PRIME RIB ROAST: THE CLOSED-OVEN METHOD
Steps:
- Gather the ingredients.
- The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, making it easier to get a nice brown color on the roast.
- Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
- Half an hour before you start roasting, position a rack in the center of the oven and heat to 500 F. Season the meat generously with salt and pepper.
- Now it's time to do your calculation. Simply multiply the weight of your roast (in pounds) by 5. That's your total roasting time in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
- When you're ready to cook, set the roast in a roasting pan with a rack, fat-side up. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
- Roast the for however many minutes you calculated above. When the time's up, turn off the oven, and walk away. Do not open the oven door for any reason for the next 2 hours.
- In 2 hours, take the prime rib out of the oven, carve, and serve right away. If you used a thermometer, you'll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.
Nutrition Facts : Calories 1548 kcal, Carbohydrate 0 g, Cholesterol 376 mg, Fiber 0 g, Protein 102 g, SaturatedFat 50 g, Sodium 325 mg, Sugar 0 g, Fat 123 g, ServingSize 4 to 8 servings, UnsaturatedFat 0 g
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.
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.
TURN THE OVEN OFF! PRIME RIB ROAST
This roast is made on YOUR time schedule. Start it a couple hours ahead of your dinner party, finish it when you are ready for it. This is a family favorite NO FAIL ROAST recipe that has been shared throughout my very large family. I have used it on other roasts as well.
Provided by Viki Anderson
Categories Meat
Time 55m
Yield 1 roast
Number Of Ingredients 5
Steps:
- Any size roast.
- Rub with olive oil.
- Rub with Salt & Pepper to taste.
- Garlic Salt (I use fresh minced garlic).
- Preheat oven to 375°.
- Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN.
- DO NOT OPEN THE OVEN DOOR FOR ANYTHING!
- NO PEEKING!
- Before serving, turn oven back on to 300°.
- 45 minutes before serving the roast will be RARE DONE.
- 50 minutes before serving the roast will be MEDIUM DONE.
- 55 minutes before serving the roast will be WELL DONE.
- Take out of oven and let rest for 10-15 minutes before cutting.
- PERFECT EVERY TIME.
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
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
PRIME RIB
Prime rib roast the easy way. Tastes delicious!
Provided by Dale
Categories Main Dish Recipes Roast Recipes
Time 2h40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
- Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 2.6 g, Cholesterol 132.5 mg, Fat 25.7 g, Protein 46.5 g, SaturatedFat 10.9 g, Sodium 364.6 mg
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