
- Secure with kitchen twine.
- Let the roast sit out at room temperature, no longer than one hour.
- Preheat the oven to 500 degrees.
- Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 and continue roasting for an additional 60 to 75 minutes.
- The Internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
- Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.
Nutrition Facts : Calories 1229.8, Fat 103.7, SaturatedFat 42.5, Cholesterol 257, Sodium 507.2, Carbohydrate 1, Fiber 0.2, Protein 68.4
PRIME RIB WITH GARLIC HERB BUTTER
Make and share this Prime Rib With Garlic Herb Butter recipe from Food.com.
Provided by soveria
Categories Very Low Carbs
Time 2h20m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F/260°C.
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound of meat - so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!
- Enjoy!
Nutrition Facts : Calories 658.7, Fat 40.7, SaturatedFat 22.3, Cholesterol 277.1, Sodium 2720.6, Carbohydrate 4, Fiber 0.5, Sugar 0.1, Protein 71.1
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- Preheat the oven to 400°. Rub the pepper mix all over the roast. Place the roast on a rack set over a roasting pan. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned. Add 2 more cups of the broth and loosely tent the roast with foil. Reduce the oven temperature to 350°. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115°; add the remaining 2 cups of broth halfway through. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125° for medium rare).
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