Herbed Rib Roast Food

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

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 (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 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 (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

HERBED STANDING RIB ROAST

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 7 ingredients; rub over roast. Place onions, carrots and celery in a large roasting pan; place roast over vegetables. , Bake, uncovered, 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing., Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired.

HERB CRUSTED PRIME RIB ROAST

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-RUBBED RIB ROAST

Steps:

• Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
• Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
• Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
• Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

HERB-ROASTED PRIME RIB

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.

HERBED RIB ROAST

Steps:

• Prepare roast:
• Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
• Cook roast:
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F.
• Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
• Make jus:
• Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
• Put slices from roast and serve with jus.

HERBED RIB ROAST - WEIGHT WATCHERS

Steps:

• Preheat oven to 375°F Season roast with salt and pepper.
• In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
• Place the beef, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
• Continue cooking roast until a thermometer inserted into the center of the beef registers 140°F for medium, or longer until desired degree of doneness.
• Cover loosely with foil, and let the beef stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.

HERB CRUSTED PORK RIB ROAST

Steps:

• Preheat the oven to 500 degrees and place the pork roast in a large roasting pan.
• Rub the pork roast with the salt, pepper and rub the top with dijon mustard.
• In a medium bowl mix the oil, garlic, thyme, rosemary and breadcrumbs and pat it onto the top of the pork roast.
• Roast the pork for 15 minutes.
• Lower the temperature to 350 degrees and cook for an additional 45 minutes or until a meat thermometer in the thickest part of the roast reads 145 degrees.
• Remove from the oven and let rest (loosely covered) the pork to a cutting board and let stand for 15 minutes.

RIB ROAST WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
• In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140 degrees, 35 to 45 minutes. Let rest 15 minutes before slicing.

HERBED PRIME RIB

Steps:

• Preheat oven to 350 degrees F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
• Roast, uncovered, until internal temperature reaches 130 degrees F for medium-rare (1 3/4 to 2 1/4 hours) or 140 degrees F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.

HERBED PRIME RIB ROAST WITH RED WINE SAUCE

Steps:

• Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
• Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
• Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
• Preheat oven to 325 degrees F.
• Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
• Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

HERB CRUSTED PORK RIB ROAST WITH ROOT VEGETABLES

Steps:

• Pre-heat the oven to 375°F.
• Combine the rosemary, thyme, sage, parsley and breadcrumbs in a small bowl. Generously season the rib roast with salt and freshly ground black pepper. Spread the Dijon mustard all over and press the herb and breadcrumb mixture on top to cover the top and sides of the roast. Place the roast in a large 12-inch by 15-inch roasting pan and transfer the roast to the oven. Roast at 375ºF for 30 minutes.
• Toss the carrots, parsnips, rutabaga and fingerling potatoes with olive oil, dried thyme, salt and freshly ground black pepper. Once the pork has roasted for 30 minutes, add the vegetables to the roasting pan around the pork. Continue to roast for another 60 to 90 minutes (depending on the size of your roast), until the internal temperature of the pork reaches 145° on an instant read thermometer inserted into the thickest part. Toss the vegetables a few times during the cooking process to help them cook evenly.
• Remove the roasting pan from the oven. Transfer the pork to a cutting board and let it rest for at least 20 minutes, loosely tented with foil. Return the vegetables to the oven for another 10 to 15 minutes, until they are cooked to your liking.
• Slice the roast in between the bones into portions. Shingle the slices on a large platter and arrange the vegetable around them. Pour the jus from the pan over the meat and serve.

HERB-BRINED PORK PRIME RIB ROAST

Steps:

• For brine:.
• Combine 1 quart water and all remaining ingredients in medium saucepan.
• Bring to boil, stirring until sugar and salt dissolve.
• Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
• Add remaining 5 quarts cold water; stir to blend.
• Let stand until brine is cool to touch, about 1 hour.
• For pork:.
• Place pork on work surface.
• Trim off all but 1/4-inch layer of fat from roast.
• Turn roast over so that rib bones point up.
• Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
• Tie meat back onto bones with kitchen string at 2-inch intervals.
• Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
• Cover and refrigerate 5 days.
• Remove pork from brine; discard brine.
• Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
• Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F
• Place pork on rack in large roasting pan.
• Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
• Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
• Remove from oven.
• Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast.
• Cut meat into slices and serve.

GARLIC HERB-CRUSTED PRIME RIB ROAST

Steps:

• Gather the ingredients.
• Position the oven rack on the lowest level in the oven. Preheat oven to 450 F.
• Carefully remove prime rib roast from the bones so that the bones remain attached to each other (or have your butcher do it for you). Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast.
• Sprinkle both ribs and roast generously with the salt and pepper.
• Place garlic , onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until it forms a smooth paste.
• Press the garlic paste onto all sides of the roast and place fat-side up on the rib rack in the pan.
• Place the pan in your pre-heated oven and bake for 20 minutes.
• Reduce oven heat to 275 F. Bake an additional 1 1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 to 125 F. Check at 10-minute intervals until it reaches the desired temperature.
• Once the roast reaches 120 to 125 F, move it to a platter and keep warm. Let rest at least 15 minutes before carving. The carryover cooking will increase the temperature of the meat by 10 to 25 F, which will bring you to a perfect medium-rare at 135 F.
• Pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
• Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan.
• Boil until juices are reduced by half, about 5 to 8 minutes.
• Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often until reduced again by half.
• Slice the prime rib roast and the separate ribs. Serve with the reduced pan sauce and ​ creamed horseradish dill sauce .
• Enjoy!