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
HERB CRUSTED PRIME RIB ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield One 12-pound prime rib, 18 to 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
- In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
- Serve with the pan drippings or sauce if preferred.
HERB-CRUSTED PRIME RIB
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
HERB CRUSTED PRIME RIB ROAST
Herb Crusted Prime Rib Roast. Just make sure you season aggressively and let the meat rest after it's cooked.
Provided by danielle0816_7151831
Categories Meat
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the prime rib all over with some veggie oil. Season both sides of the meat with an aggressive amount of salt, including the end caps. You want a generous amount all over so it helps form a crust while cooking. Continue seasoning with some pepper(not as much as the salt), and a good amount of fresh herbs all over the meat. Use a knife to cut slits of the top side(fat side) of the meat. Make the cuts just big enough to stuff the garlic cloves all around. Ideally, let the roast marinate uncovered overnight in the fridge. This will help infuse lots of flavor and help form a great crust. Alternatively, you could let the roast come up to room temperature for 1-1.5 hours with the seasoning on before you cook it.
- Pre-heat oven to 325 F and setup the oven rack so the roast will sit on the bottom rack. Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat(don't touch the bones), and roast in the oven for 2.5 hours, or until the internal temperature reaches 130 F(120 F for medium rare). You may need to add 1 cup of water to the bottom of the roasting pan if the fat starts to smoke.
- While the meat is cooking, make the butter by adding all the ingredients to a bowl and mix well. Butter can be made ahead of time and stored in the fridge for 1 week.
- When the meat reaches 130 F, take it out of the oven and loosely cover it with tin foil. Let rest for 30-60 minutes so the juices can re-distribute. Slice the meat, top it with the butter and enjoy!
HERB SALT CRUSTED PRIME RIB
Steps:
- Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
- Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
- In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
- Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
- Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
- Remove the roast from the oven and let it rest for 5 minutes.
- For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
- Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
- Cook's note: Have your butcher remove the ribs from the roast.
HERB-ROASTED PRIME RIB
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h50m
Yield 24 to 30 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
- Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
- Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.
HERB-CRUSTED PRIME RIB WITH RED WINE SAUCE
Make and share this Herb-Crusted Prime Rib With Red Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce: in a large saucepan over high heat, warm the olive oil; add in carrots, celery, and onion; cook until the vegetables begin to brown, 6-8 minutes, stirring occasionally.
- Add in garlic; cook for 2 more minutes, stirring occasionally.
- Decrease heat to medium, add in tomato paste; cook about 2 more minutes, stirring occasionally.
- Add in broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon pepper; mix well.
- Bring to a boil over high heat, then decrease heat and let simmer 45 minutes.
- Strain sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
- Continue to simmer until about 3/4 cup of liquid remains, about 45 more minutes.
- Add the butter 1 tablespoon at a time, whisking to melt them.
- Season with salt and pepper to taste; remove sauce from heat.
- Let beef stand at room temperature 30-45 minutes before grilling; lightly brush or spray the roast all over with oil and season with the herbes de Provence, and salt and pepper to taste.
- Grill beef over Indirect Medium heat until cooked to desired doneness, 1 ½-1 ¾ hours for medium rare, but start checking with an instant-read thermometer after 1 ¼ hours.
- Transfer the beef to a cutting board, loosely cover with foil; let rest for 10-20 minutes.
- Meanwhile, warm the sauce over medium heat; carve the beef and serve warm with the sauce.
Nutrition Facts : Calories 180.9, Fat 12.6, SaturatedFat 5.7, Cholesterol 20.4, Sodium 512.7, Carbohydrate 7.9, Fiber 1.1, Sugar 4, Protein 2.3
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
HERB-CRUSTED PRIME RIB OF BEEF
A great no-fuss way to feed a crowd. I found this recipe in Chatelaine not too long ago and it is wonderful.
Provided by bert2421
Categories Meat
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place beef, fat-side up, in a lightly oiled, shallow roasting pan.
- In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt.
- Spread mixture evenly over fat and sides of meat.
- Coat ends lightly.
- Do no coat bottom.
- Let stand uncovered until meat comes to room temperature, about 2 hours.
- Preheat oven to 350.
- Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound.
- It is best to start checking temperature of meat after it has roasted for 1 3/4 hours.
- Remove to a cutting board and cover loosely with a tent of foil.
- Let stand at least 15 minutes before slicing.
Nutrition Facts : Calories 1241, Fat 103.5, SaturatedFat 42.5, Cholesterol 257, Sodium 353.9, Carbohydrate 4.6, Fiber 2.6, Sugar 0.1, Protein 69.5
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