THE BEST PRIME RIB
For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
Provided by Food Network Kitchen
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
BEEF RIBEYE ROAST (BONELESS PRIME RIB)
This Beef Ribeye Roast recipe is a super easy-to-make Holiday Prime Rib! Juicy & perfectly tender, with a simple no-fail Au Jus gravy!
Provided by Chrissie
Categories Main Dish
Time 2h
Number Of Ingredients 16
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
- Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
- Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
- Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
- After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
- Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
- Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
- Add the wine and Worcestershire sauce to the drippings and whisk them together.
- Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
- Taste, and season with salt and pepper to your tastes.
- Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
- If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
- Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.
Nutrition Facts : ServingSize 2 slices, Calories 836 kcal, Carbohydrate 3 g, Protein 70 g, Fat 60 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 238 mg, Sodium 596 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 29 g
PRIME RIB ROAST: THE SLOW-ROAST METHOD
Steps:
- Insert a digital probe thermometer into the deepest part of the meat, taking care not to hit bone. Set the temperature alert to beep when the meat hits 128 F (see note below).
- Serve and enjoy.
Nutrition Facts : Calories 1949 kcal, Carbohydrate 0 g, Cholesterol 471 mg, Fiber 0 g, Protein 128 g, SaturatedFat 62 g, Sodium 397 mg, Sugar 0 g, Fat 156 g, ServingSize 1 Prime Rib (4 to 8 servings), UnsaturatedFat 0 g
ROASTED AND REVERSE SEARED PRIME RIB RECIPE
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Provided by J. Kenji López-Alt
Categories Dinner
Time 5h20m
Yield 12
Number Of Ingredients 2
Steps:
- Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
- Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Nutrition Facts : Calories 387 kcal, Carbohydrate 0 g, Cholesterol 94 mg, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, Sodium 202 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 3 to 12, depending on size of roast, UnsaturatedFat 0 g
LOW AND SLOW RIB ROAST
This method produces a roast that is very evenly cooked. Cooking time will vary depending on size of your roast and preferred level of doneness.
Time 4h15m
Yield 1 Roast
Number Of Ingredients 2
Steps:
- Pat roast dry with paper towels and season very generously with salt and pepper or seasoning of choice and place uncovered in refrigerator one day before cooking.
- Remove roast from the refrigerator and let rest at room temperature at least 1 hour before cooking. Heat oven to 220°F.
- Place roast in a roasting pan on a rack and bake uncovered. Allow about 30 minutes per pound, more or less for preferred doneness (see temperature guide below), and begin checking temperature about halfway through expected cooking time. Remove from oven when the internal temperature 5-10° degrees lower than desired temperature, as it will continue to rise while roast rests.
- Remove from oven, tent loosely with foil, and let rest for at least 20 minutes or up to one hour.
- Just before serving, heat oven to 500°F. Return roast to oven, uncovered, for 10-15 minutes or until nicely browned.
HERB-SCENTED SLOW-ROASTED RIB OF BEEF
Try this flavour-packed herb-scented rib of beef as an alternative to turkey at Christmas. It includes a decadent glaze of mustard, treacle and Bovril
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Number Of Ingredients 13
Steps:
- Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
- Heat oven to 100C/80C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don't adjust the temperature), and slow roast for 3 hrs more.
- Remove the foil, then insert a digital probe into the middle of the joint - when the temperature reaches around 60C, it's ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
- When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred - keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
- To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.
Nutrition Facts : Calories 558 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 2.4 milligram of sodium
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
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