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.
PRIME RIB FOR 2
This is a method more than a recipe. It is hard to fix prime rib for two, but this method allows the meat to brown nicely, and remain rare in the center when you carve it. You also have the added bonus of Baked Potatoes for your side dish! This recipe came from Sunset Books "Cooking for Two... or Just for You."
Provided by Skypoodle
Categories Roast Beef
Time P1DT1h15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Wrap meat well and freeze until solid. Give it a good 24 hours or more.
- Combine oil and garlic and rub evenly over the frozen roast. Generously sprinkle with pepper. Stand bone side down on a rimmed baking sheet or broiler pan between the two potatoes, placed like bookends. ROAST FROZEN; DO NOT THAW.
- Roast uncovered in a 400F oven for 1 hour 15 minutes for medium rare, or 1 hour 35 to 40 minutes for medium well. You may insert a meat thermometer through the fat layer, into center of roast, not touching bone after it has cooked for about an hour. Cook to your liking (130F to 135F for rare).
- Let stand 5 minutes before carving.
- Serve with the baked potatoes and your favorite potato toppings.
Nutrition Facts : Calories 2080.2, Fat 173.4, SaturatedFat 69.6, Cholesterol 408.2, Sodium 306.9, Carbohydrate 30.6, Fiber 2.7, Sugar 1.3, Protein 94
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.
PRIME RIB FOR TWO RECIPE - (4.5/5)
Provided by DreiFromBK
Number Of Ingredients 8
Steps:
- Adjust oven rack to lowest position and preheat oven to 200°F. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown steak all over, 10 to 12 minutes. Transfer steak to wire rack set in rimmed baking sheet. Roast until meat registers 120° to 125°F (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest 5 to 10 minutes. Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallots and cook over medium heat until softened, about 1 minute. Stir in ketchup and thyme and cook until fragrant, about 30 seconds. Add broth and wine and simmer, scraping up any browned bits, until reduced to 1/3 cup, about 10 minutes. Carve bone from steak and cut steak on bias into four 1/2-inch-thick slices. Serve with jus. Note: Be sure to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan.
PRIME RIB FOR TWO
A one-rib roast is the perfect size for two servings. Freeze the roast. Then it goes straight into the oven, where the outside sears before the inside thaws, capturing the delicious meat juices. Two big potatoes do "book end" duty in the oven, to help round out the meal. I usually use 2 different recipes for prime rib depending...
Provided by Vicki Butts (lazyme)
Categories Beef
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. NOTE: I would recommend putting this on a rack in your pan. Since there isn't any liquid in the recipe it did stick and harden a bit on the bottom of the roast.
- 2. Wrap meat well and freeze until solid.
- 3. When ready to cook, preheat oven to 400F.
- 4. Combine oil and garlic; rub evenly over frozen meat. If you're adding the seasoning (optional), add that now rubbing it into the oil and garlic.
- 5. Stand roast, rib bone down, on a rimmed baking sheet or broiler pan between the 2 potatoes, placed like book ends. Roast frozen; do not thaw.
- 6. Roast, uncovered, in a 400F oven for 1 hour and 15 minutes for rare meat, 1 hour and 25 minutes for medium rare, 1 hour and 35 to 40 minutes for well done.
- 7. If you wish, insert a meat thermometer through fat layer into center of roast, not touching bone, after it has cooked for about 1 hour, and continue cooking until meat is done to your liking (130F to 135F for rare).
- 8. Let stand for about 5 minutes before carving.
PRIME RIB ROAST
Make and share this Prime Rib Roast recipe from Food.com.
Provided by Miss Annie
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
- Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
- May be served with Horseradish sauce.
Nutrition Facts : Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3
PERFECT PRIME RIB ROAST
This a combined recipe from a meat market and friend. It turns out just right every time. Why waste time in a restaurant for this!
Provided by CAREBEARCOOKING
Categories Roast Beef
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Let roast come to room temperature, rub roast with seasonings.
- Place roast, bone side down, in shallow roasting pan, but do not cover.
- Add a small amount of water to pan.
- Insert meat thermometer, not touching any bone.
- Sear roast at 500°F for 15 minutes.
- DO NOT OPEN THE OVEN DOOR!
- Turn temperature down to 350°F.
- Cook approximately 20 minutes per pound.
- Rare-140-150°F.
- Medium 150-160°F.
- Well 170-180°F.
- Allow roast to sit for 15 minutes after removing from the oven, then slice.
Nutrition Facts : Calories 690.3, Fat 62.1, SaturatedFat 25.9, Cholesterol 138, Sodium 4815.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 30.2
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