No Fear Prime Rib Food

EASY "NO PEEK" PRIME RIB

Steps:

• Preheat oven to 500º.
• Mix seasonings together and pat all over the roast.
• It probably won't stick very well to the fat side but that's ok.
• Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
• Bone side up (fat side down).
• Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
• Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
• Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
• DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
• ****The 2 hours starts as soon as the roast is put in the oven****.
• After two hours, take it out and check the temperature.
• If it's 140º, it's perfect!
• If it's cooler, put back in oven at 375º until it reaches 140º.
• This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
• Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

PRIME RIB

Steps:

• Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
• Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
• Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
• Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.
• Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
• After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
• Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
• Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

KEN'S FRESH MEATS NO FAIL PRIME RIB RECIPE

Steps:

• Season the roast with your favorite seasoning(s) and re-wrap in butcher paper.
• Let roast set on counter for at least four hours before cooking to obtain room temperature, (it will not spoil if you leave it on counter overnight).
• Pre-heat oven to 375 degrees.
• Place roast in greased pan, uncovered, in oven and cook for 1 hour. (Size of roast makes no difference. Makes no difference if it is a bone-in or boneless roast). However, if it is a bone-in roast, place it in the pan bone-side down.
• Turn oven off (DO NOT PEEK).
• Leave roast in oven (DO NOT PEEK, THIS IS VERY, VERY CRITICAL TO THE PROCESS).
• Oven must be off a MINIMUM of two hours (DO NOT PEEK).
• 45 Minutes before you would like to serve, turn oven back on at 375 degrees.
• Roast will be medium to medium rare. If you want your roast a little more rare or a little more well-done adjust one hour cooking time by five minutes accordingly.
• Enjoy!

PERFECT PRIME RIB

Steps:

• Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500°F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.
• Place rack of bones on center of foil-covered rimmed baking sheet. Combine salt and 1-1/2 tsp. pepper; sprinkle onto meat. Place meat, cut side down, on bones. Roast 20 min.
• Remove meat from oven. Reduce oven temperature to 325°F. Mix mayo, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayo mixture to secure.
• Roast meat an additional 1-1/2 hours to 1 hour 40 min. or until meat registers at 135°F for medium-rare doneness (or 145°F for medium doneness) when meat thermometer is inserted into thickest part of meat.
• Remove meat from oven; cover loosely with foil. Let stand 15 min. (Temperature of meat will continue to rise 5°F to 10°F as it stands.) Meanwhile, cook mushrooms and shallots in large nonstick skillet on medium-high heat 8 to 10 min. or until mushrooms are golden brown, stirring occasionally. Deglaze skillet with wine; cook 3 to 4 min. or until most of the wine is evaporated. Add beef broth, gravy and remaining pepper; stir. Cook and stir 2 to 3 to min. or until heated through.
• Cut meat into 1/4-inch-thick slices. Serve with the mushroom gravy.