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
PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY
I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.
Provided by Rita1652
Categories Roast Beef
Time 1h34m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Meanwhile mix salt pepper and rosemary together.
- Preheat the oven to 375 degree F.
- Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
- Place roast on a rack in the pan with the fat side up.
- Roast for 1 hour.
- Turn off oven.
- Leave roast in oven but do not open oven door for 3 hours.
- About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
- Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
- Remove roast 20 minutes after heating.
- Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
Nutrition Facts : Calories 6.6, Sodium 291.4, Carbohydrate 1.5, Fiber 0.2, Protein 0.3
BEEF RIB ROAST WITH GARLIC AND ROSEMARY
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a roast, after all, and that means it's easy to cook.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Entertaining Winter Roast Dinner Beef Beef Rib Garlic Rosemary
Yield 8 servings
Number Of Ingredients 4
Steps:
- Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
- Do Ahead
- Beef can be marinated 1 day ahead.
GRILLED PRIME RIB
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Remove the steaks from the refrigerator and allow them to come to room temperature.
- Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
- Make the garlic paste: Trim the stem ends off garlic cloves.
- Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
- Remove the skillet from the heat and allow the garlic to cool in the oil.
- In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
- Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
- Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
- Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
- Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
- Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.
ROSEMARY GARLIC BABY BACK RIBS
I like this recipe from Canadian Living. You can marinate the ribs for as little as one hour or as long as 24 hours and they don't require long precooking like some other rib recipes do. They do, however, require a full hour on the barbecue, so make sure your tank is topped up!
Provided by Irmgard
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
- In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
- Add the ribs and rub all over with the spice mixture.
- Cover and refrigerate for 1 hour or up to 24 hours.
- Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
- Heat the remaining burners to medium heat.
- Place the ribs, meat side down, on a greased grill over the unlit burner.
- Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
- Squeeze the lemon over the ribs to serve.
GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY
Make and share this Grilled Prime Ribs of Beef With Garlic and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium.
- Using the tip of a slender paring knife, make a series of ½ inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom.
- The holes should be at least 2 inches apart.
- Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes.
- Slide the remaining rosemary sprigs under the string used to tie up the roast.
- Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender.
- Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top.
- When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill.
- Grill the roast until cooked to taste, 3 ½ to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times.
- Use an instant read thermometer to test doneness-you will want to cook the roast to 145° for medium-rare, 160° for medium.
- Transfer roast to a platter or carving board and cover loosely with foil.
- Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib.
- sections with a long, slender knife, then into thin slices to serve.
Nutrition Facts : Calories 2208.8, Fat 199, SaturatedFat 83, Cholesterol 441.5, Sodium 1484.2, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 96.5
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