ROAST PRIME RIB
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
- For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
- Cut the roast into 1-inch-thick slices and serve with the sauce.
SUNDAY RIB ROAST
Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see Cook's Note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
ROAST PRIME RIB WITH THYME AU JUS
Bobby Flay's Roast Prime Rib with Thyme au Jus recipe, from Boy Meets Grill on Food Network, makes for an impressive holiday main course.
Provided by Bobby Flay
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
- Preheat oven to 350 degrees F.
- Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
- Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
- Slice meat as desired and serve with thyme au jus.
ENGLISH RIB ROAST
Provided by Ina Garten
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Place the oven rack on the second lowest position and preheat the oven to 500 degrees F.
- Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve.
INA GARTEN STANDING RIB ROAST
Ina Garten Standing Rib Roast
Provided by Emily Hill
Categories Main
Time 2h25m
Number Of Ingredients 9
Steps:
- Start by removing the meat from the refrigerator 2 hours before roasting and allow it to come to room temperature.
- Make sure that your oven is very clean, then let it preheat to 500 degrees F, it should take between 10 to 15 minutes.
- Now, go ahead and place the oven rack in the second-lowest position, then take a large pan and place the roast, while the bone-side down, if the pan can't hold the roast comfortably, use a larger one.
- Next, spread the roast top thickly with salt and pepper, then let your meat roast the meat for 45 minutes at 500 degrees F.
- After that, go ahead and reduce the oven temperature to 325 degrees F without taking out the meat from it, and let it roast for another 30 minutes.
- After increasing the temperature to 450 degrees F, roast your meat for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F, make sure that your meat thermometer is exactly in the center of the roast for exact temperature.
- The total cooking may vary between 1 1/2 and 1 3/4 hours.
- While your meat is cooking go ahead and make the sauce by whisking together mayonnaise, mustard, horseradish, sour cream, and salt in a small bowl.
- When the roast is done cooking, remove it from the oven and transfer it to a cutting board, then make sure to cover it tightly with aluminum foil and allow it to rest for 20 minutes.
- Finally, carve and serve with the sauce.
Nutrition Facts : Calories 1131.36 cal
PRIME RIB
From Saveur Magazine. I serve prime rib or Ina Garten's beef tenderloin for Christmas dinner. I'm adding this recipe to my list!
Provided by KathyP53
Categories Roast Beef
Time P2DT2h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set beef in a 12x14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days.
- Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.
- Arrange rack in lower third of over and heat to 450°F.
- Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce heat to 325°F; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120°F for medium rare, about 2 hours.
- Transfer roast to a carving board and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.
Nutrition Facts : Calories 1898.4, Fat 167.2, SaturatedFat 68.7, Cholesterol 408.2, Sodium 2044.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 91.6
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