THE PERFECT PRIME RIB ROAST
This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.
Provided by Luckyz Recipes
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
- Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
- Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
PERFECT PRIME RIB
I saw this made on a video and my mouth was was watering! Prime Rib is so expensive I can't bear to ruin a cut, so here it is. Perfection!
Provided by pammyowl
Categories Winter
Time 5h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
- Tip*.
- Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.
Nutrition Facts : Calories 1920.4, Fat 164.4, SaturatedFat 70.6, Cholesterol 416.1, Sodium 296.7, Carbohydrate 1.1, Fiber 0.4, Protein 102.7
PERFECT PRIME RIB
This prime rib recipe seems to be fail proof if you follow the cooking directions. My friends have tried this too and say it comes out so yummy.
Provided by Holly L.
Categories Meat
Time 2h40m
Yield 5 pounds of meat, 5-8 serving(s)
Number Of Ingredients 2
Steps:
- Heat your oven to 500 degress farenheit.
- Let your prime rib come to room temperature, mix the butter, thyme and rosemary and rub all over the prime rib. Then generously sprinkle kosher salt all over the roast. Place in a preheated 500 degree oven for 5 minutes per pound or 25 minutes for this prime rib. Turn off the oven, and DONT open the door. Let the prime rib sit in the oven with the door closed for 2 hours. After 2 hours you can take the prime rib out of the oven and slice it right away since it has been resting already.
Nutrition Facts : Calories 1814.4, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 294.8, Protein 102.4
PRIME RIB
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 7
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.
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.
PERFECT PRIME RIB ROAST
If you've never made prime rib before, you can't go wrong with this recipe. It comes from a chef at a favorite local restaurant. -Pauline Waasdorp, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 1048mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
EASY PRIME RIB ROAST
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Provided by TheGoddessGiGi
Categories Main Dish Recipes Roast Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
Steps:
- Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
- Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
- Preheat an oven to 500 degrees F (260 degrees C).
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g
PRIME RIB RECIPE BY TASTY
It's hard to find a cut of meat that's as pretty, as satisfying, and as delicious as a prime rib: it's just fact. It's a treat unto itself, with melt-in-your-mouth meat that's hard to beat. But amazing prime rib is tough to come by at a good price, and that's why we're bringing you the best of both worlds: garnished with a garlic-herb Butter, our prime rib will convince you that you never need to pay top dollar at a restaurant again.
Provided by Jody Tixier
Categories Dinner
Yield 8 servings
Number Of Ingredients 3
Steps:
- On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
- Generously season the prime rib all over with salt and pepper.
- Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
- Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
- Preheat the oven to 450˚F (230˚C).
- Roast the prime rib for 30 minutes.
- Reduce the oven temperature to 325˚F (160˚C).
- Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
- Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
- Transfer the roast to a cutting board and carve.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 0 grams, Fat 81 grams, Fiber 0 grams, Protein 88 grams, Sugar 0 grams
PERFECT PRIME RIB
Complete the perfect night with the Perfect Prime Rib recipe. Our Perfect Prime Rib is seasoned with garlic, rosemary and pepper and drizzled in mushroom gravy, making each forkful even better than the last.
Provided by My Food and Family
Categories Festive 2018
Time 2h50m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 570, Fat 45 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 0.5538 g, Sugar 0 g, Protein 33 g
PERFECT HOLIDAY PRIME RIB
An excellent basic recipe for perfect prime rib, every time! -Or-, try an easy variation on the standard Prime Rib with a rub of olive oil, chopped fresh thyme, minced garlic, and freshly grated lemon zest along with a generous dousing of salt and pepper. Gorgeous! Serve Perfect Prime Rib in the au jus style with just the pan drippings, along with the requisite creamed horseradish on the side, plus your favorite potato and veggie dishes. Great paired with my recipe #285458. Here's some helpful info..."Prime Rib 101": Serving holiday prime rib doesn't have to be a chore. It is actually easy, basically put it in the oven and forget about it. The most important step is searing the roast first on top of the stove. This keeps it pink, juicy and tender inside, and it looks more attractive. The perfect temperature for cooking a prime rib is 200 degrees F, although some recipes call for cooking for a shorter time at a higher temperature. Mostly, prime refers to the grade of meat sold to restaurants, customers in grocery stores usually will find "choice", and the cut may go by "rib roast", "eye of rib roast' or "standing rib roast". If it is boneless, it may be called "eye of the rib"; if ribs are still attached, it's a "standing rib". A boneless roast is easier to carve and serve. If the roast has ribs attached, you can ask the butcher to remove the backbone. It's a good idea to order the type and size roast you need in advance. Ask for the more desirable cut: ribs 10 to 12, sometimes called the "loin end", "small end" or "first cut". It is more desirable because it contains the large, single rib eye muscle and is less fatty. Be sure to purchase a roast that will fit in your oven. Usually plan on at least 6 ounces of cooked, trimmed meat per adult. A boneless roast gives about 2 servings per pound, while bone-in provides 1 to 1 1/2 servings. A roast wrapped in transparent film may be refrigerated three to four days or frozen up to two weeks without rewrapping. If the roast is frozen, let it thaw in the refrigerator four to seven hours a pound for a large roast and three to five hours a pound for a small one. Do not defrost at room temperature. Be sure you also have a meat thermometer to test for doneness. Information is courtesy the National Live Stock and Meat Board, and recipe is courtesy cooking teacher Barbara Tenney, by way of the newspaper.
Provided by BecR2400
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Allow the roast to sit at room temperature for an hour. Adjust oven rack to low position and heat the oven to 200 degrees.
- On the stove top, heat a large roasting pan (not glass) over two burners set at medium-high heat. Place roast in hot pan (do not grease pan) and cook on all sides until nicely browned and about a half cup of fat has rendered, 6 to 8 minutes (or longer).
- Remove roast from pan. Set wire rack in pan and then set roast on rack. Generously season with salt and pepper.
- Place roast in oven; do not cover it and do not add water to the pan. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the beef, not resting in fat or touching bone. Roast until meat registers 130 degrees (medium) rare) on meat thermometer, about 3 1/2 hours (or about 30 minutes per pound). If you want it medium, roast to 145 to 155 degrees. Remember that the roast's temperature will rise 5 to 10 degrees after it comes out of the oven.
- Slices at the ends of the roast will be the most done, and slices in the middle will be more rare.
- Transfer roast to a carving board; tent loosely with aluminum foil. Let stand 20 minutes or longer before carving and serving with the pan drippings.
- A sharp knife is a must for carving. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be.
- Variation: Also good with a rub of olive oil, chopped fresh thyme, minced garlic, and freshly grated lemon peel along with a generous dousing of salt and pepper.
Nutrition Facts :
PERFECT PRIME RIB
Make and share this Perfect Prime Rib recipe from Food.com.
Provided by sheepdoc
Categories Meat
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Let roast set at room temperature 3 hours.
- Using kitchen twine parallel to the bone, tie roast at both ends to keep outer layer from pulling away and overcooking.
- Adjust oven rack to lowest position and preheat to 200. (yes, 200).
- Pat roast dry with paper towels.
- Heat oil in large pan over 2 burners set at medium-high. Place roast in pan and cook on all sides until nicely browned and about 1/2 cup of fat has been rendered, 6-8 minutes.
- Remove roast from pan. Spoon off fat from pan. Set wire rack in pan, then set roast on rack. Season with salt and pepper.
- Place roast in oven and roast until meat registers 125 (medium-rare) about 3 1/2 hours (30 minutes per pound),
- Let rest about 20 minutes.
- Transfer to carving board and carve; serve.
Nutrition Facts : Calories 20, Fat 2.3, SaturatedFat 0.3
THE BEST PRIME RIB EVER
This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.
Provided by Annabelle Kennedy
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Place prime rib in a roasting pan, fat-side up.
- Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 1.5 g, Cholesterol 85.2 mg, Fat 40 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 16 g, Sodium 935.5 mg
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